Light pancake recipe. Calorie, chemical composition and nutritional value.

Recipe for juicy filling for light pancakes

Excellent filling. A little secret will make it juicy and whole. After all, you have probably encountered a situation where the filling turns out to be dry and disintegrating. It was so? It happened, it happened, I know it first hand. But today everything will be different.

Let's prepare the ingredients

◊ Boiled beef lung 600 gr.

◊ A couple of medium onions

◊ Butter gr. 20

◊ Salt and spices to taste (ground pepper, dry herbs if desired)

◊ Vegetable oil ml. 50.

◊ Flour 1 tbsp. no slide.

Cooking process

Peel the onion and chop coarsely. It will twist, so its size doesn't matter. The main thing is that the pieces respond to the hot oil and share their charms and aroma.

Lightly cut into small pieces.

Simmer the onion slightly in hot oil. There is no need to overcook under any circumstances.

Add pieces of lung to it, mix.

Add salt, pepper, fry for min. 3. Not long at all.

Add flour, mix. Fry for another minute. 2. The flour should disperse throughout the pan and also lightly fry. Adding flour is the secret of the extraordinary filling. It will help connect the twisted mass into a single whole.

Add butter, stir.

Pour in water ml. 50 – 70. You can adjust the quantity. Our task at this stage is to get a kind of sauce that will turn the filling into a juicy miracle.

Simmer everything together for min. 5 – 10 maximum. Remove from heat. Set aside to cool. The semi-finished product is ready. Outwardly, it resembles goulash in gravy. But that's how it should be. It will harden as it cools and acquire the desired condition.

Grind the mixture in a meat grinder or grind it in a food processor. You need to pass the entire mass through a meat grinder. And pieces of lung and yushka.

Stir and taste. If necessary, add salt and pepper. Now the filling is ready to go into the arms of the pancake.

Once you've made the filling, you can start baking the pancakes. Place a spoonful of filling on each and wrap the product in an envelope. Just don’t forget – the browned side of the pancake should be inside the pancake. We agreed to brown the light side in a frying pan. Here we have such a pile of beauties.

Now look, I promised you to make them a real culinary fairy tale. That's what we'll do now.

Break a couple of eggs into a bowl.

Chop them until smooth.

Heat a frying pan with butter.

Dip the pancake on all sides in the egg wash and fry in a frying pan. You can also roll it in breadcrumbs.

Who will say that it is not beautiful and not tasty? In my opinion, this is incomparable! Unfortunately, I don’t always do this, I’m always running out of time. But if you just fry the pancake in butter, it will also turn out very tasty. Look how beautifully the light sides of the pancake have browned! The sight alone makes your mouth water.

Light pancakes will be good with sour cream. And you can devour them with sweet tea for your sweet soul. Bon appetit to you! You can add carrots to the light and onions if desired. It needs to be grated and sent to the frying pan after the onion. Twisted together with other ingredients, it will make the filling brighter. A chopped egg will also look great in the filling. You just need to add it to the twisted filling. You can also cheer up with fried mushrooms. In a word, there is room for the culinary imagination. But that, as they say, is a completely different story. In the meantime, goodbye, I won’t stop you from baking light pancakes. Good luck and see you again!

Bags of pancakes stuffed with chicken and mushrooms

There is an unusual holiday serving of treats in the form of bags. It is done quickly and looks very impressive.

For the filling we take two common and hearty products: chicken and champignons. You can use them as an independent filling, but in a duet it turns out tastier.

Ingredients:

• One medium chicken fillet
• 100 g champignons
• 1 onion
• cream
• 2 eggs
• Green onion feathers

Cut the chicken fillet and onion into cubes.

Wash the champignons and finely chop them.

Fry the fillet pieces in hot oil for about 4 minutes. Add mushrooms and onions to it and fry until tender for about 10 minutes.

A minute before it’s ready, salt and pepper the dish. Pour a couple of tablespoons of cream into the mixture.

Place the filling in the center of the pancake, raising the edges like a bag.

And we tie them with an onion feather.

Ingredients

Table of contents

Ingredients for the dough:

• wheat flour – 200 grams (1¼ cups)
• milk – 500 milliliters (2 ½ cups)
• chicken eggs – 3 pieces
• sugar – 1 teaspoon
• salt – ½ teaspoon
• Refined sunflower oil – 2 tablespoons.

To prepare the easy filling for pancakes, you need the following products:

• light (pork or beef) – 700 grams
• onions – 2-3 pieces
• carrots – 1-2 pieces
• long grain rice – 5 tablespoons
• salt – 1 teaspoon
• ground black pepper – ½ teaspoon
• Refined sunflower oil – 5 tablespoons.

