Chicken liver pancakes. Recipe for chicken liver pancakes. Chicken liver pancakes

Pancakes are not difficult. They can be eaten on their own or filled with filling and rolled into rolls, and you can also use them to make

Products

To prepare you will need 1 kg. liver, 3 sifted flour, 250-450 ml. milk, salt.

Carrots, onions, any mushrooms, eggs, and boiled rice are suitable for the filling. All these components are mixed together, or in arbitrary variations, at your own discretion.

Liver preparation

Take fresh liver and soak it for an hour and a half in milk at the rate of 1 liter. milk per 1 kg. liver. If desired, add 1 tsp to milk. salt. Soaking is necessary in order to draw out the bitterness and make the liver soft and tender. If you only have full-fat milk on hand, dilute it with boiled cold water approximately 1/1.

Place the soaked liver in a colander, remove skin, veins and tendons. Cut and grind in a blender or grind through a meat grinder. If you are preparing liver pancakes for a child or an elderly person, then first use a meat grinder and then a blender.

Test preparation

Beat the eggs until foamy and add the chopped liver to the paste. Add salt, pepper if you like spicy dishes, add half a glass of milk and mix thoroughly. Now enter 200 g. sifted flour and knead the dough, it should look like thick sour cream.

Next, adding milk in small portions, dilute the dough to a more liquid state so that it flows in a stream. Liver pancakes can be from 0.3 to 0.8 mm thick; if more, they will be difficult to bake; when turned over, they will break and become intractable for wrapping the filling.

Baking

You should bake liver pancakes in the usual way. Heat a pancake pan, lightly grease it with oil and pour out the pancakes using a large ladle.

The first side is fried until the top of the pancake is completely cooked and there should be no spots of raw dough left on it. Fry the second side for 15-25 seconds until lightly browned.

Grease the removed pancake with melted butter or spread the filling around the entire circumference and wrap it in a roll.

Filling

The vegetables for the filling are fried in butter, all separately. The onion can be chopped finely or into rings. Grate the carrots on a coarse grater or cut into thin strips. Boil eggs and rice. Finely chop the eggs.

Boil the mushrooms, then fry in creamy margarine or butter.

You can use other vegetables if they seem compatible with the liver. Liver pancakes will be very satisfying if you stuff them with meat filling.

What to serve with

You can eat the liver biscuits listed above both cold and hot. can be cut into 2-3 cm cubes and served as a cold appetizer for the holiday table. As a decoration and to add brightness to the dish, finely chop the greens and sprinkle them on the rolls. Place them on fresh or Chinese cabbage leaves, which can also be used as filling components.

They will go perfectly with butter or sour cream. Since this is a salty dish, it would be appropriate to serve them with some kind of sauce, including mayonnaise or ketchup. The most basic version of the sauce is adding garlic to mayonnaise or sour cream.

You can make a layer cake from liver pancakes. To do this, you need to transfer the pancakes among themselves with meat or any other filling, brush the top with an egg, lightly beaten with a fork, sprinkle with grated sharp or salty cheese and bake in the oven for 12-15 minutes.

You can make a pie without baking, if you don’t add any filling, just grease each pancake with mayonnaise seasoned with garlic and stack it on top of each other. Let stand in the refrigerator for about an hour and serve.

A wonderful holiday appetizer - hearty, flavorful liver pancakes with fillings for every taste!

Even children who have a cool attitude towards this popular and very healthy offal will happily eat delicious pancakes with liver supplement. To prepare pancakes, it is better to use poultry liver: it is more tender and does not contain films or rough bile ducts.

The more thoroughly the liver is chopped, the thinner the finished pancakes will be. Adding onions will brighten the taste of baked goods. With or without sour cream, it is good in any form: it will help you both at home and on the road.

From rosy liver pancakes, sandwiching them with hot sauce, you can form an original one.

150 g liver
1 chicken egg
250 ml milk
4 tbsp. l. flour
3 tbsp. l. vegetable oil
1/3 tsp. salt
1/3 tsp. soda
spices

For liver pancakes, it is best to use chicken or turkey liver. It is more tender than beef or pork, and there are no hard ducts in it. Rinse the liver with cold water and trim off any excess.

