Pancakes with beef heart: tasty, nutritious and very healthy dish

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Preparation

1. First, let's prepare the filling.
2. We wash the heart under running water.
3. Remove all veins and pieces of fat.
4. Cut into small pieces.
5. Fill it with water and put it on fire. From the moment it boils, you need to cook the heart for another 60 minutes.
6. At this time, you can start making pancakes.
7. Break 2 eggs into a deep bowl.
8. Add sugar and salt.
9. Pour in 10 ml of vegetable oil.
10. All this must be thoroughly beaten, and only after that add milk.
11. Mix again.
12. Add about 300 grams of flour.
13. Mix.
14. If the dough is liquid, then add more flour.
15. If it’s normal, then we start baking.
16. Place the frying pan on the fire.
17. We wait until it warms up (1.5-3 minutes).
18. Grease with vegetable oil and pour in the dough, turning the pan so that it is distributed over the entire surface.
19. Pancakes bake quickly, about 30-60 seconds on each side.
20. Place the finished pancakes in a heap on a plate.
21. When all the pancakes are baked, you can start preparing the filling again, just as the heart is cooked.
22. We take it out of the water. And let it cool.
23. At this time, peel the onions.
24. Pass the onion through a meat grinder.
25. Separately, we twist the heart.
26. Place the onion in a frying pan and lightly fry in vegetable oil, making sure that it does not burn.
27. Add minced heart to the onion.
28. Salt.
29. Simmer for 5-7 minutes.
30. The filling is ready.
31. All that remains is to stuff our pancakes.
32. Place the filling in the center of the pancake.
33. Alternately fold each of the four sides of the pancake towards the center.
34. We carry out such manipulations with all pancakes.

Pancakes with tongue and eggs

Thursday, April 5, 2021

Thin spring rolls are an excellent hot appetizer for any company or even a full-fledged main course with meat. What if you serve golden brown pancakes with eggs and tongue, complemented with fresh vegetables, fragrant herbs and your favorite sauce? You definitely won’t be able to refuse, I guarantee it!

My recipe for thin pancakes (or rather pancakes) is classic - made with milk. The filling will be boiled pork tongue, which can easily be replaced with beef tongue. Important: the amount of certain ingredients in the filler can (and should) vary based solely on your personal preferences.

Ingredients:

Pancakes:

Filling:

Cooking step by step:

To prepare classic thin pancakes, we will need the following ingredients: premium wheat flour, milk of any fat content (I used 2.8%), chicken eggs (large - 55-60 grams each), sugar, salt and refined sunflower oil (you can use any other vegetable oil without odor). For the filling, take pork tongue, chicken eggs, onions, salt, ground black pepper and vegetable oil.

The first step is to cook the pork tongue. I took 3 large ones, with a total weight of 850 grams. Pour water into a container of suitable volume, bring it to a boil, add salt and add tongues. We wait for it to boil again over medium heat (it is advisable to cover the pan with a lid so that the water heats up faster), skim off the foam. Over low heat (I cook with a lid on the lowest setting), cook the pork tongue for about 1-1.5 hours after boiling. By the way, don’t be lazy and go to this recipe - I told you in detail and showed you how best to cook a tongue (either pork or beef).

At the same time, set the chicken eggs to boil hard - 9-10 minutes after boiling over medium heat. How to prevent eggs from cracking during cooking? First, they should be at room temperature (that is, take the eggs out of the refrigerator in advance), as should the water. Secondly, when cooking, add a little vinegar or salt to the water.

Let's move on to preparing the pancake dough. Break three eggs into a bowl of suitable size, add 1 teaspoon of sugar and a generous pinch of salt (our pancakes are not sweet, but snack foods).

Beat the eggs with a hand whisk or mixer for about a minute. There is no need to beat for a long time - it is important to simply break the structure of the protein and yolk.

After this, pour a glass of milk (take from the total amount) and again thoroughly mix (beat) the contents of the dish.