Quantity: 10 pieces. Time: one and a half hours.

Beef lung pies, homemade step-by-step recipe

Man has not adapted to making fillings for pies with anything - lungs, cabbage, mushrooms, potatoes, onions, eggs, meat and liver, liver, giblets and other offal.

This time I want to offer you fried pies with lung and, of course, with cow's, because a cow is a noble animal and the only one in the world that inhales oxygen and exhales oxygen. Once you make these wonderful pies, you will return to this dish again and again.

In Europe, and in the world as a whole, this offal is practically not used, except in Germany, where, just like in Russia, “light” is prepared as an independent dish, for main courses, and as a main component in salads and soups.

When preparing light pies, you need to take into account some nuances. The lung has a porous structure and is filled with air, so during the cooking process it floats on top. Of course, you can press it down with something heavy, but it’s best not to touch it, cover it with a lid and turn it over and press it down from time to time, because during cooking it takes in water and sinks naturally.

To make the correct filling, it is important not to overcook the lungs.

(but due to porosity, it warms up very slowly) and in the future -
do not overcook
. In order for everything to work out for you, simply follow the recipe instructions.

Previously, in Soviet times, “light” in stores cost mere pennies, and we always made the dough ourselves, so this dish was a frequent guest on our table, as, I think, in other families. And now, beef lung costs several times less than meat, so I would call this recipe budget and cost-effective, taking into account the quality, taste and usefulness of this product for the body.

Ingredients for pies

Dough

• 500 gr – Flour (white, wheat, premium);
• 150 ml – Water;
• 11 g – Dry yeast (one sachet, preferably French or Turkish);
• 150 ml – Milk (you can use kefir);
• 10-15 g – Salt (teaspoon);
• 30-40 g – Sugar (1 tablespoon);
• 25 g – Butter;
• 50 gr – Sour cream;
• 25 ml – Vegetable oil (tablespoon);
• 1 piece – Chicken egg.

Filling

• 1 kilogram of beef lung;
• 200 grams (approximately) onions;
• 100 grams – butter;
• 5 peas of allspice;
• 3 bay leaves;
• ground black pepper, to taste;
• salt to taste.
• 150 grams of vegetable oil, deodorized, for frying the filling and pies.

A step-by-step method for preparing pies with a light filling

The readiness and quantity of the dough means that it should not stick to your hands, but it should not be too dense.

Then, put the kneaded dough in a saucepan, cover it with a lid and let it rise again in a warm place for 1-2 hours.

How to boil lung. Advice from personal experience

I had beef lung. If you have pork, then carry out the same manipulations, there is not much difference. Except during the boiling time. Why did I decide to highlight the process of boiling the lung? The answer is simple - the structure of the lungs is different from meat, and there are some peculiarities of heat treatment. I think practical advice will not hurt. So let's get started.

Soak the lungs in water. At least 2 hours. If you have frozen offal, it, of course, needs to be defrosted at room temperature. When soaked, the lungs will get rid of blood and other unnecessary things. It is advisable to change the water a couple of times.

After soaking, wash the product. Divide into small pieces. I wouldn't recommend grinding it too much. Well, approximately like this: 1 kg. divide into 3 – 4 parts. Also, be guided by the pan in which you will boil. The pieces should feel free.

Place the pieces of product into a large saucepan and add water. The volume of liquid should be twice the volume of the product.

Now look. When you add water, the lung immediately floats up. A pan lid with a smaller diameter will help eliminate this inconvenience. It is laid with the handle down, and some kind of weight is placed on top. If you do not want to build a structure, turn the offal more often during cooking. It will fill with water and will not float.

After boiling, I recommend draining the first water. Yes, you yourself will want to do this when you see how much ugly foam forms when boiling.

Pour the offal with clean water. After boiling, add a few bay leaves. If desired, you can also throw in a few peas of black and allspice.

Cook for min. 40. This time will be enough, because we will stew the lungs a little. By and large, the main criterion for the readiness of an offal is the clear juice released when pricked. Time here is a relative concept, given the age of the animal.

Salt the water for min. 10 before ready.

Drain the water and cool the product.

Trim unnecessary parts - trachea, etc. Please note that it is easier to cut out unnecessary parts from boiled offal. Do you agree?

That's all. The lung is ready. It's good to boil it in advance. Then it will take much less time to prepare filled pancakes. And one more thing. If you suddenly want to make some kind of salad from a piece of boiled lung, then put the offal under a press for a while. Trust that the taste and texture will change significantly for the better.

