Pancakes with chicken liver and mushrooms
8 servings
30 minutes
Pancakes with chicken liver and mushrooms are a true masterpiece of Russian cuisine, combining the tenderness of the dough with the rich flavor of the savory filling. This recipe has roots in traditional home dishes where the combination of offal and mushrooms has always been valued for its rich taste and nutritional value. Buckwheat flour adds a unique texture and a light nutty note to the pancakes, while fried onions enhance the aroma of the filling. Pancakes shaped like elegant pouches can be served as an appetizer at festive tables or as a hearty lunch. They pair well with sour cream or a light creamy sauce, highlighting their softness and depth of flavor. Each bite evokes the coziness and warmth of home cooking, reminding us of Russia's traditions and culinary heritage.
1
Knead the dough for pancakes.
- Wheat flour: 1 glass
- Buckwheat flour: 1 glass
- Milk: 4 glasss
- Sugar: 1 tablespoon
- Chicken egg: 3 pieces
- Slaked soda: 0.5 teaspoon
- Salt: to taste
2
Fry thin pancakes of small diameter.
- Vegetable oil: 5 tablespoon
3
Prepare the filling: fry chicken liver, season with salt and pepper, chop into small pieces; mix with boiled mushrooms and fried onions.
- Chicken liver: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Fresh mushrooms: 150 g
- Onion: 1 head
4
Place the filling in the center of each pancake, neatly fold the ends like a pouch, and secure with a toothpick.
- Vegetable oil: 5 tablespoon