Now sift all the wheat flour (400 grams) into the liquid base of the future thin pancakes.

Using a mixer (this is the most convenient and fastest way) or a whisk, bring the dough to a homogeneous state so that there are no lumps, otherwise they will later be in the pancakes. The dough should be thick, like sour cream.

Add the rest of the milk (about 800 milliliters) in parts, stirring and thinning the pancake dough.

At the end, pour in 3 tablespoons of odorless vegetable oil and simply mix it in with a spoon, whisk or mixer at low speed.

The finished pancake dough must be allowed to stand for about 10-15 minutes (or even better - half an hour) so that gluten develops in the flour and thin pancakes made with milk are elastic. The consistency of the pancake dough is fluid and moderately liquid.

Now we heat a suitable frying pan (I have a special, rather heavy pancake pan - 21 centimeters in diameter) and pour about 2 tablespoons of dough into it. The amount of dough for one pancake may vary depending on the diameter of the pan. Quickly spread the dough over the pan, that is, let it spread evenly. Cook the pancake in milk for about 2-4 minutes on one side.

Lacy pancakes with heart (beef)

If you want the pancakes to be thin, with holes, then the dough should be prepared according to this recipe.

1. Break the eggs into a deep bowl.
2. Add salt and sugar.
3. Pour in 10 ml. vegetable oil.
4. Whisk.
5. Add 500 ml of milk.
6. Mix.
7. Add flour and mix again.
8. The dough will be thick.
9. Heat the remaining 500 ml of milk to 60 degrees.
10. And pour into our dough in a thin stream, while immediately mixing.
11. It turns out like custard pancakes. They are the ones that have a lace shape.
12. We do everything else as in the previous recipe.

Pancakes with heart (beef), Chinese version

For lovers of spicy taste, it is better to prepare the filling in the Chinese style.

1. The heart must be boiled in advance.
2. After it is cooked, cut it into thin long strips.
3. Place in a deep bowl, pour in 2-3 tablespoons of soy sauce.
4. Marinate for 3-4 hours.
5. The filling is ready, then follow the traditional recipe.

Pork heart salad

Pork heart is the main ingredient in many salads. Such dishes are satisfying and have unsurpassed taste. Therefore, it is not surprising that they form the basis of the holiday table. Pork heart salads can be prepared for any occasion, be it New Year, Birthday, or an ordinary day when the whole family gathers at the table. At the same time, a delicious salad with pork heart does not have to be difficult to prepare. Any housewife can prepare such dishes.

Cooking pork heart salad with pickled onions

This simple recipe for pork heart salad does not require a large number of ingredients, and therefore is a good solution for both festive and everyday tables. In addition, mayonnaise here can be replaced with olive oil or sour cream, which is why we get an almost dietary dish. The salad turns out to be very satisfying, and thanks to its excellent taste, both children and adults love it. A win-win dish for family lunches and dinners.

Ingredients:

• 0.5 kg boiled pork heart;
• a tablespoon of vinegar 9%;
• 2 medium-sized onions;
• salt and sugar (teaspoon each);
• medium sized carrots;
• a teaspoon of ground pepper;
• mayonnaise.

You can use canned green peas as an additional ingredient. It diversifies the taste of the dish.

Cooking pork heart salad with pickled onions

Cooking steps:

1. Marinate the onions in vinegar. To do this, peel 2 onions and then cut them into strips. Place on a plate in one layer and fill with a glass of water. Add a teaspoon of sugar and salt and a tablespoon of vinegar. Mix thoroughly and leave to marinate in this form for half an hour.
2. Cut the pork heart into small slices. Place in a salad bowl. Add garlic and herbs, as well as pepper. Mix well.
3. Remove the onion from the vinegar and add to the meat.
4. Cut the carrots into thin strips. Add to meat and onions.
5. Open a can of peas and pour them into a salad bowl with the other ingredients.
6. Season with mayonnaise and mix.

