Filling for pancakes from easy recipes. Pancakes with a light touch. How to cook thin pancakes with milk and a juicy filling from the lung. Recipe with photo from A to Z How to make filling from an easy pancake
Hello! There is a lung in the fridge, but you do not know what to cook from it? Don't rack your brains. Of course, pancakes with light! Delicate, ruddy, and with sour cream - it's so tasty that the household will lick their fingers, believe me! And I will tell you how to make the filling juicy and not decaying. I'll also tell you how to make pancakes just fabulous.... Intrigued? Stay, you won't regret it!
I will say more, dear guest, from today on you will more often buy light and prepare such pancakes. After all, this is a great option for a variety of homemade diets. Well, not only meat, after all. And you can save money when you need it. In a word, not a dish, but some pluses. I'm not even talking about the benefits of offal.
So be patient, read the article to the end (I always describe everything in detail, I'm sorry). I am sure that you will find here a lot of useful things for yourself. Even if you are a seasoned culinary specialist and have indulged in pancakes with liver more than once.
I would break the technological process into such stages - boiling the lung, hammering the pancake dough, preparing the filling, baking and stuffing the pancakes.
Let's start in order.
I had a beef lung. If you have pork in stock, then carry out the same manipulations, there is not much difference. Is that in the time of boiling.
Why did I decide to highlight the process of boiling the lung? The answer is simple - the structure of the lungs differs from meat, some features of heat treatment exist. I think practical advice will not hurt. So let's get started.
Easy to soak in water. At least 2 hours. If you have a frozen offal, of course, you need to defrost it at room temperature. When soaking, the lung will get rid of blood and other unnecessary things. It is advisable to change the water a couple of times.
Wash the product after soaking. Divide into small pieces. I would not recommend making it too small. Well, something like this: 1 kg. divide into 3 - 4 parts. And also be guided by the pan in which you will boil. The pieces should feel free.
Send the pieces of the product into a spacious saucepan, add water. The volume of the liquid should be twice the volume of the product.
Now look. When water is added, the lung immediately floats. To eliminate this inconvenience, the lid from the pan, which is smaller in diameter, will help. 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 when cooking. It will fill with water and will not float.
Pour the offal with clean water. After boiling, add a few bay leaves. If you wish, you can throw in a few peas of black and allspice.
Boil min. 40. This time will be enough, because we will extinguish the lung a little. And by and large, the main criterion for the readiness of the offal is the clear juice released when pricked. Time here is a relative concept, given the age of the animal.
Salt water min. 10 before readiness.
Drain the water, cool the product.
Cut off unnecessary parts - trachea, etc. Note that it is easier to cut out unnecessary parts from boiled offal. Do you agree?
That's all. The easy is done. It is good to boil it in advance. Then it will take much less time to cook stuffed pancakes.
And further. If you suddenly want to figure out some salad from a part of the boiled lung, then put the offal under the press for a while. Trust that the taste and texture will change significantly for the better.
How to cook thin perforated pancakes in milk
That's the kind of story that happens with pancakes. It seems that we bake them often, but we all wander through culinary sites in search of recipes for thin and perforated pancakes. We want to improve our qualifications, so to speak. Is there such a thing? I think you can answer positively and take a closer look at my developments.
Cooking food
◊ Milk 900 ml.
◊ Flour 220 gr.
◊ Eggs 5 - 6 (if small, then you can lay 7 pcs.)
◊ Vegetable oils 2 - 3 tbsp.
◊ Sugar 3 tbsp. without a slide
◊ Salt 1 tsp. without a slide.
I foresee the reaction of some readers: where is it to measure 220 grams at home? flour? That's right, not everyone has a scale. Then use a glass container as a guide.
In a thin glass 250 ml. flour will be 160 gr., in a faceted glass of flour will fit 130 gr.
Better yet, trust your intuition. After all, getting batter for pancakes is not difficult at all. 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 be tastier and more attractive in appearance.
You can adjust the amount of sugar and salt after tasting the first pancake. But as for me, these are the ideal proportions for pancakes with meat filling.
Step by step preparation of thin perforated pancakes in milk
Do you have a mixer, blender or food processor? Great, the pancake dough is fast.