It is best to grind the liver using a food processor or meat grinder. Pass the offal through a meat grinder twice, installing a fine grid. If you grind the liver in a food processor, place it in a bowl and beat in the chicken egg.

Start grinding while pouring in milk at room temperature.

Pour wheat flour into the pancake dough, continue stirring, add more salt, soda, spices and vegetable oil. The dough for liver pancakes is ready.

Heat a frying pan for frying pancakes, pour a little vegetable oil. Then pour a small amount of pancake batter and spread it over the entire surface of the pan. Fry the liver pancake over low heat for 4-5 minutes.

Using a spatula, carefully lift the liver pancake and turn it over to the other side. Fry for another 3-4 minutes.

Place the finished pancakes on a plate and serve warm. They go well with sour cream or mayonnaise.

Recipe 2: Liver spring rolls

An unusual snack can be prepared from very simple ingredients. Filled liver tubes are very tasty, bright, easy to prepare and quite inexpensive. They can be served for dinner and on the holiday table. Liver pancakes are inexpensive. This batch makes a lot of pancakes.

Pork liver 500 g
Vegetable oil for frying
Egg (boiled) 2 pcs.
Milk 250 ml
Flour 3 tbsp. l.
Carrots 5 pcs.
Onions 2 pcs.
Sour cream 2 tbsp. l.
Mayonnaise 3 tbsp. l.
Garlic 3 cloves
Salt to taste
Black pepper to taste

Finely chop the onion.

Cut the carrots into cubes and add them to the onion, add oil and sauté together until soft.

We pass the liver through a meat grinder.

pass the carrots through a meat grinder.

Beat the eggs until the white and yolk combine.

Add liver, milk, salt and pepper.

Add milk, salt, pepper and mix.

Blend with a blender until smooth.

Fry pancakes on both sides.

Grate the eggs on a fine grater.

Sauté carrots and onions and combine.

Add garlic, sour cream and half of the mayonnaise to the eggs.

The second half of the mayonnaise is sautéed with carrots and onions.

Brush the liver pancakes with the egg mixture. Place onion and carrot sauté on the edge of the pancake. Roll it up.

Cut each roll in half. Pancakes are ready! Bon appetit!

Recipe 3: Liver pancakes with cheese and garlic

liver - 900 grams;
chicken eggs - 20 pcs.;
milk - 0.5 l.;
flour - 10 tbsp;
carrots - 4 pcs.;
onions - 2 pcs.;
sour cream - 3 tbsp;
mayonnaise - 6 tbsp;
garlic - 10 pcs.;
salt - to taste;
ground black pepper - to taste;
processed cheese - 2 pcs.

Grind the liver, add flour, mix well (or beat with a blender).

Add eggs.

Gradually add milk.

Pass the finished liver mixture through a sieve (or beat with a blender to avoid lumps).

Fry pancakes on both sides as usual.

Chop the onion, grate the carrots, fry.

Grate boiled eggs and processed cheese, squeeze garlic through a garlic press, add sour cream and mayonnaise, and add salt. Brush each pancake thinly with the egg mixture.

Place carrots and onions on top.

Roll it into a roll.

Cut the finished liver pancakes in half.

Recipe 4: Liver rolls stuffed with cheese

If you love liver, then be sure to cook liver rolls. This is a very tasty cold appetizer that can be made with different fillings. Most often they are prepared with cheese, mushroom or vegetable filling.

Liver rolls stuffed with cheese and garlic are my favorite. You can use any cheese for the filling. You can take cottage cheese, hard cheese, processed cheese or pickled cheese. It will be no less tasty if you use two or three different types of cheese.

A step-by-step recipe for liver rolls will consist of three stages - baking the pancakes, preparing the cheese filling and directly forming the rolls.

For the liver pancakes:

Pork liver – 400 gr.,
Eggs – 2 pcs.,
Milk – 0.5 cups,
Onion - half a head,
Carrots – 1 pc. (small),
Salt - to taste
Black pepper - a pinch
Flour - ¾ cup,
Sunflower oil.