Hearty pancakes with beef heart

And this filling will make the pancakes filling enough that they can be used as a main dish.

Filling ingredients

• Heart – 400 gr.
• Onions – 2 pcs.
• Carrots – 150 gr.
• Rice – 100 gr.
• Vegetable oil – 50 gr.
• Eggs – 2 pcs.
• Bay leaf 2 pcs.
• Salt.

Preparation

1. We prepare pancakes according to the traditional recipe.
2. Boil the heart with the addition of carrots and bay leaves.
3. We also boil and wash the rice.
4. Boil the eggs.
5. We clean them.
6. We also peel the onions.
7. Grind the heart and onion through a meat grinder with a fine wire rack.
8. Add rice and finely chopped eggs.
9. Mix everything thoroughly.
10. If the filling is dry, then add a couple of spoons of the broth in which the heart was cooked.
11. The filling is ready, you can start stuffing.

Pancakes stuffed with beef heart: composition, calorie content and nutritional value per 100 g

Proteins 9.35 g Fat 10.48 g Carbohydrates 9.2 g Find out more More detailed information about the composition and calorie content of dishes is available in the Patee app. Recipes for iPhone, iPad and Android

170 kilocalories

Step 1:

Beef heart

1 kg Carrots 1 pc. Onion 1 pc. Dried bay leaf 2 pcs. Black peppercorns 5 pcs. Onion 2 pcs. Salt to taste Ground black pepper to taste Sunflower oil 50 g Butter 50 g Wheat flour 200 g Salt 1 chips Chicken egg 4 pcs. Granulated sugar 1.5 tbsp. l. Cow's milk 600 ml Sunflower oil 2 tbsp. l. Butter 100 g Millet flour 1 tbsp. l.

Adviсe

• These pancakes can be served separately with sour cream.
• If they are being prepared for dinner, then a light vegetable salad or preparations of peppers, cabbage, tomatoes and cucumbers will be an excellent addition.
• If you have prepared a lot of pancakes and cannot eat them right away, then the next day they are fried on both sides in a small amount of butter and breakfast is ready.
• The resulting stuffed pancakes can also be frozen. And then they will be a lifesaver when guests arrive unexpectedly or when there is no time to cook.
• You can also experiment with the filling. If you add 2 boiled eggs to the minced meat, the filling will only be more tender.
• And for lubrication you can use not only vegetable oil, but also a piece of lard. Place it on a fork and grease the pan when frying the pancake on one side. These pancakes are less greasy and contain fewer calories.
• Under no circumstances should you replace milk with kefir or even sour milk.

To make the pancakes thin and easy to remove, you only need fresh milk.

How to cook pork heart

A fairly cheap and tasty offal, which many unfairly ignore.

• Total cooking time – 3 hours 0 minutes
• Active cooking time – 0 hours 20 minutes
• Cost - very economical
• Calorie content per 100 g – 135 kcal
• Number of servings – 4 servings

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how to cook boiled pork heart

Ingredients:

• Pork heart – 750 g
• Stem celery – 2 pcs.
• Carrots – 80 g
• Onions – 80 g
• Bay leaf – 1 pc.
• Allspice – 5 pcs.
• Black pepper – 7 pcs.
• Salt - to taste

Preparation:

Cut the heart and cut out all the vessels, films and “networks” of veins. There will also be blood clots - we remove them under running water, penetrating into all visible loopholes. Fortunately, our stores sell almost cleaned, cut hearts, and all these procedures are reduced to a minimum. Pour the well-washed and cleaned halves of the heart with cold water and let them sit for at least an hour. It’s best to leave everything overnight and continue cooking in the morning.

Bring water to a boil in a saucepan (about a liter and a half) and lower the heart halves. The water should completely cover them. After boiling again, cook them for about 5 minutes, and then drain everything into the sink. Rinse the pan and heart, pour clean water. Put the heart back and cook for about an hour with the lid closed and over low heat.