I use a mixer and do this:
1 . I send all the ingredients into a deep bowl, except for the oil. I even sprinkle all the flour. Its quantity has been verified and verified more than once. I know that the dough will turn out to be thin, and the pancakes, accordingly, will be thin. When in doubt, add flour gradually.
2. Stir with a mixer. First, at low speed, to mix all the ingredients. Then I increase the speed and bring the mixture to homogeneity. The pancake dough is excellent, without a single lump of flour. Pay attention to the consistency - the dough should be liquid enough, like heavy cream. Only in this case the pancakes will turn out to be thin and perforated. Isn't that what we are striving for?
3. Last but not least, add vegetable oil. I set aside the dough 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 break when baked.
If the listed kitchen assistants are not at hand, then it is better to do so. Break eggs into a bowl. Add salt and sugar. Chop with a spoon or whisk. Add a third of milk and flour. Knead the dough. And then add the rest of the milk and stir the mass until smooth.
If for some reason the dough is thick, correct the situation by adding milk.
If you add ml. 50 boiling water, then the finished products will not only be thin and perforated, but also delicate! Try it, the pancakes will become much more attractive and appetizing.
You need to bake pancakes in a well (!) Preheated frying pan. Otherwise, you will not wait for holes. Before the first pancake, I advise you to grease the pan with oil. If you have a special frying pan, then you do not need to do this later, because we put lean butter in the dough. If you are in doubt about the dishes, then it is better to grease before each item, so that it can be removed well.
Bake in the usual way on both sides. Here, such a nuance is important: let the pancakes be rosy on one side, and not very much on the other. We will wrap them with the light side up. And then fry. Imagine how beautiful our pancakes will look - a delicate and golden brown crust on a light background!
I wanted to add the following. The dough can be hammered with water and yeast. Lean is delicious too. You can try it on occasion, you won't regret it.
While the pancake dough is resting, let's start the filling.
Recipe for a juicy filling for pancakes from a lung
Excellent filling. And a little secret will make it juicy and whole. After all, you have probably come across a situation when the filling turns out to be dryish and decaying. It was so? It was, it was, I know firsthand. But today everything will be different.
Prepare the ingredients
◊ Boiled beef lung 600 gr.
◊ A couple of medium onions
◊ Butter butter gr. twenty
◊ Salt and spices to taste (ground pepper, dry herbs, if desired)
◊ Vegetable oils ml. 50.
◊ Flour 1 tbsp. without a slide.
Cooking process
♠ Peel and coarsely chop the onion. It will twist, so its size doesn't matter. The main thing is that the pieces would respond to the hot oil and share their charms and aroma.
♠ Easy to cut into small pieces.
♠ Lightly tire the onion in hot oil. Do not overfry in any case.
♠ Add pieces of lung to it, mix.
♠ Season with salt, pepper, fry min. 3. Not for long.
♠ Add flour, stir. Fry for another minute. 2. Flour should be spread over the pan and also lightly fried. The addition of flour is the secret of the extraordinary filling. It will help unite the twisted mass into a single whole.
♠ Add butter, stir.
♠ Add 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.
♠ Put out all together min. 5 - 10 maximum. Remove from heat. Set aside to cool.
The semi-finished product is ready. Outwardly, it resembles goulash in gravy. But this is how it should be. It will harden upon cooling and acquire the desired condition.
♠ Twist the mass in a meat grinder or chop it on a food processor. Pass the whole mass through a meat grinder. And pieces of lung, and yushku.
♠ Stir, taste. Season with salt and pepper if necessary. 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. Put a spoonful of filling on each and wrap the product with an envelope. Just don't forget - the ruddy 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 slide of handsome men.
Now look, I promised you to make them a real culinary fairy tale. What we will do now.
Break a couple of eggs into a bowl.
Chop them until smooth.
Heat a skillet with butter.
Dip the pancake on all sides in an egg bump and fry in a skillet. And you can also roll in breadcrumbs.
Who can say that it is neither beautiful nor tasty? As for me, this is incomparable!
Unfortunately, I do not always do this, there is always not enough time. But if you just fry the pancake in butter, it will also turn out very tasty. See how beautifully the light sides of the pancake are browned! One kind of drooling.
Pancakes with a light touch will be good with sour cream. Yes, and with sweet tea, you can gobble them up for a sweet soul. Bon appetite!
