Pancakes with liver
4 servings
40 minutes
Pancakes with liver are a dish of Russian cuisine that combines tender, airy pancakes with a fragrant filling of chicken liver, onions, and rice. This ancient recipe dates back to the traditions of Russian feasts where pancakes served not only as an independent dish but also as a base for various fillings. The liver filling gives the pancakes a rich, slightly sweet taste that harmonizes with the thin dough. Spices like curry and black pepper add spicy notes. These pancakes can be served as a main dish or appetizer; they are perfect for cozy family dinners or festive meals. They are served with sour cream or fresh herbs to highlight the rich flavor and delicate texture of the filling.
1
Separate the egg yolks from the whites. Then, beat the yolks with sugar, add milk, melted butter, and curry to the mixture. While stirring, add the flour.
- Chicken egg: 5 piece
- Sugar: 30 g
- Milk: 650 ml
- Butter: 50 g
- Curry powder: to taste
- Wheat flour: 400 g
2
Whip the egg whites separately and add salt. Gently fold the egg white foam into the batter.
- Chicken egg: 5 piece
- Salt: to taste
3
Bake pancakes on a hot skillet greased with vegetable oil. Fry them only on one side.
- Vegetable oil: 100 ml
4
Wash the chicken liver, dry it, remove the membrane, and then cut it into small pieces.
- Chicken liver: 120 g
5
Clean and finely chop the onion.
- Onion: 1 head
6
Fry the liver with onions in vegetable oil, add boiled rice, season with salt and pepper.
- Chicken liver: 120 g
- Onion: 1 head
- Vegetable oil: 100 ml
- Rice: 50 g
- Salt: to taste
- Ground black pepper: to taste
7
Place the filling on the fried side of the pancakes and fold them into envelopes. Then fry the pancakes in vegetable oil.
- Vegetable oil: 100 ml