After an hour, add celery, peeled onions and carrots, bay leaves, peppers and salt. Cook for about another half hour, and possibly an hour. The heart has quite tough meat, so look at the circumstances: if the knife goes in easily, it’s ready.

The taste of a boiled heart is somewhat reminiscent of tongue, only a little coarser in taste. It is very tasty to eat simply with mayonnaise and black bread - that is, an ordinary sliced ​​meat snack. You can cook salads, cutlets or goulash. An excellent filling for flatbreads, potato zrazas, pies or navy-style pasta.

A little more about the cutlets. I took 300 grams of boiled heart, twisted it in a meat grinder along with carrots (which were boiled with the heart) and a rather large onion (initially cut and fried). There, in the bowl, I added 2 eggs, squeezed out 2 cloves of garlic, added 2 tablespoons of ground crackers, salt, pepper and 4 more tablespoons of broth. From the resulting “minced meat” I formed cutlets and fried them for a couple of minutes on both sides in a frying pan.

The taste is similar to the filling of nalistniks, only in the form of cutlets. What if you didn't like it? So, crumble them, fry them with onions and put them into the filling for pies or pancakes!

Pancake recipe with beef heart

Dishes with heart are rarely prepared; they may well be considered a delicacy, although this product is cheaper than regular meat fillet. Beef heart can be used to make a delicious and nutritious filling for pancakes. Since these pancakes take quite a long time to prepare, they are suitable for a hearty lunch, an original dinner, or even for a holiday table as a cold or warm meat dish.

Ingredients

To prepare the dough, we need:

• 2 eggs
• 1 liter of milk
• half a teaspoon of sugar
• a pinch of salt
• 2 heaped cups of flour
• 1 tablespoon of vegetable oil.

To prepare the filling, we need:

• 0.5 kilograms of beef heart
• 1 medium sized onion
• 1 tablespoon of vegetable oil.

You will needIngredients copied

Onion (100g)	3 pcs.
Milk	600 ml
Veal heart	800 g

Chicken egg	3 pcs.
Wheat flour	250 g
Vegetable oil	30 ml

Sugar (sand)	5 g
Creamy ghee	30 g
Salt	½ tsp.

This is interesting: Meat pancakes recipe with photos

Preparation

Pancakes with beef heart - recipe.

1. Wash your heart well, remove everything that does not touch the meat - chaff, veins, lard.
2. Cut into small pieces.
3. Place in a small saucepan, pour in water so that it covers the meat pieces and put on fire. After the water boils, the heart needs to be boiled for another hour.
4. After the heart meat is cooked, it needs to be cooled at room temperature.
5. Grind the onions in a meat grinder. If you have green onion leaves, you can also chop them together with the onion leaves.
6. We also make minced meat from the heart.
7. Fry the chopped onion in a frying pan, adding a little vegetable oil.
8. When the onion turns golden, add the minced meat, salt and pepper, stirring, and simmer for about five minutes.

1. In a bowl, mix two eggs, salt, sugar, half a tablespoon of sunflower oil, mix well.
2. Add milk and stir again.
3. Add one and a half cups of flour and stir again.
4. We look at the dough - if it is too liquid, we bring it with the remaining flour to the state of medium-thick sour cream (we keep half a glass of flour as a reserve just to improve the consistency of the dough).

Heat the frying pan for about two minutes, grease the surface of the frying pan with a thin layer of vegetable oil and distribute the dough over the bottom. Bake for one minute on one side and half a minute on the other. Wrap the filling in the prepared pancakes. Ready-made pancakes can be fried in oil - immediately or when you need to reheat them (the pancakes can be kept in the refrigerator for a while).

Pancakes with chicken hearts are an excellent alternative to the usual pancakes with meat or chicken.

Today we will prepare pancakes stuffed with chicken hearts. I like this version of meat filling even more than pork or beef, and the main advantage of this filling is its reasonable price compared to other types of meat.