In the company, you can add carrots to the lungs and onions if you wish. It needs to be grated and sent to the pan after the onion. Twisted together with other ingredients, it will brighten the filling.
A chopped egg will also look great in the filling. Only you need to add it already to the twisted filling.
You can also cheer up with fried mushrooms. In a word, there is room for the imagination of the culinary specialist. But that, as they say, is a completely different story.
In the meantime, goodbye, I will not bother you to bake pancakes with light. Good luck and see you soon!
Pancakes with light, easy to prepare and affordable for everyone. Puffed pancakes in combination with boiled light and spices will bring indescribable pleasure to your family, loved ones, relatives and will not hit your budget! Of course, it will take a little effort to prepare this culinary masterpiece, but the taste of these pancakes is worth it!
- Light beef - 1 kilogram
- Onions - 2 - 3 pieces
- Carrots - 1 - 2 pieces
- Sifted wheat flour - 500 grams
- Kefir, milk or yogurt - 1 liter
- Chicken egg - 2 pieces
- Vegetable oil - about 400 grams or as needed
- Sugar - 1 tablespoon
- Soda - half a teaspoon
- Salt to taste
- Ground black pepper - to taste
Step 1: cook the lungs
Rinse the beef lungs under running water, place on a cutting board and cut the tubes with a knife. Then cut into pieces with an approximate size of 6 by 6 centimeters, you can less or a little more by 1 - 1.5 centimeters. Place the pieces in a deep pot of water so that it covers the lungs.
Turn on the stove to a strong level, place a saucepan on it and let the water boil. When it boils, gray, dirty foam will rise to the surface, remove the pan from the stove and pour out the water. Rinse your lungs under running water and place in a clean, washed saucepan. Fill the pot with light water again and place it on the stove, turned on at a strong level, the second time there will be no strong foam, if a small deposit appears, remove the light foam with a slotted spoon. Cook the lungs for 2 hours until cooked through. In the meantime, they are boiling, peel the onions and carrots with a knife from the peel, rinse under running water to remove dirt, cut into small pieces with an approximate diameter of 1.5 - 1.5 centimeters and place on a plate.
Step 2: prepare the pancake dough
While the lungs are cooking, cook the dough and toast the pancakes. Beat the eggshells into a deep bowl, add sugar and salt. Beat the ingredients with a mixer until fluffy yellow foam.
Then add half of the desired amount of flour and beat the ingredients with a mixer until smooth. This will make a very thin dough.
Then add half a teaspoon of baking soda.
And beat the ingredients for another 3 to 4 minutes.
Now add kefir and beat the mixture for another 2 - 3 minutes.
Add about 150-200 milliliters of vegetable oil into the dough and beat the mass again with a mixer for 1 to 2 minutes.
Add the last part of the flour and beat the dough until smooth for 3 to 5 minutes.
You should have a medium-thick dough that resembles thick sour cream in consistency.
Step 3: fry the pancakes
Turn the stove on to a high level, place it in the pan and heat it very hot. There is no need to pour oil into the pan, since you poured it into the dough, it will be enough if you take a small piece of bandage, fold it in 3 - 4 layers, dip it in vegetable oil, squeeze and quickly wipe the pan with this bandage. A very light and thin layer of fat should remain on its surface. Then take a ladle, pour the batter into it and pour it into the pan, tilting it towards you.
Then, in a circular motion, unfold the pan so that the dough spreads evenly throughout the pan.
There should be an even thin layer of dough on the surface of the pan.
Fry it on one side for 2 to 3 seconds. Pry off with a kitchen spatula and turn the pancake over to the other side with one light movement of your hand. Fry it on the other side for 1 to 3 seconds.
Place the finished pancakes on a plate.
Step 4: prepare minced meat from the lung
Throw the boiled lungs into a colander, let the broth drain and cool. Then place on a cutting board, cut with a knife into small pieces with a diameter of 2 by 2 centimeters and transfer to a deep bowl. Put a frying pan on the stove, which is turned on on a high level, pour vegetable oil into it, put onions and carrots in it, simmer them until half cooked for 10 - 12 minutes and add chopped lungs to them.
Boiled lungs will give a small amount of broth, simmer carrots and onions in it until fully cooked for 10 - 12 minutes, periodically turning them over with a wooden spatula to avoid burning. Then cover the pan with a lid and simmer the ingredients for another 5-7 minutes.
