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Pancakes with chicken liver
Tender and very healthy creamy filling wrapped in a thin, delicious package - this is how one can describe pancakes with chicken liver. This is quite a versatile dish, as pancakes can be made with milk, whey, or even water. And if you have miscalculated their quantity a bit - no worries, as any leftover blank pancakes will be useful for dessert with jam or honey.
Caloric content: 131 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- milk of any temperature and fat content - 200 ml;
- purified water - 200 ml;
- flour (wheat) - 130 g;
- chicken eggs - 2 pcs;
- odorless vegetable oil - 35 ml;
- white sugar - 10 g;
- chicken liver - 550 g;
- white onion - 100 g;
- juicy carrot - 100 g;
- salt, pepper - to taste.
Preparation
- Prepare the ingredients for making pancakes with chicken liver.
- Before cooking, the liver should be sorted, removing films and other inclusions. Cut it into medium pieces.
- Chop the onion and carrot randomly.
- Send them to a skillet with oil and bring to a slight softening.
- Move the liver here as well. Sauté it with the vegetables for a short time until it changes color. The inside should remain pink; then the dish will turn out juicy and not bitter. This will take 7 minutes.
- At the very end, season the contents of the skillet with salt and pepper.
- Now it is necessary to turn the already edible and tasty composition into a delicate pâté. This can be done with a meat grinder, passing the mixture through the grid 2-3 times, or you can use a simpler method and blend everything in a food processor with blunt blades. In just a minute, the liver will acquire a smooth, silky texture.
- Now you can start on the pancakes. To make the dish richer and more interesting in flavor, it is worth sweetening the pancake batter a bit. The combination of sweet and meaty gives a good effect. For this, beat the eggs with sugar in a bowl until dissolved.
- In this same bowl, add a little milk and a handful of sifted flour. Whisk everything until a very thick homogeneous mixture is obtained without a single dry lump.
- Dilute the mass again with a small amount of milk.
- Add the oil.
- Add the remaining flour, mix until homogeneous, and then dilute the thick mixture with the remaining milk and the total volume of water.
- As a result, you will get a liquid pancake batter. The pancakes made from it turn out very thin, with crispy edges all around.
- Heat the skillet over medium heat. If it has a non-stick coating, no additional greasing is required. Pour a portion of the batter into the center and quickly spread it around the entire perimeter of the skillet in circular motions.
- As soon as the edges of the pancake are browned, go around the circle with a silicone spatula, lifting the pancake from one side and quickly flipping it over to the other side. Fry the second side for less time than the first.
- As a result, you will get a whole mountain of the thinnest pancakes.
- Now you can start packing the filling. Place 1.5 tablespoons of pâté on the edge of the pancake.
- Fold the edges inward and begin to roll it into an envelope.
- Pancakes with chicken liver are ready. Place the prepared pieces in a container or another dish.
Before consumption, it is recommended to fry the pancakes and serve with sour cream. A few pieces can be frozen and used later, reheating under a lid in the skillet. Empty pancakes without filling will be useful for a sweet table; give it a try. Enjoy your meal!