Recipe for delicious filling for pancakes made from boiled meat and rice

Any meat you have on hand is suitable for this recipe. I usually choose pieces that are not very fatty, or I cut off the fat. Then the meat needs to be rinsed thoroughly under cold water and only then put to cook until done.

Ingredients:

• Meat - 300 gr
• Rice - 0.5 cups
• Onion - 1 pc.
• Salt - to taste

Preparation:

1. Cook the meat and rice in advance. Place the boiled rice in a colander and rinse. After the meat has cooled, grind it together with the onion through a meat grinder.

2. Next, transfer the meat to the frying pan and add salt. Add rice to it, stir and fry for 3 minutes.

3. Everything is ready. Now all that remains is to wrap it in pancakes. Place 2 tablespoons of filling on each pancake and roll as you like. I usually roll it either into an envelope or wrap it in two edges first, and then roll it up into a roll.

Egg and rice filling

The next most popular filling for pies is eggs and rice. Let's move on to the necessary products for cooking.

What do you need:

• 200 g rice;
• 2 eggs;
• 1 tsp. salt.

How to cook:

1. Boil the rice in a saucepan (15 minutes).
2. Boil eggs hard. It's better to cook the ingredients at the same time to save time.
3. Peel the eggs and chop them finely.
4. Mix them together with rice until smooth.
5. Add salt to taste.

This recipe is the simplest in terms of the availability of the necessary ingredients and the complexity of cooking. Perfect for pies for the whole family.

Delicious filling for pancakes made from minced meat and eggs

Minced meat is perhaps the most common filling for pies and pancakes. Choose whatever minced meat you have on hand or whatever you like best.

Ingredients:

• Any minced meat - 300 g
• Eggs - 3-4 pcs
• Onion - 1 pc.
• Salt and ground pepper - to taste
• Mayonnaise - 1 tablespoon

Preparation:

1. Finely chop the onion and combine with the minced meat. Add salt and pepper to taste. Mix thoroughly and place in a heated frying pan. Fry until excess liquid evaporates. Then continue to fry for a few more minutes until cooked through (about 5 minutes, stirring occasionally). After this, let the minced meat cool.

2. Pour water into a saucepan and put on fire. When the water boils, add the eggs and cook for 10 minutes. To prevent them from cracking, add a little salt. After the required cooking time has passed, place them under cold water to cool. Then peel and finely chop or grate on a fine grater.

3. Then, when the minced meat has cooled, add the chopped eggs and mix thoroughly so that everything turns out evenly. Add mayonnaise and stir again.

4. Place some filling in the center of the pancake. Fold in two opposite edges, then fold in the third edge and close with the fourth. It will look like an envelope.

Pancakes with liver

First, let's prepare our filling. You need to wash the offal well (I took beef lung, liver and heart) and peel one onion.

Transfer the offal and peeled onion into a saucepan, fill completely with water and put on fire. After the water boils, skim off the foam, add salt to taste, reduce heat and cook for about 1.5 hours.

After the liver, heart and lung are cooked, remove them from the pan. Don’t rush to pour out the broth; it will still be useful for preparing the filling.

We cut the cooked offal into pieces that are convenient for grinding in a meat grinder. We twist the pieces of offal in a meat grinder. To stuff pancakes you will need 600 grams of twisted liver (if you have more liver, you can freeze it and later use it as a filling).

Next we need 3 onions and one carrot, we peel these vegetables. Chop the onion finely enough and grate the carrots. Fry the onion in sunflower oil for about 3 minutes over medium heat, stirring.

Add grated carrots to the onion and fry, covering with a lid, for about 5 minutes (the vegetables should become soft, they should not crunch). For juiciness, you can add 30 milliliters of boiled water and add salt to taste.

We assemble our filling: add fried vegetables to 600 grams of twisted liver, 50 ml of strained broth in which the offal was cooked, salt and pepper to taste. Add the broth so that the liver does not crumble and binds together.

Mix the liver with vegetables thoroughly and our filling for stuffing pancakes is ready.

Now let's prepare the pancakes. This is perhaps the most successful and easiest pancake recipe I have tried. The pancakes are tender and melt in your mouth. They are very easy to prepare.

Heat 500 milliliters of milk in the microwave at highest power for 1 minute. Pour the milk into a bowl, add 3 eggs, 60 ml of sunflower oil, a pinch of salt, 1 teaspoon of sugar and 175 grams of flour.

Mix the contents of the bowl until smooth with a mixer (or whisk) and let the dough stand for 15 minutes.