For the cheese filling:

Processed cheese – 3 pcs.,
Garlic - a couple of cloves,
Mayonnaise – 70-100 gr.

Pass the pork liver and onions through a meat grinder. Pour in cooled milk. Add finely grated carrots. Thanks to carrots, the pancakes will turn out lighter. Beat in the egg. Season with salt and a pinch of black pepper. After this, mix all the ingredients. Pour flour into the resulting liver mixture and knead it thoroughly again, breaking up large lumps of flour.

Pour oil into a frying pan and place it on the stove. Scoop out the liver dough and pour it into the pan. Immediately turn it in different directions to even out the dough and give the pancake a more or less even shape. Fry the liver pancakes over moderate heat on both sides.

Prepare the filling. Grate the processed cheese on a medium or fine grater.

Place garlic, passed through a press, into a bowl with cheese.

Add mayonnaise.

If for some reason you don’t use it, replace it with unsweetened yogurt or sour cream. If desired, you can pepper the cheese mixture a little, and also add any fresh herbs to it. Mix the filling.

The cheese filling and liver pancakes are ready. Take a pancake. Place it on a plate or cutting board. Spread with cheese filling. Blacken with a tube.

Using this principle, make the rest of the liver pancake rolls. Place them in the refrigerator to cool. Serve the liver rolls with cheese filling by cutting each one slightly diagonally into equal parts. Enjoy your meal.

Recipe 5: Beef liver pancakes

Beef liver (you can use any liver, but I use veal liver) - 500-600 g
Mayonnaise - 150 g
Onion - 1 piece
Wheat flour / Flour - 3 tbsp. l.
Black pepper

Grind the liver and onion in a meat grinder.

Add mayonnaise (the pancakes turn out much softer and fluffier), flour, salt and pepper. Mix the dough.

Spoon into the pan; the dough should be runny.

Pancakes are fried very quickly - over medium heat until golden brown.

This is our dinner today. I advise you to try it.

Recipe 6, step by step: delicious liver pancakes

A dish like liver pancakes will be both an excellent snack and a complete lunch. At the same time, pancakes are very light on the stomach and easy to prepare.

500 g beef liver (you can use pork liver),
1 large onion,
3 eggs,
1.5 glasses of milk,
200 g flour,
salt - to taste, ground black pepper (optional, I don’t add pepper),
3 tbsp. spoons of vegetable oil,
200 g mayonnaise,
3 cloves garlic or to taste.

Cut the liver and onion into pieces and pass through a meat grinder. Add eggs, milk, salt to taste, mix well.

Add flour and mix well so that there are no lumps.

Then add 3 tbsp. spoons of vegetable oil, mix with a spoon.

Pour a portion of dough into a hot frying pan (I have a frying pan with a diameter of 16 cm, I pour ½ scoop of liver dough).

I grease the pan once, before frying the first pancake, then I fry the pancakes without greasing the pan.

Fry the pancake on both sides.

Place the pancakes in a stack, that is, on top of each other.

Mix mayonnaise with garlic, passed through a garlic press. Cover each pancake with mayonnaise.

Roll the pancake into a roll and press down lightly to prevent it from unrolling.

Serve pancakes with mayonnaise; you can also mix mayonnaise with ketchup.

Recipe 7: pancakes from chicken liver and hearts

Liver pancakes are a tasty and satisfying hot dish that can be served either on their own or with any side dish of your choice. They go well with pasta, cereals, boiled, stewed and fresh vegetables. Today we will prepare tender chicken liver pancakes with the addition of hearts.

Before you start preparing minced meat for liver pancakes, it is important to properly process the offal. In particular, tender chicken liver must be stripped of veins. I know that many cooks use whole chicken hearts, but I always cut off all the excess and thoroughly wash them from the inside to remove blood clots.

chicken liver – 400 gr
chicken hearts – 200 gr
chicken eggs - 2 pcs
wheat flour - 50 gr
vegetable oil - 100 ml
table salt - 0.5 tsp.
ground black pepper - 1 pinch

To prepare tender, juicy and tasty liver pancakes, take chicken liver with hearts, chicken eggs, wheat flour (I use premium, but first grade will do), refined vegetable (I use sunflower) oil for frying, salt and ground black pepper to taste . By the way, if you wish, you can also add chopped onions, garlic, fresh or frozen herbs, and your favorite spices and spices to the dough.

