Bakery products

Pancakes with liver


Ingredients for Cooking Pancakes with Liver

For pancakes:

  1. Chicken egg 2 pieces
  2. Pasteurized whole milk 2 cups
  3. Vegetable oil 4 tablespoons per dough and 2 tablespoons to grease the pan
  4. Sugar 1 tablespoon
  5. 1/2 teaspoon salt
  6. Wheat flour (sifted) 250 grams

For filling:

  1. Chicken liver 500 grams
  2. Onion 2 pieces (large)
  3. Ground black pepper to taste
  4. Paprika to taste
  5. Salt to taste
  6. Vegetable oil 2-3 tablespoons or to taste
  • Main ingredientsLiver, Onion, Milk, Flour
  • Portion 7-8
  • World Cuisine

Inventory:

A glass (capacity of 250 milliliters), a teaspoon, a dining boat, a deep bowl - 2 pieces, a mixer, a whisk or a blender, a stove, a kitchen knife - 2 pieces, a cutting board - 2 pieces, paper kitchen towels, a frying pan with a lid - 2 pieces, soup ladle, metal wide spatula, wooden spatula, large flat dishes, portioned plate.

Cooking pancakes with liver:

Step 1: prepare the dough for pancakes.


First of all, beat the eggs with the back of the knife and send the squirrels and yolks to a deep bowl. Pour sugar and salt there, pour in pasteurized whole milk and, using a mixer, a regular whisk or a hand blender with a special nozzle, beat these ingredients to fluff at high speed. Then we reduce the speed of the kitchen appliance to an average level, pour sifted wheat flour into the resulting mass, pour in vegetable oil and mix everything to a homogeneous consistency, as a result, you should get batter without lumps. Move it aside on 10-15 minutes and then go on.

Step 2: fry the pancakes.


We wrap a thick, dense roll from a piece of sterile bandage, dip its tip in a small amount of vegetable oil and grease the bottom of the pan with grease. Then we put this dishes on medium heat and give it the opportunity to heat up to 100-110 degrees Celsius. After this, we collect an incomplete soup ladle of the infused dough and pour it onto the bottom of a well-heated pan.

Lift it slightly and turn it around with a circular motion of the hand, trying to make the semi-finished flour spread around the perimeter with an even uniform layer a couple of millimeters thick. Then again we put the dishes on the stove and fry the pancake on both sides, each approximately 20-35 seconds or until browned.

When the round dish is ready, pry it with a kitchen spatula, move it to a large flat dish and in the same way we make the remaining pancakes until the dough is finished, it should turn out approximately 13-15 pieces, although everything is relative and depends on the diameter of the pan.

Step 3: prepare the liver.


Pancakes are ready, we begin to do stuffing! We drop fresh chicken liver into a deep bowl and rinse thoroughly under trickles of cold running water from blood clots. Then gently dip it with paper kitchen towels, put it on a cutting board and look through so that there is no gall bladder on each piece, it contains a bitter liquid that can give an unpleasant aftertaste to the finished dish. Although the bubble is very small, but it is difficult not to notice, it has an oblong or rounded shape and a greenish tint. If such bags were found on the chicken liver, carefully cut them with a knife, trying not to damage the integrity, so that the liquid does not leak. Grind the prepared offal in small pieces of arbitrary shape, transfer to a clean bowl and proceed to the next step.

Step 4: prepare the onions.


Using a clean knife, peel the onion, rinse it, dry it with paper towels, put on a cutting board and chop it with medium cubes, straws, half rings, rings, or as you like, but it is desirable that the thickness of the cut does not exceed one centimeter.

Step 5: prepare the filling.


Now put on a medium heat a deep frying pan and pour a little vegetable oil into it, two or three tablespoons will be enough. After a few minutes, when the fat warms up well, throw the chopped onion into it and fry until light golden hue, for about 5-6 minutes, periodically loosening with a wooden kitchen spatula.

As soon as the vegetable is lightly browned, add chicken liver to it, to taste salt, black pepper, paprika and simmer everything together for about 15-17 minutes until offal is fully cooked.

At this stage, the main thing is not to overdry the liver, so it is better every 5 minutes chop it with a spatula so that the juice comes out. If in the cut she changed the shade from pink to gray and the slices are covered with a delicate brown crust - the filling is ready!

Step 6: bring the dish to full readiness.


Then everything is simple, we distribute the pancakes on the countertop, put about 2 tablespoons of the stewed liver in the center of each, and take turns to roll the round rounds in the form of envelopes or rolls.

After that, proceeding from our preferences, either fry the resulting yummy in butter or vegetable oil from all sides to a golden crust, or serve immediately to the table, the latter option is more successful, because it is not so greasy.

Step 7: serve pancakes with liver.


Pancakes with liver after cooking are distributed in portions on plates at the rate of 2-3 for each and served warm as a full-fledged second course for breakfast, lunch or dinner.

As an addition to this old Russian culinary masterpiece, you can offer sour cream, homemade cream, sauces based on mayonnaise, tomatoes, various vegetables, as well as a good refreshing option - salads, marinades and pickles. Cook with love and enjoy delicious, wholesome home-cooked food!
Enjoy your meal!

Recipe Tips:

- sometimes onions are stewed with carrots chopped on a medium or small grater and only then the liver is added to them;

- if the pancake dough breaks during frying, do not panic! Just add another chicken egg or a couple of tablespoons of wheat flour;

- before cooking any flour products, be sure to sift the wheat flour, due to this process, it becomes more friable, dry, and also gets rid of any kind of litter;

- if the vegetable oil in the dough is replaced with melted butter, the dish will turn out to be more tender;

- very often, the liver stewed with onions is cooled and ground in a meat grinder, and then used as a filling.