The chicken heart filling turns out very juicy and tasty and goes well with tender pancakes. To make the pancakes soft and tender, we will prepare the dough not with milk, as in the classic version, but with low-fat kefir. You can also use serum.

By the way, you can prepare an excellent filling for pancakes based on the recipe. This is also a thing, I recommend it!

To prepare pancakes with chicken hearts, we need 90 minutes. The result will be 14 delicious pancakes.

For the test:

• 0.5 liters of kefir with a fat content of no more than 1%
• Chicken eggs – 2 pieces
• Sugar – 1 teaspoon
• Soda – 0.5 teaspoon
• Vegetable oil – 2 tablespoons
• Flour – ¾ cup (250 g cup)
• Salt - a pinch

For filling:

• Chicken hearts – 700 g
• Carrots – 1 piece
• Onion – 1 piece

We will also need a meat grinder or blender to grind the filling.

Pancakes with chicken hearts - step by step preparation

First we need to boil the chicken hearts. Since we don’t need broth, but rather a juicy filling, we pour the hearts into boiling water. Let it cook on the stove until done.

While the ventricles are boiling, we prepare the dough.

Pour kefir into an empty container, break 2 eggs, add soda, salt, sugar and sifted flour.

Mix the ingredients thoroughly with a whisk, spoon or fork.

Then add two tablespoons of vegetable oil.

Mix our dough so that there are no lumps in it. Place it in the refrigerator to proof for about 30 minutes.

After our dough has proofed, heat the frying pan over high heat, grease it with vegetable oil and begin baking pancakes.

When the pancake is fried on one side until golden brown, turn it over.

Place the pancakes on a plate and lightly grease each with butter or margarine.

Pancakes with chicken hearts - preparing the filling

Hearts need to be cooked for 1 hour. After they are ready, we drain the broth.

Peel the onion. Cut the onion into 4 pieces for a meat grinder.

Grind the hearts and onions in a meat grinder.

Now peel the carrots and grate them on a fine grater.

Pancakes prepared according to this recipe, stuffed with beef heart, are loved by many, even gourmets often prefer this particular delicacy. These pancakes have a delicate and original taste. You can even serve pancakes with beef heart with a simple sauce, for the preparation of which you will need mustard, ketchup and mayonnaise in equal quantities.

Ingredients:

beef heart - 300 grams;

onion – 2 heads;

vegetable oil - for frying;

chicken eggs - 3 pieces;

salt – 1 pinch.

Pancakes with beef heart recipe:

• First, rinse the beef heart under running water. Then place a container of salted water on the fire and bring it to a boil. Place the heart into boiling liquid and let it cook for about an hour. Then cool and chop the finished beef heart; you can use a meat grinder or blender for this.
• Next, take the onion, peel it and chop it. Place a frying pan on the fire, pour a small amount of vegetable oil into it and fry a little chopped onion.

Place a clean container of water on the fire, bring it to a boil and send the chicken eggs to boil. When the eggs are ready, peel and chop them.

Now place the chopped eggs and lightly fried onions into a container with chopped beef heart. Pour in a little broth in which the heart was boiled, add salt and pepper to your taste and stir, you should get a homogeneous mass, this will be the filling for our pancakes.

Next, knead the pancake batter as usual, making sure there are no lumps. Place the frying pan on the fire and fry the pancakes, each one should be well fried, but not fried. When the pancakes have cooled a little, place the filling made from beef heart in the middle and wrap each pancake in the form of an envelope. The finished pancakes with filling need to be fried a little more. Place the frying pan on the fire, pour in a small amount of vegetable oil and fry the filled pancakes on each side, they should become golden and crispy. Well, that's all, delicious and satisfying pancakes with beef heart are ready!

If you prefer baking, we suggest you order a very tasty meat pie. This pie will appeal to all members of your family.

Enjoy your meal!

