Pancakes with Hearts

Ingredients

for the pancakes:

Milk 500 ml

Water 200 ml

Eggs 3

Sugar 0.5 tsp

Salt 1 tsp

Vegetable oil 3 tbsp

Flour 1 cup

For the filling:

Chicken (heart) 500 g

Vegetable oil

Bay leaf 1

Salt to taste

Ground black pepper to taste

Mix the eggs with salt, sugar, and butter. Add the milk, water, and sifted flour. Beat well with a mixer until a smooth, lump-free batter is formed. Refrigerate for 1 hour (or overnight).

Lightly fry the prepared hearts in a small amount of vegetable oil, add a little water and a bay leaf, and simmer over low heat, covered, for 1-1.5 hours until soft.

 Grind the cooked hearts, add salt and pepper to taste, and for juiciness, add the broth in which the hearts were stewed (add, stirring, until the filling is juicy enough).

Whip the dough again and fry the pancakes (fry only one side until golden brown, lightly fry the other).

Wrap the filling in the pancakes (place it on the fried side), using 1 tablespoon per pancake.

Enjoy!