Liver pancakes with sour cream
Description
The recipe won't take much time. Liver pancakes can be prepared in various ways, and I'm offering the simplest and most reliable method. The essential ingredient is sour cream. Thanks to it, the pancakes turn out fluffy and tender, and they don't harden after cooling (even after being stored in the refrigerator). Below I'll explain in detail what to add and in which order, as well as how to cook them. Serve hot.
Instructions
- 1
Step 1
1. Essentially, any liver can be used for such pancakes. Beef liver tastes the best. For instance, chicken liver results in a more tender texture, in which case you'll need to add more flour.
- 2
Step 2
2. Grind the liver through a meat grinder or blender. If using a meat grinder, pass it through several times to ensure there are no chunks.
- 3
Step 3
3. Grate the onion and carrot on a fine grater and add to the resulting liver mixture.
- 4
Step 4
4. Melt the butter and add it to the other ingredients.
- 5
Step 5
5. Add salt, sour cream, egg, and spices to taste.
- 6
Step 6
6. Finally, add the flour. Begin mixing the resulting mixture using a whisk or spoon.
- 7
Step 7
7. The mixture should be smooth. Let it sit for 10 minutes so the flour can swell slightly.
- 8
Step 8
8. I always add butter, as I don't fry pancakes in vegetable oil. A non-stick frying pan works well for this. Heat it up and use a regular spoon to pour the batter onto the pan, frying over medium heat.
- 9
Step 9
9. Fry the pancakes on both sides. This takes a little time (about 2 minutes on each side).
- 10
Step 10
10. They turn out so beautiful and delicious. It takes me less than an hour to prepare this dish. As a side dish, you can serve any porridge or mashed potatoes.