Pancakes with liver
Description
Perfect with tea and coffee. You can make the pancakes using your favorite recipe, but I prefer the classic version: milk, eggs, flour. To make the liver filling hearty, I add a bit of cooked short-grain rice, which helps the filling hold together and makes it tender and soft. You can prepare these pancakes in large quantities, freeze them, then fry in vegetable oil until nicely browned. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the ingredients for the pancakes and the filling. Let's get started!
- 2
Step 2
In a large bowl, combine the eggs with milk, salt, and sugar.
- 3
Step 3
Add the sifted flour and baking powder, mix thoroughly with a whisk until the batter is smooth and free of lumps.
- 4
Step 4
Add a couple of tablespoons of vegetable oil to the dough, mix well.
- 5
Step 5
Fry the pancakes on a hot non-stick skillet. Pour one ladle of batter at a time, cook until the edges turn golden brown.
- 6
Step 6
Flip the pancakes by hand or with a spatula. Cook for literally half a minute. Remove the pancake.
- 7
Step 7
Repeat with the remaining dough. I got 12 pieces.
- 8
Step 8
Now prepare the filling. In vegetable oil, sauté diced onion until soft.
- 9
Step 9
Add the liver, salt, pepper, and fry under the lid for 15 minutes.
- 10
Step 10
The liver is ready, let it cool slightly.
- 11
Step 11
Rinse the rice in cold water. Bring a glass of water with salt (to taste) to a boil and add the rice to the pot. Cook for 20 minutes until fully done.
- 12
Step 12
Place the rice, liver, and onion into the grinder bowl. You can add fresh dill if you wish.
- 13
Step 13
Beat the mixture well so that the filling becomes homogeneous.
- 14
Step 14
Place two tablespoons of filling onto the pancake.
- 15
Step 15
Fold into a triangle. Repeat with the remaining pancakes and filling.
- 16
Step 16
Pancakes with liver are ready, serve with sour cream or another favorite sauce.
- 17
Step 17
Ready. Serve at the table.