Grind the fried foods hot through a medium-holed meat grinder, helping yourself to transfer them to the neck of the meat grinder with a tablespoon. Season the minced meat to taste with salt, pepper and place in a deep bowl.
Step 5: roll up the pancakes
Take a pancake, put on one of its ends the amount of minced meat you need, about 2 tablespoons can be.
Cover the minced meat with 1 side of the pancake and wrap the pancake on both sides in the form of an envelope.
Then, with light pushing movements of your fingers, roll the pancake into a roll, away from you. Place the finished pancakes on a plate.
Step 6: fry the pancakes
Turn on the stove on a strong level, place a frying pan on it, pour vegetable oil on the bottom of the pan and heat it. Place rolled pancakes in hot oil.
Fry the pancakes on all sides until golden brown. Place the prepared pancakes on a plate and taste ahead!
Step 7: serve the pancakes lightly
Pancakes with light are served hot laid on a large flat dish or in portions on separate plates. These pancakes can be served with sour cream and cream, sprinkled with herbs on top. Sauces such as pumpkin, cranberry, sour cream, plum and many others are also suitable for light pancakes. It is pleasant to savor pancakes with light under white dry wine or juice of any kind. Delicious and economical!
Bon Appetit!
- Minced meat for these types of pancakes can be made different, for example, combined with meat and light, with stewed vegetables and herbs, with pure meat, from mushrooms, and from whatever your heart desires.
- Carrots and onions can be cooked together with the lungs, then chopped into pieces, fry all the ingredients together in a pan and then grind through a meat grinder.
- In the minced meat from the lungs, you can add any spices you like for meat dishes, such as coriander, cardamom, ginger, ground bay leaf, cloves, star anise and many others.
Step 1: cook the lungs.
Rinse the beef lungs under running water, place on a cutting board and cut the tubes with a knife. Then cut into pieces with an approximate size of 6 by 6 centimeters, you can less or a little more 1 - 1.5 centimeters... Place the pieces in a deep pot of water so that it covers the lungs.
Turn on the stove to a strong level, place a saucepan on it and let the water boil. When it boils, gray, dirty foam will rise to the surface, remove the pan from the stove and pour out the water. Rinse your lungs under running water and place in a clean, washed saucepan. Fill the pot with light water again and place it on the stove, turned on at a strong level, the second time there will be no strong foam, if a small deposit appears, remove the light foam with a slotted spoon. Boil your lungs 2 hours until complete readiness. In the meantime, they are boiling, peel the onions and carrots with a knife from the peel, rinse under running water to remove dirt, cut into small pieces with an approximate diameter of 1.5 - 1.5 centimeters and place on a plate. Step 2: prepare the pancake dough.
While the lungs are cooking, cook the dough and toast the pancakes. Beat the eggshells into a deep bowl, add sugar and salt. Beat the ingredients with a mixer until fluffy yellow foam. 
Then add half of the desired amount of flour and beat the ingredients with a mixer until smooth. This will make a very thin dough. Then add half a teaspoon of baking soda. 
And beat the ingredients some more 3-4 minutes.
Now add kefir and beat the mass more 2 - 3 minutes.
Insert into the dough about 150 - 200 milliliters vegetable oil and re-beat the mass with a mixer 1 - 2 minutes.
Add the last part of the flour and beat the dough until smooth for 3-5 minutes.
You should have a medium-thick dough that resembles thick sour cream in consistency. Step 3: fry the pancakes.
Turn the stove on to a high level, place it in the pan and heat it very hot. There is no need to pour oil into the pan, since you poured it into the dough, it will be enough if you take a small piece of bandage, fold it in 3 - 4 layers, dip it in vegetable oil, squeeze and quickly wipe the pan with this bandage. A very light and thin layer of fat should remain on its surface. Then take a ladle, pour the batter into it and pour it into the pan, tilting it towards you. 
Then, in a circular motion, unfold the pan so that the dough spreads evenly throughout the pan. 
There should be an even thin layer of dough on the surface of the pan. 
Fry it on one side for 2 - 3 seconds. Pry off with a kitchen spatula and turn the pancake over to the other side with one light movement of your hand. Fry it on the other side for 1 - 3 seconds.
