Pancakes with liver
6 servings
90 minutes
Liver pancakes are an original dish of Russian cuisine that combines the tenderness of thin pancakes with the rich flavor of chicken liver. Historically, liver fillings were widely used in Russian cooking as liver was valued for its nutrition and rich taste. In this recipe, the filling is prepared with onions, carrots, and herbs, making it aromatic and tender. The pancakes are carefully folded into envelopes and fried until golden brown, giving them an appetizing texture. They are served with sour cream, which adds softness and completeness to the flavor. This is a wonderful dish for a family dinner or festive table that can impress guests with its simplicity and sophistication.
1
Prepare all the ingredients.
2
Knead the pancake dough. In a bowl, beat the eggs with sugar.
- Chicken egg: 4 pieces
- Sugar: 1 tablespoon
3
Sift flour into the bowl with eggs, add a pinch of salt, and mix well.
- Wheat flour: 400 g
- Salt: to taste
4
Gradually, while mixing the dough, pour in the milk. When the dough becomes homogeneous and quite liquid, put it in the refrigerator for 20 minutes. After that, add 40 ml of oil and mix again.
- Milk: 1 l
- Vegetable oil: 60 ml
5
Preheat the pancake pan well, grease it with vegetable oil, pour a ladle of pancake batter onto it, and spread it over the entire surface of the pan.
- Vegetable oil: 60 ml
6
Fry the pancake on one side for 2 minutes, then flip and fry for another 1-2 minutes. Use the remaining batter in the same way. Stack the pancakes, greasing them with butter.
- Vegetable oil: 60 ml
7
Clean the liver from ducts and blood clots. Cut the liver into small pieces.
- Chicken liver: 700 g
8
Chop the onion finely. Grate the carrot on a coarse grater. Chop the parsley finely.
- Onion: 2 heads
- Carrot: 2 pieces
- Parsley: to taste
9
Fry the carrots and onions in vegetable oil until soft.
- Vegetable oil: 60 ml
10
Add the liver and fry, stirring, for another 7 minutes. It should be fully cooked but not rubbery. At the end, add salt, pepper, parsley and stir for another minute while keeping the liver on the heat.
- Chicken liver: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
11
Grind the liver through a meat grinder.
12
Place 1 tablespoon of filling on each pancake. Fold each pancake like an envelope.
13
Fry the pancakes in vegetable oil on both sides until golden brown.
- Vegetable oil: 60 ml
14
Serve with sour cream.
- Sour cream: to taste
