Pancakes with liver, step-by-step recipe with photos. Spring protection of garden plants from pests and diseases How to make liver pancakes

Traditional liver pancakes - a recipe from Slavic cuisine (Russian, Ukrainian and Belarusian). The popularity of this dish is very clear. Who would be against delicious pancakes with a variety of fillings for breakfast or dinner. With their help, you can easily arrange a delicious snack during the day. You can easily take liver “envelopes” with your favorite filling with you to work, school or on the road. This dish can also be used as an appetizer and placed on a buffet or holiday table.

Taste Info Second: offal

Ingredients

Chicken liver - 500 gr.;
Chicken eggs - 5 pcs.;
Wheat flour - 0.5 cups;
Milk - 0.5 cups;
Salt;
Ground black pepper - a pinch;
Greenery - for decoration.
For filling:
Onion - 2 pcs.;
Carrots - 2 pcs.;
Boiled eggs - 2 pcs.;
Dill greens;
Mayonnaise - to taste.

Time - 1.5 hours.
Servings - 10 rolls.

How to make liver spring rolls

To prepare the rolls, I used fresh liver with a smooth and shiny surface. I washed it under running water.

Then, having cut out the veins from the liver, she passed it through a meat grinder with a special fine mesh. I poured milk into the ground liver and stirred. Then I added flour in small portions and mixed thoroughly, breaking up any lumps of flour. Beat the eggs with a whisk, add them to the liver mixture, mix well. After salting and peppering the mixture, I left it to stand for about 20 minutes. Then I added sunflower oil to the mixture. While the liver dough is “resting,” I prepared the filling for the rolls.

I sautéed the onion until transparent in sunflower oil.

I poured grated carrots into the fried onions. Continuously stirring the vegetables, fry them until golden brown. She quickly removed the frying pan from the heat, poured the fried onions and carrots into a clean bowl, and set them aside to cool.

Add finely chopped (hard-boiled) eggs to the cooled vegetables. I seasoned the filling with low-fat mayonnaise.

Added finely chopped dill to the filling.

Next stage. I started making liver pancake rolls. You need to fry them like regular pancakes, but preferably in a small frying pan. Pouring the liver dough into a frying pan greased with vegetable oil, I turned it in my hand so that the dough spread over the entire surface. The liver batter turns out to be a little thicker than regular pancake batter, so you need to help it spread evenly throughout the pan with a ladle.

Turning the pancake over, fry it on both sides.

In the end we got ten liver pancakes.

I trimmed the edges of each pancake on opposite sides to make the rolls neater. Then, having placed the filling on the pancake, I roll it up carefully so as not to break it into a roll. Thanks to the large number of eggs in the dough, the pancakes are pliable and do not break when twisted.

The finished chicken liver rolls need to be laid out in a heap, and then you need to decorate with parsley and dill.

Filling options for liver pancakes:

the meat filling is prepared from any boiled or fried minced meat with the addition of onions;
black or red caviar is a tradition of the Russian people for the festive table;
chicken and mushroom – chopped chicken fillet with fried onions and mushrooms;
finished chicken, vegetable salad and mayonnaise - cut the chicken into small pieces, make the salad from tomatoes, lettuce and your favorite herbs, season with mayonnaise;
eggs with chicken breast - boiled meat, finely chopped, mixed with boiled eggs and dill;
garlic-cheese - grated cheese mixed with squeezed garlic and mayonnaise;
with Korean carrots – mix Korean carrots with mayonnaise;
with mushrooms and Korean carrots - champignons are usually used, fried in oil and mixed with carrots;
with processed cheese, eggs and cucumber – cheese and eggs, coarsely grated, mixed with garlic and mayonnaise, the cucumber must be grated separately to prepare Korean vegetables. Spread the pancake with the cheese-egg mixture and place the cucumbers on the edge.

You can make absolutely any filling for liver pancakes, it all depends on your family’s taste preferences.

To make liver pancakes, you don't need any culinary education or special skills. All you need is to prepare the ingredients, a blender or meat grinder and a good mood. The pancakes fry beautifully and quickly in a frying pan and turn over easily. They are soft, tender, and roll up easily. Natural curd cheese with a bright aroma of dried herbs will serve as an excellent filling.

Prepare the necessary ingredients for making liver spring rolls.

Wash the liver, remove the transparent film from it, and place the liver in a deep bowl. Blend with a blender or grind with a meat grinder into a homogeneous mass.

Add the chicken egg and add salt and ground black pepper to taste. If desired, you can add your favorite spices.

Beat again with a blender or by hand with a whisk. Pour in the milk and stir again.

Add sifted flour and mix again.

The liver dough should be homogeneous and the consistency should resemble store-bought sour cream. It should spread easily over the hot pan so that the pancakes are thin.

Heat a frying pan and add a drop of olive oil. Using a silicone brush, grease the pan.

After a minute, pour in a ladle of dough, while holding the pan in the air and turning it a little in a circular motion, evenly distributing the dough over the surface.

Fry for 1 minute and turn the pancake over. Fry again for 1 minute.

Remove the pancake from the pan and immediately add 1 tbsp. filling into the center, distribute it evenly.

Roll into a roll or envelope.

Prepare the rest of the liver spring rolls in the same way.

This is a simple and incredibly tasty dish. The pancakes just melt in your mouth. They are convenient to take with you on the road or to work. And for a tasty snack, this is just a godsend.

