PANCAKES chicken hearts


0.5 liters of milk
200 ml. boiled lukewarm water
3 eggs
0.5 tsp. Sugar
1 tsp. Salt
2-3 tbsp. tablespoons vegetable oil
1 cup flour (cup = 250 ml.)
500-600 gr. chicken or turkey hearts
1 bay leaf
salt, ground pepper to taste

Cooking method:  

Mix eggs with salt, sugar and butter, add the milk, water and sifted flour, well all beat with a mixer to obtain a liquid batter without lumps, put into the refrigerator for 1 hour (can be on all night).
Prepared hearts lightly fry in a little oil, add a little water and a bay leaf, put on low heat, covered 1-1.5 hours until tender.
Ready hearts mince, add salt and pepper to taste, add richness to the broth in which the hearts were extinguished (add stirring until the filling is sufficiently juicy).
Beat the dough again, fry the pancakes (fry until golden brown on one side only, the other quite a bit).
Stuffing wrapped in pancakes (to put it on the toasted side), 1 pancake 1 tablespoon.

You can leave a response, or trackback from your own site.

Leave a Reply