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Pancakes with Chicken Liver

Hearty, delicious, and easy to make, these chicken-liver pancakes are just as good for a weeknight dinner as for a holiday table. Boil the liver ahead of time to cut down on the filling prep. Use your favorite classic pancake batter — just go easy on the sugar, since the filling is savory, not sweet. Serve them with a bowl of soup or borscht.

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Pancakes with chicken liver
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 8 g
Fats 32 % 8 g
Carbohydrates 36 % 9 g
137 kcal
GI: 33 / 0 / 67
    1. Peel the onion and dice it small. Fry it in oil until golden. 2. Run the boiled liver through a meat grinder. Add it to the onion, fry for 2 minutes, and season with salt. Then blitz the liver mixture in a food processor until smooth. 3. In a separate bowl, beat the eggs with the sugar and salt. Pour in the milk and water and stir. 4. Add the flour and whisk the batter until smooth. Stir in the vegetable oil, then cook the pancakes. 5. Wrap the liver filling in each pancake. Serve with sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Chicken liver - 140  kcal/100g

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