|2.||Petiole celery Filling||1 the stalk|
|3.||Peppercorns Filling||5 PC.|
|4.||Bay leaf Filling||3 PC.|
|5.||Bulb onions Filling||1/2 PC.|
|6.||Carrot Filling||1 PC.|
|7.||Beef heart Filling||500 Column|
|8.||Salt Dough||1 pinch|
|9.||Vegetable oil Dough||2 art. l|
|10.||Baking powder Dough||2/3 Tsp|
|11.||Sugar Dough||0.5 art. l|
|12.||Chicken egg Dough||2 PC.|
|13.||Milk Dough||500 Ml|
|14.||Boiling water Dough||500 Ml|
|15.||Flour Dough||2.5 Art.|
Put the heart, celery, carrots, onions, bay leaves and peppercorns in a saucepan. Pour in water and cook after boiling for 1.5 hours. Cool the heart without removing from the broth.
In a blender, beat the heart, carrots and onions. Salt to taste if the filling is dry, add a little broth in which the heart was cooked. If there is no blender, you can skip everything through a meat grinder.
For pancakes, mix milk with boiling water with a whisk.
Beat eggs, add sugar and salt, beat well with a whisk.
Sift the flour with baking powder and mix, leave for 10 minutes, then pour in the vegetable oil and mix again.
Bake the pancakes. The dough should be evenly distributed over a hot pan, fry on one side until brown, then turn to the second and fry in the same way.
Put a little stuffing on the center of each pancake and roll up the edges with a roll.
Serve the finished pancakes with sour cream or other sauce.
Pancakes stuffed from the heart are very aromatic, tender, hearty and tasty. The main cooking time is filling, since you need to cook the heart for more than an hour, you can cook pancakes according to your favorite recipe. Such a filling is perfect not only for pancakes, but also for pies or dumplings. Such pancakes are great for breakfast.