Place the finished pancakes on a plate. Step 4: prepare the minced meat from the lung.
Throw the boiled lungs into a colander, let the broth drain and cool. Then place on a cutting board, cut with a knife into small pieces with a diameter 2 by 2 centimeters and transfer to a deep bowl. Put a frying pan on the stove, which is turned on on a strong level, pour vegetable oil into it, put onions and carrots in it, simmer them until semi-cooked 10 - 12 minutes and add chopped lungs to them. 
Boiled lungs will give a small amount of broth, simmer carrots and onions in it until fully cooked 10 - 12 minutes periodically turning them over with a wooden spatula to avoid burning. Then cover the pan with a lid and simmer the ingredients for more 5-7 minutes.
Grind the fried foods hot through a medium-holed meat grinder, helping yourself to transfer them to the neck of the meat grinder with a tablespoon. Season the minced meat to taste with salt, pepper and place in a deep bowl. Step 5: roll up the pancakes.
Take a pancake, put on one of its ends the amount of minced meat you need, about 2 tablespoons can be. Cover the minced meat with 1 side of the pancake and wrap the pancake on both sides in the form of an envelope. Then, with light pushing movements of your fingers, roll the pancake into a roll, away from you. Place the finished pancakes on a plate. Step 6: fry the pancakes.
Turn on the stove on a strong level, place a frying pan on it, pour vegetable oil on the bottom of the pan and heat it. Place rolled pancakes in hot oil. Fry the pancakes on all sides until golden brown. Place the prepared pancakes on a plate and taste ahead! Step 7: Serve the pancakes lightly.
Pancakes with light are served hot laid on a large flat dish or in portions on separate plates. These pancakes can be served with sour cream and cream, sprinkled with herbs on top. Sauces such as pumpkin, cranberry, sour cream, plum and many others are also suitable for light pancakes. It is pleasant to savor pancakes with light under white dry wine or juice of any kind. Delicious and economical! Bon Appetit! - - Minced meat for these types of pancakes can be made different, for example, combined with meat and light, with stewed vegetables and herbs, with pure meat, from mushrooms, and from whatever your heart desires.
- - Carrots and onions can be cooked together with the lungs, then chopped into pieces, fry all the ingredients together in a pan and then grind through a meat grinder.
- - In the minced meat from the lungs, you can add any spices you like for meat dishes, such as coriander, cardamom, ginger, ground bay leaf, cloves, star anise and many others.
A universal dish is pancakes, loved by many. I love that it is really versatile. You can wrap in pancakes: caviar, meat, mushrooms, fish, berries, cottage cheese. If we take pork light for the filling, then we will get a generally budget option for a delicious, hearty breakfast or dinner.
Products
Ground meat:
1) pork lung - 750 g;
2) onions - 2-3 pcs.;
3) salt - to taste;
4) ground black pepper - to taste;
5) vegetable oil - to taste (for frying).
Dough:
1) milk - 500 ml;
2) egg - 1 pc .;
3) wheat flour of the highest grade - 2 glasses;
4) baking powder - ½ tsp;
5) sugar - 1 tbsp. l .;
6) salt - a pinch.
Time: preparation - 3 hours, preparation - 1 hour.
Servings - 17
Recipe
1. I take fresh pork lung. I definitely put it in cold water for an hour, change it to clean water several times.
2. Then I put it in a high saucepan, fill it with water. The water fills the pot by 2/3, since a lot of foam is formed during cooking, and the lung rises to the surface. Collect and discard the resulting foam. When there is water, I throw an onion cut into two halves into it. The by-product is cooked for about 2 hours over low heat. While cooking the lung in a saucepan, I turn it over several times.
3. I try the readiness with a knife. If, after a puncture with a knife, the liquid flows out not bloody, but light, then the lung is ready. I put the finished product on a plate, wait until it cools. Then I twist it through a meat grinder onto a fine mesh.
4. The pancake dough can be kneaded either in water or in water with milk, but the most delicious pancakes will be obtained if the dough is kneaded with whole milk. Beat the egg, sugar and table salt with a whisk, add warm milk. I mix all this, and then add wheat flour mixed with baking powder. Before this, as for any baking, I sift the flour through a sieve to enrich it with oxygen. Now I put the dough to "rest" for 15 minutes. Then I pour 1 tablespoon of unrefined sunflower oil into the dough.