First of all, be sure to process the by-products. For example, with chicken hearts, I always cut off the edge from the wider side (there are blood vessels and a lot of fat there).

After this, I cut each heart in half lengthwise and rinse thoroughly under cold running water. Most often there are dark blood clots inside! I know that many people cook whole chicken hearts, but in this regard I am quite squeamish.

Chicken liver can be cut into smaller pieces, removing the veins. We also wash the liver and allow excess liquid to drain.

You can grind by-products either using a meat grinder or in a food processor with a metal blade attachment. As you can see, the color of the liver and hearts differs from the photo above, but this is just a trick of light.

When crushed to a mushy consistency, the liver and hearts turn out to be quite liquid.

Mix everything thoroughly and you can immediately fry the liver pancakes.

To do this, take a wider frying pan, heat a little vegetable oil in it (then add as needed), add the dough (or minced meat - whatever you like to call this mass) with a tablespoon.

Cook over medium heat for about 2-3 minutes on one side, then flip the pancakes and cook the other side until cooked.

Transfer the finished liver pancakes with hearts to a plate and fry the next portion until the dough is finished.

Hearty and very appetizing pancakes with chicken liver will be an excellent option for a complete breakfast or dinner for the whole family. The most delicate filling literally melts in your mouth.

INGREDIENTS

Milk 500 Milliliters
Water 500 Milliliters
Egg 2-3 pieces
Flour 700-800 Grams
Salt 1 pinch
Sugar 1 pinch
Vegetable oil 3-4 tbsp. spoons
Chicken liver 500-600 grams
Onion 1-2 pieces

1. First of all, wash the liver and send it to cook. Heat a little vegetable oil in a frying pan and fry the onion, chopped into small cubes.

2. Pass the cooked liver through a meat grinder or grind in a blender. Add the onion to the pan, stir and fry for 3-5 minutes. Season with salt to taste and add a pinch of pepper or other spices if desired.

3. You can use absolutely any dough recipe for making pancakes with chicken liver. In this case, milk and water are taken in equal parts. Eggs must be beaten with sugar and salt and combined with milk.

5. Dilute the thickened dough with water and add a little vegetable oil. Mix everything thoroughly.

6. When the dough is ready, you can start frying. The pan needs to be heated properly and pour out a small portion of the dough.

7. If you use two frying pans, the frying process will go quite quickly.

8. Now you can proceed to the final stage and form pancakes with chicken liver at home. Place 1-2 tablespoons of filling on the edge of the pancake.

9. Carefully wrap it in an envelope or form a bag.

10. Before serving, pancakes can be fried in butter. You can complement this simple recipe for pancakes with chicken liver with sour cream or sauce.

povar.ru

Pancakes with liver

Pancakes with liver are a popular recipe in Russian, Belarusian and Ukrainian cuisines. The popularity of the recipe is understandable, because delicious spring rolls are good for any purpose - a hearty breakfast and dinner, a hearty snack on the go.

Small pancake “envelopes” are taken with you on the road or to study or work. Thanks to the combination of dough, liver and vegetables in the filling, such pancakes can almost completely replace the usual lunch of meat and side dishes.

Traditionally, thin pancakes are prepared with milk for the dish. It is easier to wrap the filling in them and the finished products hold their shape better. Sometimes you can find recipes with fluffy pancakes made with kefir or yeast. As for the filling, in addition to the liver itself, a boiled egg, green onions, mushrooms, rice, millet or pearl barley, carrots, onions and other vegetables are added to it.

You can learn how to prepare delicious pancakes with liver by reading the recipes below.

Pancakes with chicken liver

A very convenient recipe, since chicken liver rarely tastes bitter, is quick and easy to prepare, and you don’t have to spend a lot of time creating the filling. Pancakes can be prepared as usual with milk or custard, as in this case.

Chicken egg – 3 pcs.
Wheat flour – 300-350 g.
Whey – 700 ml. – 1 l.
Salt.
Sugar – 1 tbsp. l. no slide.
Soda – 1 tsp.
Boiling water – 200 ml.
Vegetable oil – 50 ml.

