Liver pancakes
Description
Homemade treats for tea. Liver pancakes — an interesting baking option for the whole family. Delicious served with sour cream. These pancakes are also great for rolling up various fillings. Try my version. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for the pancakes. I'd like to mention right away that the most tender pancakes are made from chicken and duck liver. For pork or beef liver, you'll need a powerful blender to achieve the desired consistency of the batter.
- 2
Step 2
Wash the liver, cut it into pieces, and place them into a powerful blender. Make sure there are no ducts—remove them completely. Blend the liver until smooth and uniform; there should be no lumps. Chicken liver will blend easily, but pork liver will require a longer blending time.
- 3
Step 3
Add eggs, salt, black pepper, and flour to the liver. Turn on the blender again at maximum speed.
- 4
Step 4
Pour in the milk and mix to form this liver-based batter. The amount of milk indicated is approximate, as it should be used to adjust the batter to the desired pancake-like consistency.
- 5
Step 5
The pancake batter is ready. It's not as liquid as regular pancake batter, slightly thicker.
- 6
Step 6
Grease a non-stick pan with oil using a silicone brush, heat it well, then pour the batter with a ladle. Fry the pancakes on both sides until golden brown.
- 7
Step 7
Liver pancakes are ready!