6. Fry pancakes on both sides. It takes a couple of minutes to fry one pancake.
7. I put a lot of onion in the minced meat after frying it in vegetable oil.
8. When the onion is browned, put the chopped pork lung into it.
9. Stir light with onion, then add salt and pepper to taste, fry everything together. If necessary, I add more vegetable oil.
10. Then I carcass covered for 7-10 minutes.
11. Pork lung filling for pancakes is ready. The filling is juicy, soft and airy.
12. Wrap the pancakes.
13. In the center of each pancake I put 1 tablespoon (with a slide) of the filling.
14. Then I wrap the pancakes in an envelope.
15. I got 17 pancakes.
Pancakes stuffed with pork lung with onions are delicious. Store them in the refrigerator. Then you can reheat in a frying pan under the lid, frying on both sides in butter (vegetable) oil.
Rinse the beef lungs under running water, place on a cutting board and cut the tubes with a knife. Then cut into pieces with an approximate size of 6 by 6 centimeters, you can less or a little more by 1 - 1.5 centimeters. Place the pieces in a deep pot of water so that it covers the lungs.
Turn on the stove to a strong level, place a saucepan on it and let the water boil. When it boils, gray, dirty foam will rise to the surface, remove the pan from the stove and pour out the water. Rinse your lungs under running water and place in a clean, washed saucepan. Fill the pot with light water again and place it on the stove, turned on at a strong level, the second time there will be no strong foam, if a small deposit appears, remove the light foam with a slotted spoon. Cook the lungs for 2 hours until cooked through. In the meantime, they are boiling, peel the onions and carrots with a knife from the peel, rinse under running water to remove dirt, cut into small pieces with an approximate diameter of 1.5 - 1.5 centimeters and place on a plate.
While the lungs are cooking, cook the dough and toast the pancakes. Beat the eggshells into a deep bowl, add sugar and salt. Beat the ingredients with a mixer until fluffy yellow foam.
Then add half of the desired amount of flour and beat the ingredients with a mixer until smooth. This will make a very thin dough.
Then add half a teaspoon of baking soda.
And beat the ingredients for another 3 to 4 minutes.
Now add kefir and beat the mixture for another 2 - 3 minutes.
Add about 150-200 milliliters of vegetable oil into the dough and beat the mass again with a mixer for 1 to 2 minutes.
Add the last part of the flour and beat the dough until smooth for 3 to 5 minutes.
You should have a medium-thick dough that resembles thick sour cream in consistency.
Turn the stove on to a high level, place it in the pan and heat it very hot. There is no need to pour oil into the pan, since you poured it into the dough, it will be enough if you take a small piece of bandage, fold it in 3 - 4 layers, dip it in vegetable oil, squeeze and quickly wipe the pan with this bandage. A very light and thin layer of fat should remain on its surface. Then take a ladle, pour the batter into it and pour it into the pan, tilting it towards you.
Then, in a circular motion, unfold the pan so that the dough spreads evenly throughout the pan.
There should be an even thin layer of dough on the surface of the pan.
Fry it on one side for 2 to 3 seconds. Pry off with a kitchen spatula and turn the pancake over to the other side with one light movement of your hand. Fry it on the other side for 1 to 3 seconds.
Place the finished pancakes on a plate.
Throw the boiled lungs into a colander, let the broth drain and cool. Then place on a cutting board, cut with a knife into small pieces with a diameter of 2 by 2 centimeters and transfer to a deep bowl. Put a frying pan on the stove, which is turned on on a high level, pour vegetable oil into it, put onions and carrots in it, simmer them until half cooked for 10 - 12 minutes and add chopped lungs to them.
Boiled lungs will give a small amount of broth, simmer carrots and onions in it until fully cooked for 10 - 12 minutes, periodically turning them over with a wooden spatula to avoid burning. Then cover the pan with a lid and simmer the ingredients for another 5-7 minutes.
Grind the fried foods hot through a medium-holed meat grinder, helping yourself to transfer them to the neck of the meat grinder with a tablespoon. Season the minced meat to taste with salt, pepper and place in a deep bowl.
Take a pancake, put on one of its ends the amount of minced meat you need, about 2 tablespoons can be.