Chicken liver – 200 g.
Green onions – 50 g.
Chicken egg – 2 pcs.
Onions – 2 pcs.
Butter – 50 g.
Salt.
Pepper.

Whisk together vegetable oil, half the whey and two-thirds of the flour and spices. You should get a thick pourable dough.

Pancakes with liver in Belarusian style

The filling in such pancakes is similar to pies - with pork or beef liver, carrots and onions, rice, egg. Sometimes in villages, when frying onions and carrots, they add more garlic and fresh pork belly, thinly cut into strips.

Wheat flour – 200-300 g.
Chicken egg – 2-3 pcs.
Vegetable oil – 50 ml.
Milk – 500-700 ml.
Salt.
Sugar – 1 tbsp. l.
Oil for frying.

Beef liver – 300 g.
Round rice – 50 g.
Carrots – 50 g (0.5 pcs.).
Onion – 50 g (0.5-1 pcs.).
Garlic - to taste.
Chicken egg – 1-2 pcs.
Pepper.
Salt.
Dried dill – 0.5 tsp.

Beat two eggs with milk, salt, vegetable oil and sugar. Continuing to beat the mixture with an immersion blender, gradually add flour. Do not add the entire amount at once, you need to add enough to make a very liquid dough.
The finished pancake dough should flow freely from the ladle, like water.
Heat a cast-iron pancake pan with a small amount of oil, pour a ladle of dough and, turning the pan in a circle, distribute it in an even layer.
There is no need to brown the pancake; as soon as the dough sets, you can turn it over to the other side.
If the dough bubbles and does not set for a long time, then you need to beat in a third egg and add a couple of tablespoons of flour.
Bake a stack of pale, thin pancakes. To prevent them from sticking together, you can put a crumbled piece of butter between them.
For the filling, boil beef liver and round rice separately in salted water. Rinse the offal and grate it on a coarse grater.
Grate the carrots too. Chop the onion. Boil the egg hard and chop finely.
Fry the vegetables in a small amount of oil. At the end of frying, add grated beef liver, dried dill, and crushed clove of garlic to taste.
Fry over low heat for literally two or three minutes. Then turn off the heat and mix the mixture with round rice.
Place a tablespoon of filling on the edge of the pancake and distribute it evenly. Fold the edge from the bottom, then to the right and left and finally roll it into a roll in two turns (if the pancakes were fried in a frying pan with a diameter of more than 20 cm).
In principle, the rolled rolls are already ready to eat, but it is better to add some color to them and fry them again in a frying pan or oven, placing them in baking dishes.
The pale pancakes can be frozen and used as needed. If the entire quantity is needed within 2-3 days, then you need to place them tightly in an enamel pan and cover the dishes with cling film and a lid on top. Store in the refrigerator on the bottom shelf.
Serve with sour cream, mayonnaise, ketchup or any other sauce.

Pancakes with liver and pickled cucumber

In fact, these are pancakes with liver salad made from the liver itself, pickled cucumber, green onions, eggs and Chinese cabbage, seasoned with Provençal mayonnaise. It is advisable not to mix the filling with the sauce immediately, but lightly pour it with mayonnaise when adding it to the pancakes.

Wheat flour – 350 g.
Chicken egg – 3 pcs.
Milk – 800 ml. – 1 l.
Vegetable oil – 50 ml.
Salt.
Sugar – 1 tbsp. l. no slide.

Any liver – 400 g.
Pickled cucumber – 1-2 pcs.
Chinese cabbage wreath – 200 g.
Chicken egg – 1-2 pcs.
Onions – 1 pc.
Salt.
Pepper.
Mayonnaise – 200 g.

