For the pancakes:
2 eggs3 breakfast cups milk
2 breakfast cups flour
½ tablespoon salt
½ tablespoon sugar
½ tablespoon butter
For the filling:
1 ¼ lb lights1 ¼ lb calves or pigs liver
1 medium sized carrot
2 medium sized onions
3 bay leaves
6-8 peppercorns
1 root parsley
2-3 eggs
salt and ground pepper to taste
To prepare dough for pancakes:
beat up egg yolks with salt, sugar and melted butter. Then add warm milk, stirring all the time, and gradually, making sure there are no lumps, mix in flour. Now add beaten white of egg, and the pancake mixture is ready. Fry pancakes on both sides in boiling fat.
To prepare filling:
boil lights and liver for 15-20 minutes, first scalding liver with bay leaves, peppercorns, carrot, parsley root, one onion, and salt. Drain and remove parsley root, peppercorns and bay leaves.
Mince lights and liver and fry the other onion, finely chopped. Mix onion and mince, add finely chopped hard-boiled eggs and mix thoroughly.
Lay the pancakes in a saucepan of suitable size, on each one spreading a layer of the prepared mince (after it has cooled). Bake in a slow oven for one hour.
Serve with sour cream.