The dough is not thick and homogeneous, the main thing is not to forget to stir it before baking each pancake. Heat the frying pan, grease it with sunflower oil, pour in a little dough and, distributing it evenly over the bottom of the frying pan, fry the pancake over medium heat until golden on one side, turn it over. To make it easy to flip the pancake, I use a fork and a silicone spatula (when the pancake has set on top and has become golden underneath, I pry up its edge with a fork, then use a spatula to pry it all the way up and flip it over). Fry the pancake until golden brown on the second side, remove from the pan and place on a plate. We fry all the pancakes in the same way (I get about 25 pancakes).

The pancakes are ready.

Spread 1 tablespoon of liver filling onto the pancake. Fold the edges of the pancake over the filling on both sides, and then roll the pancake into a roll.

This is what the pancake should look like.

We wrap all the pancakes in this way (I got 25 pancakes stuffed with liver).

Pancakes with liver filling turn out to be very tender and are best served warm.

If desired, pancakes with liver can be fried in a frying pan with vegetable oil on both sides. They become even tastier when toasted. I am sure that many people will like the delicious, satisfying stuffed pancakes prepared according to this recipe!

Bon appetit!

Apple filling for pancakes

And finally, a sweet filling. Pancakes can be prepared with any berry or fruit fillings: banana, pear, thick jam or berry jam, marmalade, etc. A quite popular option with apples in any season of the year.

Cooking process

1. Peel the apples and cut them into small cubes.
2. Place the chopped fruit in a hot frying pan with butter. Fry over medium heat for 3-5 minutes.
3. When the apples release their juice, add sugar and cinnamon. Then simmer under the lid closed for 5 minutes. The filling is ready.
4. Spread the apple filling onto the pancake and roll it into a roll.
5. When serving, cut each one diagonally into several pieces.

Serve with honey.

Enjoy your meal!

Save recipe in “Cookbook” 10

How to cook thin holey pancakes with milk

That's the story with pancakes. It seems like we bake them often, but we still wander through culinary sites looking for recipes for thin and holey pancakes. We want to improve our skills, so to speak. Is there such a thing? I think you will answer positively and take a closer look at my work.

Preparing food

◊ Milk 900 ml.

◊ Flour 220 gr.

◊ Eggs 5 – 6 (if small, then you can lay 7 eggs)

◊ Vegetable oil 2 - 3 tbsp.

◊ Sugar 3 tbsp. no slide

◊ Salt 1 tsp. no slide.

I foresee the reaction of some readers: where can you measure 220 grams at home? flour? That's right, not everyone has scales. Then use a glass container as a guide. A thin glass contains 250 ml. flour will be 160 grams, 130 grams will fit in a faceted glass of flour. Better yet, trust your intuition. After all, getting batter for pancakes is not at all difficult. Add flour gradually and you will succeed. I am 100 percent sure that most chefs do this. If you buy homemade milk and eggs, the pancakes will turn out tastier and more attractive in appearance. You can adjust the amount of sugar and salt after tasting the first pancake. But in my opinion, these are ideal proportions for pancakes with meat filling.

Step-by-step preparation of thin holey pancakes with milk

Do you have a mixer, blender or food processor? Great, you can whip up the pancake dough quickly. I use a mixer and do this: 1. I put all the ingredients except the oil into a deep bowl. I even pour out all the flour. Its quantity has been verified and tested more than once. I know that the dough will be liquid and the pancakes will be thin. If in doubt, add flour gradually.2. I mix with a mixer. First at low speed to mix all the ingredients. Then I increase the speed and bring the mixture until smooth. The pancake batter turns out excellent, without a single lump of flour.

Pay attention to the consistency - the dough should be quite liquid, like thick cream. Only in this case the pancakes will turn out thin and holey.

Is this what we are striving for?

3. Lastly, add vegetable oil. I set aside the dough for min. by 20 - 30. During this time, the products will exchange pleasantries, the flour will give up its gluten. The finished products will become elastic and will not tear during baking. If you don’t have the listed kitchen aids at hand, it’s better to do this. Break eggs into a bowl. Add salt and sugar. Chop with a spoon or whisk. Add a third of the milk and flour. Knead the dough. And then add the rest of the milk and stir the mixture until smooth. If for some reason the dough turns out to be thick, correct the situation by adding milk. If you add ml to the pancake dough. 50 boiling water, then the finished products will not only be thin and perforated, but also openwork! Try it, the pancakes will become much more attractive and appetizing. You need to bake pancakes in a well (!) heated frying pan. Otherwise you won't get any holes. Before the first pancake, I advise you to grease the pan with oil. If you have a special frying pan, then you don’t need to do this later, because we added vegetable oil to the dough. If you have any doubts about the dishes, then it is better to lubricate them before each item so that they come off well.