Beat together vegetable oil, flour, milk, salt and spices, chicken eggs until a pourable dough is obtained.
Bake thin, crispy pancakes (there is no need to cook pale ones, since re-frying is impossible due to the presence of fresh vegetables in the filling).
If the dough bubbles, does not “set” for a long time or burns, then you need to pour another egg into it and add a little flour.
For the filling, boil or fry any liver with spices.
Finely chop the cabbage wreath into strips, which are then lightly crushed with your hands and mixed with salt.
Do the same with onions. You should not add too much salt, since canned cucumber will also be added to the filling, so oversalting is possible.
Grate the hard-boiled egg and liver on a large grater. Peel the cucumber and cut into cubes.
Mix filling ingredients. First put the liver and onion in a bowl and then gradually mix in the other ingredients. There should be less cabbage in volume.
Place a spoonful of filling on the edge of the pancake and sprinkle with mayonnaise. Fold in the edge and sides and roll into a roll.

opitanii.net

Kitchen SMIRU

Filling ingredients:
600 grams of chicken liver (can be combined with the heart);
2 pieces of large onions;
1 piece carrot;
vegetable oil;
salt, spices - to taste.
Pancake ingredients:
2 cups wheat flour;
4-5 tbsp. spoons of sugar;
3 eggs;
100 ml vegetable oil;
1 liter of milk;
a pinch of salt.

I’ve already shared one delicious recipe for pancakes with chicken and mushrooms; you can eat them as many times as you like, and you won’t get tired of this dish. I’m going to offer another recipe for the same delicious pancakes now, but this time with chicken liver filling. Be sure to try this tender, delicious dish! I won’t spend too much time praising it, cook it and see for yourself.

1. Let's start by preparing the liver filling. First, peel and cut the onions into small cubes. Pour some vegetable oil into a large frying pan and place the chopped onion.

2. We wash the chicken liver, remove excess veins and the gall bladder, cut into small cubes, about 2x2 cm. This is very important: finely chopped liver is fried faster and better, and it turns out tastier than if it is fried uncut. Transfer the liver to the pan with the onions.

3. Cut the carrots into small cubes and also place in a frying pan with onions and liver.

4. Place the frying pan with the liver filling on the fire. Fry chicken liver with vegetables, stirring occasionally.

5. Salt the finished liver filling to taste and remove from heat. Let cool.

6. Pass the fried liver through a meat grinder.

7. Let's start preparing pancakes.

In a deep bowl or pan, combine the eggs with sugar.

8. Pour in vegetable oil and grind the liquid mixture until smooth.

9. Add flour.

10. Lightly mix all the dough ingredients.

11. Gradually begin to pour in milk in small portions and stir the dough so that there are no lumps, until smooth.

12. Pancake dough is ready.

13. Grease the frying pan with oil (you can use any fat, even margarine or lard) and pour in a portion of dough, bake the first pancake.

14. Turn the pancake over to the other side.

15. Bake all the other pancakes in this manner until the dough is finished.

16. Fill the pancakes with chicken liver: place a tablespoon of filling on the edge of the pancake.

17. Roll the pancake as in the photo, wrapping the filling inside.

Fill all other pancakes in the same way.

Serve pancakes with chicken liver with tea or tomato juice. Bon appetit!

www.kuhnyasmi.ru

Pancakes with chicken liver: delicious at home

Pancakes stuffed with one filling or another can be a wonderful tasty breakfast or quite a filling snack. Pancakes are familiar and loved to everyone since childhood. Unfortunately, this dish cannot be a very frequent guest at our table because of its calorie content, which significantly affects the figure, but since it is very tasty, sometimes you can afford it.

Today we will cook pancakes with chicken liver.

More details about the products:

wheat flour – 10 tbsp. l. with a slide;
milk – 400 ml;
water – 400 ml;
egg – 2 pcs.;
vegetable oil – 2 tbsp. l.;
salt - to taste (≈ 1 tsp);
sugar - to taste - (≈ 4 tbsp.)
vegetable oil for frying

chicken liver – 500 g
onion – 1 head
carrots – 1 pc.
mayonnaise – 2 tbsp. l.
salt, pepper - to taste
vegetable oil for frying

The indicated amount of ingredients is enough to feed 4-5 people.

Pancakes with chicken liver: detailed recipe with photos:

Grease a frying pan with vegetable oil and place the liver in it. Salt and pepper. Fry over medium heat, remembering to stir. The liver cooks quite quickly, so 10 minutes of heat treatment will be enough. You can check the readiness of the meat by cutting a piece of liver in the middle. If the meat is brownish in color and no reddish liquid is released, then the liver is ready.

