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Beef Liver Pancakes

Tender, tasty, and really filling — these pancakes are perfect for breakfast or dinner!

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Liver beef 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 53 % 16 g
Fats 17 % 5 g
Carbohydrates 30 % 9 g
149 kcal
GI: 44 / 0 / 56

Cooking method

Cooking time: 45 min

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  • My family loves organ meats — beef or pork liver, lungs, kidneys. I'm especially fond of making liver pancakes, and this recipe has earned a permanent spot in my baking notebook. Now I'd like to share it with you. First, trim the liver of any membranes and ducts, rinse it well under running water, and soak it for 15 minutes in lightly sweetened, salted water. Then lift the liver out, pat it dry with a paper towel, and cut it into small pieces. Run the liver through a meat grinder. Add the flour, egg yolks, salt to taste, and baking soda to the mixture, and stir everything together well. Beat the egg whites to stiff peaks and gently fold them into the liver mixture. Heat vegetable oil in a skillet, and once it's hot, spoon in the batter a tablespoon at a time. Fry the liver pancakes on both sides until browned. When they're all done, serve them slightly cooled with mayonnaise or sour cream.

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

  • 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
  • Whole durum wheat flour, enriched - 333  kcal/100g
  • Whole durum wheat flour, all-purpose - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Baking soda - 0  kcal/100g
  • Beef liver - 130  kcal/100g

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