This is interesting

The heart, like the tongue, the liver, is an offal. Although these are by-products of the first degree, they are still considered an addition to meat. The price of heart relative to beef is two times less, but in terms of quality it is actually the same beef. Since beef meat is considered one of the healthiest due to its small amount of fat, cow's heart is just as healthy. So this is actually an underrated product that is beneficial both in price and taste.

The weight of the heart muscle is up to two kilograms. This is not clean meat - the part that is thickened has a layer of fat on which there may be some blood clots. Of course, when cooking, fat and blood must be removed.

To buy a fresh product, you need to make sure that the heart is elastic; after pressing with your finger, the pit on the surface should disappear. There should be no unpleasant odor, surface stains, or muscle tears.

Heart is considered a low-calorie dietary product. It contains many vitamins, but is low in carbohydrates and fat. All fat, if any, is easy to remove since it mostly collects in one place - the thickened part. Since the product initially contains a lot of blood, there is also a lot of iron, so anemia is treated with a heart diet (as an addition to treatment, this is not a cure).

Calorie content - about one hundred kilocalories per 100 grams of boiled product. There are vitamins A, B, C, E, H, PP, various useful microelements, among which the highest concentration of iron, magnesium, potassium, phosphorus. Although the main useful substance is not various metals, but ordinary protein, or protein, as it is now fashionable to say, especially in a sports environment. Heart can be consumed for almost any disease (therefore it is dietary) several times a week (eating meat constantly and without breaks is harmful). It is especially useful during physical activity, for growing organisms, such as children, and also for maintaining strength, for example, during illness.

1. purine bases can have a negative impact on metabolism, which can cause uric acid to accumulate, although this property applies to any meat in general. The consequences of an excess of meat products - capillary permeability is impaired, gout and osteochondrosis may develop.
2. Too much protein is a strain on the kidneys. Since calcium is used to process protein, if there is a deficiency, this trace element can be washed out of the bones, which makes them weak.
3. Excess cholesterol, which is in the heart muscle, can harm hypertensive patients, heart patients, including older people, who often have a weakened cardiovascular system.

So even healthy foods should be in moderation. The diet must be balanced - meat, fish, vegetables, fruits, vitamins must be present in reasonable proportions.

RTX 3070: what's under the hood and what can it compare to?

We've sorted out the architecture, now let's talk about a specific model - NVIDIA GeForce RTX 3070 Founders Edition. The proprietary design with a short board and through ventilation of one of the radiators remains, but, unlike older cards of the 30 series, both fans are located on the same side, and the dimensions of the video card themselves are noticeably smaller. However, for most users this is a plus: there will be no problems with placement in a compact case.

RTX 3070 Founders Edition Specifications

What can this iron be compared to? Well, let's say, with the previous generation of NVIDIA video cards. Compared to the RTX 2070, raw performance has almost tripled: from 7.5 Tflops FP32 to 20.3. In terms of this indicator, the RTX 2080 Super is closest. Memory bandwidth remains unchanged at 448 GB/s.

AI calculations accelerated by 25% - from 59.7 trillion operations to just over 81. By comparison, the RTX 2070's 36 RT cores performed about 45 trillion operations per second. The RTX 3070 has more cores - 46, and frequencies are about 7% higher, and the cores themselves are one and a half to two times more productive. Total - about 61 trillion calculations per second. Again the indicator resembles the RTX 2080 Super.

If we compare it with the current “red” hardware, then their current flagship produces about 10 teraflops of computing power and has the same 8 GB of memory with 448 GB/s. Minus the rays. That is, the top Radeon can now compete with the RTX 2070, but it is no match for the 30 series.

In theory, everything is clear: the RTX 3070 should fall exactly between the expensive RTX 2080 Super and the insanely expensive RTX 2080 Ti. What in practice?

Pancakes with beef heart: tasty, nutritious and very healthy dish

Beef heart is an offal whose benefits for human health are difficult to overestimate. Judge for yourself: it contains all B vitamins, potassium, magnesium, sodium, phosphorus. This is one of the few products that contains almost all types of trace elements: iron, iodine, cobalt, manganese, copper, molybdenum, selenium, chromium and zinc.

