Liver pancakes made from beef liver
Origin of the recipe
This recipe is a great choice for those looking to add healthy and filling dishes to their diet. These beef liver pancakes have a unique flavor and texture. 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
-
Beef liver
-
Eggs
-
Milk
-
Flour
-
Starch
-
Olive oil
-
Salt
-
Ground black pepper
Kitchen utensils
- shoulder blade
- Blender
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe:
Step 1:
Place the liver, cut into large pieces, into a blender bowl.
Step 2:
Grind it with a blender until smooth.
Step 3:
Add eggs, milk, salt and pepper to the bowl.
Step 4:
Beat all ingredients until smooth.
Step 5:
Add sifted flour and starch.
Step 6:
Mix well again. The dough should be liquid and smooth.
Step 7:
Heat a frying pan and grease it with vegetable oil.
Step 8:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 9:
Fry the pancake over medium heat until golden brown on one side.
Step 10:
Carefully flip the pancake with a spatula and fry the other side.
Step 11:
Place the finished pancake on a plate. Repeat steps 8–11 until all the batter is used up.
Step 12:
Serve the liver pancakes hot with sour cream or yogurt sauce with cucumber and herbs.
Cooking tips
Choose fresh, high-quality liver. Beef liver should be a bright burgundy color, free of any off-flavor, and have a smooth surface. Pancakes made with frozen liver will be tougher and have a slightly bitter taste.
Be sure to remove the membrane and ducts. Before chopping, thoroughly clean the liver of any tough membrane and large ducts—this is the key to a tender and smooth pancake texture.
Don't overdo it with flour. Flour is only needed for binding, not for thickness. Add it gradually—too much will make the pancakes dense and rubbery.
Use a blender for the perfect dough. Only a blender (or a powerful food processor) will help you achieve a completely smooth, lump-free, and string-free dough, which is especially important for liver dough.
Cook over medium heat. Too high a heat will quickly dry out the pancakes on the outside while leaving them raw on the inside. Medium or slightly below medium is ideal.
Don't flip too soon. Wait until the edges begin to darken and pull away from the pan, and the surface begins to dry slightly. Only then carefully lift with a spatula and flip.
Serve immediately or store properly. Liver pancakes are best served warm. If you have any leftovers, refrigerate them for up to 24 hours and reheat them in a frying pan or oven to keep them moist.
