Tender liver pancakes
5 servings
40 minutes
Tender liver pancakes are a classic dish of European cuisine that embodies the harmony of simplicity and flavor. The history of this recipe traces back to traditional methods of preparing liver, where homemakers aimed to make it more tender and appetizing. The combination of fresh liver, onions, and carrots gives the pancakes a rich, slightly sweet taste with a soft texture. Sour cream adds lightness to them, while a light golden crust when frying makes them particularly appetizing. They are perfect for lunch or dinner and can also be an exquisite addition to a festive table. They can be served with sauce or fresh vegetables to highlight their delicate flavor. These pancakes are an ideal option for those looking to discover a new way to prepare liver and enjoy its amazing flavor nuances.
1
Clean the liver and pass it through a meat grinder with one small onion.
- Liver: 500 g
- Onion: 1 piece
2
Grate 1 large carrot on a fine grater.
- Carrot: 1 piece
3
In a bowl, mix the egg with sour cream. Add flour, salt, minced meat, carrot, and baking soda. Mix well.
- Chicken egg: 1 piece
- Sour cream: 1 tablespoon
- Wheat flour: 3 tablespoons
- Salt: 0.5 teaspoon
- Liver: 500 g
- Carrot: 1 piece
- Soda: pinch
4
Spoon the minced meat onto a preheated, oiled frying pan in the shape of pancakes. Cook on medium heat. Cook one side without a lid until a golden crust forms on the edges, then flip and cover with a lid, and continue cooking until done.