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Pork Liver Pancakes

Love pancakes? Then try making them with liver! It's a surprisingly hearty dish that takes very little effort and won't break the bank. I make these often, since it's the only way my kids will eat liver. Tender, soft liver with a savory hit of spices — absolutely mouthwatering!

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Pork liver pancakes
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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 45 % 13 g
Fats 21 % 6 g
Carbohydrates 34 % 10 g
134 kcal
GI: 40 / 60 / 0
    1. Trim the liver of any veins, rinse it, and soak in the milk for 40 minutes. 2. Peel the carrot. 3. Blend the liver and carrot together, then add the egg, salt, baking soda, and spices. 4. Stir in the semolina and let the batter rest for 25 minutes. 5. Fry the pancakes in vegetable oil in a well-heated skillet on both sides until golden brown. 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
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Semolina - 340  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Baking soda - 0  kcal/100g
  • Pork liver - 109  kcal/100g

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