Let both the liver and vegetables cool and start preparing pancakes.

In a saucepan or deep bowl, combine flour, salt, sugar and eggs.

The consistency should be quite liquid, reminiscent of yogurt. Depending on the result obtained, if necessary, add flour if the dough is liquid, or water if it is thick.

Add 2 tbsp to the dough. l. vegetable oil and mix again.

Using a ladle, pour the dough into the frying pan and distribute it over its entire surface, making certain circular movements with the frying pan.

The liver must be chopped. To do this, you can use a meat grinder and pass the liver and carrot-onion mixture into it. Or just finely chop with a sharp knife.

Before serving, heat pancakes with chicken liver in a frying pan or in the microwave.

If you don't like liver cutlets and liver pancakes, then you can make liver pancakes - everyone should like them. Even my child eats these pancakes, even though he doesn’t like liver, but the pancakes with sour cream are a real hit. Liver pancakes made from chicken liver can be served simply with sour cream, or they can be filled with cream cheese with herbs or curd cream with paprika.

Be sure to try making pancakes from the liver; if you wish, you can make a snack cake from such pancakes.

Prepare all ingredients according to the list.

Rinse the chicken liver under cool water and dry it, trim off the film. Transfer the liver to a blender bowl. Immediately add one large chicken egg to the bowl.

Grind the liver and egg into a homogeneous consistency.

Add wheat flour to the chopped liver.

Add all the spices - paprika, salt, pepper, dry garlic.

Grate the Adyghe cheese and add to the blender bowl. If desired, you can use any other cheese of your choice.

Grind all ingredients again until smooth.

Heat a frying pan with vegetable oil. Pour a little dough and fry the chicken liver pancakes on both sides for 0.5-1 minutes.

More details about the products:

wheat flour – 10 tbsp. l. with a slide;
milk – 400 ml;
water – 400 ml;
egg – 2 pcs.;
vegetable oil – 2 tbsp. l.;
salt - to taste (≈ 1 tsp);
sugar - to taste - (≈ 4 tbsp.)
vegetable oil for frying

chicken liver – 500 g
onion – 1 head
carrots – 1 pc.
mayonnaise – 2 tbsp. l.
salt, pepper - to taste
vegetable oil for frying

The indicated amount of ingredients is enough to feed 4-5 people.

Pancakes with chicken liver: detailed recipe with photos:

Let's start by preparing the filling.
Grease a frying pan with vegetable oil and place the liver in it. Salt and pepper. Fry over medium heat, remembering to stir. The liver cooks quite quickly, so 10 minutes of heat treatment will be enough. You can check the readiness of the meat by cutting a piece of liver in the middle. If the meat is brownish in color and no reddish liquid is released, then the liver is ready.

In another frying pan, fry the chopped onion in vegetable oil until transparent. Then add carrots chopped on a coarse grater, mix and lightly fry.

The amount of vegetable component of the filling should be equal in volume to the liver component.
Let both the liver and vegetables cool and start preparing pancakes.
In a saucepan or deep bowl, combine flour, salt, sugar and eggs.

Stir and pour in half the water and milk. Knead into a thick dough. Then pour in the second half of the milk and water and, mixing the dough with a mixer, get a liquid pancake dough.
The consistency should be quite liquid, reminiscent of yogurt. Depending on the result obtained, if necessary, add flour if the dough is liquid, or water if it is thick.
Add 2 tbsp to the dough. l. vegetable oil and mix again.

Pancakes must be baked in a heated frying pan with the addition of a small amount of vegetable oil (≈1 tbsp.).
Using a ladle, pour the dough into the frying pan and distribute it over its entire surface, making certain circular movements with the frying pan.

Bake the pancake over medium heat for approximately 2 minutes on each side until nicely browned. Turn over carefully using a wide spatula. Add vegetable oil as needed.

Now let's get back to the cooled filling.
The liver must be chopped. To do this, you can use a meat grinder and pass the liver and carrot-onion mixture into it. Or just finely chop with a sharp knife.