Bake as usual on both sides. The following nuance is important here: let the pancakes be golden brown on one side and not so brown on the other. We will wrap them with the light side up. And then fry it. Imagine how beautiful our pancakes will look - tender and golden brown crust against a light background! I wanted to add the following. The dough can be beaten using water and yeast. Lenten pancakes are also delicious. You can try it if you have the chance, you won’t regret it. While the pancake dough is resting, let's make the filling.

Light pancake recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “pancakes with light”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pancakes with lungs is 145.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Delicious vegetarian recipe with cabbage

An egg has been added to the composition, which can be omitted. But it still tastes better and the cabbage turns out more tender.

We don’t mix the cabbage with salt in advance, otherwise it will release juice; we don’t need that for now.

Ingredients:

• 100 g fresh cabbage
• 1 onion
• 1 egg
• Spices
• Salt

Fry the onion in oil until golden brown, add finely shredded cabbage to it, add salt and pepper. Add half a glass of water and close the lid.

Simmer over moderate heat until the cabbage acquires a caramel color and becomes soft.

Now pour the scrambled egg into the cabbage and mix the mixture.

We start with this mass.

Fry in a hot frying pan on both sides.

Sweet filling for cottage cheese pancakes

For sweet fillings, it is better to initially make the dough sweeter. Still, they go like dessert. Cottage cheese is useful in terms of protein and calcium, but not everyone in the household eats it raw, so we use a trick and make a tasty filling.

I will give two compositions, I consider both very common and tasty. And the fillings are prepared quite quickly.

We take the cottage cheese out of the refrigerator in advance and see how much whey it releases. If there is a lot of it, then it’s better to drain it.

Recipe with cottage cheese and egg

We will need to fry the stuffed envelopes, because we will add a raw egg to the cottage cheese. This is usually done with oil, but if you have a well-coated pan, you can just brush the surface with it to give the crust a golden color.

Ingredients:

• 10 – 15 pancakes
• Pack of cottage cheese
• 1 egg
• 2 tbsp. Sahara

You can take cottage cheese not ground into a mass, but grain cottage cheese. Beat an egg into it and add granulated sugar.

Mix.

Place a spoonful of filling in the center of the pancake and begin to wrap the envelope. First the sides, then the edge, tucking the sides in and covering the filling.

To cook the egg, we fry the stuffed pancakes a little.

To do this, heat the vegetable oil in a frying pan and lay out the preparations. Turn the heat to moderate and cover with a lid.

Fill with cottage cheese and sour cream

You can make a different filling if you do not want to increase the fat content of the product. Also, pancakes with this filling are perfectly preserved after defrosting in the microwave.

Ingredients:

• Sour cream – 2 tbsp.
• 2 tbsp. granulated sugar
• Vanillin
• Cottage cheese – 300 gr

We mix the ingredients by hand, rather than with a blender, so the mass will hold its shape better.

Place it on the pancake without reaching the edges and roll it into a roll.

Pies with viburnum

In order to prepare delicious and aromatic pies with viburnum, you will need a set of the following ingredients:

• Milk (can be replaced with water or used in a 1:1 ratio) – 250 ml;
• Chicken egg – 1 pc.;
• Sugar – 200 g;
• Salt - to taste;
• Flour – 850 g;
• Vegetable oil – 34 g;
• Yeast – 15 g.

For the filling you will need viburnum, pureed with sugar - 350 g.

Preparation steps:

1. Milk should be heated, but not boiled.
2. You need to dissolve the yeast in it, then add the egg, sugar and salt, mix well.
3. Pour flour into the liquid, stir until a homogeneous mixture is obtained without lumps.
4. Add vegetable oil to the mixture and mix again.
5. Leave the dough to rise in a warm place for 35 minutes.
6. After this, knead it and leave it to rise a second time.
7. Mash the viburnum and pass through a colander.
8. Place the dough on the prepared place (sprinkled with flour).
9. Cut into portions and roll out.
10. Place 10 g of viburnum in the middle of the workpiece.
11. Form pies.
12. Place the pies ready for baking onto a sheet of paper greased with oil.
13. Preheat the oven to 200 degrees, place the pies there and bake for 25 minutes.
14. Then remove and cover with a towel, leave for 10 minutes.

Before baking, you can grease each pie with a mixture of milk and chicken eggs - this will make the dish visually attractive due to the resulting crust and golden color.