Brain Pancakes
6 servings
20 minutes
Brain pancakes are an exotic and refined dish of Russian cuisine, rooted in traditional culinary techniques for preparing offal. This treat has a rich, delicate flavor with a pleasant creamy texture, highlighted by the aroma of parmesan, gruyere, and fresh orange zest. The light spiciness of scallions complements the dish's richness, while the golden crust formed during frying in lard gives the pancakes a crispy appeal. These pancakes can be served as a standalone dish complemented with fresh herbs and sour cream or used as an original appetizer for festive tables. Their rich taste and interesting composition make this dish a find for gourmets and lovers of gastronomic experiments.
1
In a bowl, beat the eggs with both cheeses, chopped onion, and zest. Add salt and pepper.
- Chicken egg: 3 pieces
- Grated Gruyere cheese: 25 g
- Grated Parmesan cheese: 10 g
- Chives: 10 g
- Orange zest: 15 g
- Salt: 0.5 teaspoon
2
Pre-cooked brains can be simmered in boiling water for three to five minutes or boiled in vegetable broth, similar to that used for pork shanks. Cut into 1 cm cubes and mix with starch. Transfer to the egg-cheese mixture and stir.
- Sheep brains: 250 g
- Cornstarch: 1 tablespoon
3
Melt lard (or fat) in a thick cast-iron skillet over medium heat. Use a tablespoon to drop the batter onto the hot skillet and fry the pancakes for three minutes on each side until golden brown.
- Lard: 200 g