Pancakes with chicken liver
Origin of the recipe
This recipe is a great choice for those looking to add healthy and filling dishes to their diet. Chicken liver pancakes have a unique flavor and texture—they're thin, elastic, and don't tear when rolled. This simple recipe is based on a combination of liver, eggs, and flour, making them accessible to everyone.
What do you need for cooking?
Ingredients
For the test:
-
Eggs
-
Flour
-
Milk and water
-
Baking powder
-
Salt
-
Sugar
-
Vegetable oil
For the filling:
-
Chicken liver
-
Onion
-
Carrot
-
Eggs
-
Salt
-
Spices
-
Vegetable oil
Kitchen utensils
- Knife
- Board
- Whisk
- shoulder blade
- deep bowl
- Meat grinder
- Frying pan with non-stick coating
Step-by-step recipe:
Step 1:
Dice the onion and slice the carrots. Lightly fry in vegetable oil, stirring.
Step 2:
Add the liver and stir. Cover and simmer for about 10 minutes.
Step 3:
Add salt, dried garlic, and ground pepper. Cover and simmer for another 15 minutes.
Step 4:
Remove the liver from the heat and leave to cool.
Step 5:
In a large bowl, beat the eggs and add salt and sugar.
Step 6:
Whisk all ingredients until smooth.
Step 7:
Add half of the warm water and milk and mix well.
Step 8:
Add sifted flour to the bowl with liquid.
Step 9:
Stir the dough until smooth.
Step 10:
Add baking powder and the remaining water and milk. Mix the dough thoroughly again.
Step 11:
Add vegetable oil and stir.
Step 12:
Cover the bowl with a plate or cling film and let the dough rest for 15 minutes.
Step 13:
Heat a frying pan and grease it with vegetable oil.
Step 14:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 15:
Fry the pancake over medium heat until golden brown on one side.
Step 16:
Carefully flip the pancake with a spatula and fry the other side.
Step 17:
Place the finished pancake on a plate. Repeat steps 13-17 until the batter is used up.
Step 18:
Mince the liver, onion, carrots, and hard-boiled eggs. Mix thoroughly.
Step 19:
Place the liver filling on each pancake and roll it into an envelope.
Step 20:
If desired, fry the filled pancakes in vegetable oil on both sides.
Step 21:
Serve pancakes with liver and sour cream!
Cooking tips
Use the right spatula. Choose a thin, flexible spatula with rounded edges. It will easily slide under the pancake without damaging it.
Flip confidently. When the pancake is done, quickly and firmly lift it with a spatula and carefully flip it. Don't be afraid—with practice, this will become effortless.
Keep cooked pancakes warm. Stack the finished pancakes on a plate and cover with a napkin or lid to keep them warm and soft.
Don't forget to rest the batter. Let it rest for at least 15-20 minutes before frying. This will allow the flour to fully absorb the liquid, resulting in more elastic pancakes that won't tear.
Use fresh ingredients. This especially applies to eggs and milk—they need to be fresh to ensure the dough turns out fluffy.
Don't overdo it with the flour. If you add too much flour, the pancakes will be heavy and dense. It's better to start with a smaller amount and add flour gradually until you reach the desired consistency.