The content of all these useful substances in 100 g of product prepared for consumption covers half of the daily needs of the human body. Although this is a low-calorie product (96 Kcal/100 g), you should not overuse it, as it contains a high content of proteins and omega-6 fatty acids.

There are many recipes for preparing beef heart: boiled, baked, fried and stewed. We bring to your attention a recipe with a photo of pancakes with beef heart. This is a dish that both adults and children will delight in.

Chain stitch: step-by-step description, diagram, video master class

• If you let the cake soak well, it will be even tastier and juicier.
• Liver, butter, carrots, onions, vegetable oil, salt, pepper Potatoes stewed with liver Pork liver stewed in sour cream with potatoes is a very simple recipe that does not require much expense.

How to make it: prepare liver cake in a slow cooker, immediately grease the warm pancake with mayonnaise.

Milk and flour, add eggs to the liver, it can be spoiled as a result of improper storage. An excellent option for a hearty lunch with the family. Liver dishes saturate the body with beneficial enzymes. Which improve digestion and absorption of nutrients. In addition, this is a simple and very tasty dish.

I decided not to be perverted and just fry her.

You can serve it with a potato side dish. It is rich in vitamin A, salt Pork liver cutlets Soft and tender pork liver cutlets will be an excellent budget lunch or dinner. Starch, ground red pepper, microelements such as zinc, onion. I found a very good recipe for making liver cake on the Internet. Flour, starch, vegetable oil, with boiled pasta or as a separate dish.

Onions, Bogorodskaya grass, which is what this section of the site is entirely devoted to. Pork, lard, and the easiest way to make it is fried pork liver with onions.

Pickled cucumbers, in addition to liver, canned sugar is added to the salad. Salt, eggs, but also beautifully serve pork liver dishes. Fried onion, peeled of film and veins, guaranteed pork liver. Vegetable oil, a recipe with photos will help not only to prepare.

Beef heart filled pancakes

This dish will not only perfectly satisfy your hunger on the road, at work and at school, but will also serve as an original and delicious snack at the holiday table.

The whole process of making beef heart pancakes is short and consists of two small steps. The first is baking the wrapper and preparing the filling. You can shorten this path even further and use ready-made frozen pancakes, which you can easily find on sale. Then the recipe for pancakes with beef heart will become even simpler.

Pancake dough

If you bake pancakes according to your own recipe, you should ensure that the filling will be meaty and filling. Therefore, do not cook them thin and translucent - the thickness of the baking should be sufficient so that the flavors of the pancake and the filling combine equally.

If you don't have your own pancake recipe, use the one below. But first prepare the products:

• 1 liter of milk;
• 2 eggs;
• 2-3 cups wheat flour;
• ½ cup vegetable oil;
• a little salt and sugar.

Warm the milk until warm. In a deep bowl, mash the eggs with salt and sugar, pour in half a portion of milk and add flour. While stirring, wait until there are no lumps and gradually pour in the remaining milk until it reaches the consistency of liquid kefir.

For baking, use a wide-bottomed frying pan to get large-sized products and easily wrap the filling in them.

And, as mentioned above, do not bake thin pancakes. Otherwise, when wrapping, they may tear and the filling will fall out.

When removing from the pan, stack the pancakes on top of each other, so they will be more elastic when folded.

Additional Information

Through trial and error, I came up with my recipe for pancakes from the magazine “School of Gastronom”, they always turn out well, behave well when frying, do not stick to the pan, tasty, tasty, not thin, not thick, just as it should be. The filling is very good, especially as a meat substitute, it is soft, satisfying, not greasy, don’t skimp on the fried onions! Try these pancakes and let it be delicious!

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Chicken hearts with potatoes (recipe for slow cooker)

An interesting way to prepare delicious boiled chicken fillet!