Bon appetit. Cook with love.

). This is why pancakes are so popular. You just need to use your imagination, and based on them you can create a dish that will appeal to people with any culinary preferences. In addition, the components used for the filling acquire brighter flavor notes. Let's take liver, for example. This is a rather specific product that does not go well with every food, and not everyone likes it, especially children. But the pancakes stuffed with liver are just finger-licking good. Try it and you will see for yourself.

Preparing the dough

Since liver is the most delicate of meat fillings, thin pancakes are ideal for it. We will prepare the dough with milk, although this is not of fundamental importance, and you can make pancakes with kefir. It’s worth noting right away that it should be as thick as liquid sour cream. Also, do not forget to add sunflower oil to the dough so that the pancakes do not stick to the pan.

You will need:

half a liter of milk;
2 chicken eggs;
a glass of flour;
2 tablespoons sunflower oil;
a couple of spoons of sugar and salt to taste.

Cooking process:

Break eggs into a bowl, add sugar and salt. Beat well.
Then pour in milk and sunflower oil.
Sift the flour into this mixture little by little, while mixing thoroughly. The dough should have a homogeneous consistency, without lumps.
Heat a frying pan and grease it with vegetable oil. Pour the batter onto one pancake (it’s easiest to use a ladle) and spread it over the entire surface of the pan.
When there are no raw areas left, carefully turn the pancake over. At the same time, one side of it should be fried less - after we stuff it, it will be on the outside.
Stack the pancakes. Let them cool for now, and we’ll get to the filling.

With beef liver and egg

Pancakes with liver are a fairly nutritious dish and a pleasant way to satisfy your hunger during the day. You can also make them for future use and freeze them, and then reheat them in the morning and serve them. The result will be a very tasty, and most importantly, hearty and healthy breakfast. And to make our first filling more juicy, we will add eggs and herbs to the beef liver.

You will need:

250 g beef liver;
2 eggs;
medium bulb;
sunflower oil for frying;
green onions and salt.

Cooking process:

Boil the liver and cool it.
Fry the onion until golden brown. Boil the eggs and cut into small pieces.
Cut the liver and pass it through a meat grinder. Mix well with egg and onion.
Salt the resulting mixture, add seasonings to taste and stir with finely chopped green onions.
Place the filling on the pancakes and roll them into envelopes.
Fry a little in a frying pan. Sprinkle with herbs if desired.

Pork liver with onions

This pork liver stuffing recipe is quite simple. Minimal ingredients and easy to prepare. But it's delicious. By the way, for softness, the liver can be mixed with the heart and lungs.

You will need:

half a kilogram of pork liver;
5 small onions;
salt and pepper to taste.

Cooking process:

Boil the liver. When it cools down, pass through a meat grinder.
Chop the onion and fry in a frying pan.
Add the liver to the onion, add salt and spices to taste. Stir and fry until done, cover with a lid.
The filling is ready. All that remains is to stuff the pancakes with it. It doesn’t matter how you roll them (roll, envelope).
If you like pancakes with a crispy crust, fry them in a frying pan.

With rice

This filling is similar to the one made for pies. Some people use a simpler recipe - liver, rice and onions. We will prepare the filling in a rustic way. These pancakes are quite suitable for a full dinner.

You will need:

300 g beef liver (you can also use pork liver);
50 g round rice;
small carrot;
one medium onion;
2 chicken eggs;
garlic - optional;
a pinch of dill;
salt pepper.

Cooking process:

Boil the liver and rice. Pass the liver through a meat grinder.
Boil the eggs and cut them into small cubes (it would be better to use an egg slicer).
Chop the onion and grate the carrots on a fine grater. Fry them in a frying pan until golden brown. At the end of frying, add liver, dill and grated garlic.
After a couple of minutes you can remove from heat. All that remains is to mix it all with rice and egg.
Place about a tablespoon of filling on the edge of the pancake and roll it up.
Then brown the pancakes a little in a frying pan and you can serve.

With potatoes

Have you ever tried fried pies with potatoes and liver? If not, no problem. Because now we will learn how to cook an equally tasty dish - pancakes with the same filling. And once you try it, you will definitely add this recipe to your home cookbook.

You will need:

5 - 6 potatoes;
200 g liver;
onion and carrot - both medium in size;
2 chicken eggs;
breadcrumbs;
sunflower oil, salt.

Cooking process:

Boil the potatoes and mash them.
Chop the onion and carrot. Add sunflower oil to the pan and fry them a little.
Cut the liver, place it in a frying pan with the vegetables and simmer until cooked.
Then pass it all through a meat grinder and mix with mashed potatoes.
Place the filling on the pancakes and roll them into envelopes.
Beat the eggs and salt them. Dip the pancakes in this mixture, then in breadcrumbs and fry a little in a frying pan. The dish is ready.

To be honest, cooking pancakes is not the easiest task, but that doesn’t stop our cooks! For many years, pancakes have been widely popular among the Slavic peoples, and the number of recipes compiled during this time cannot be counted! However, you won’t surprise anyone with traditional pancakes made with milk, kefir or whey, but pancakes made from liver dough, and with filling, the recipe will be more interesting!

Liver spring rolls- This is a wonderful snack that can be eaten both warm and cold. The pancakes are fried in a frying pan from dough made from ground liver and filled with a hearty and appetizing filling of champignons and Korean carrots. Consolidation!

From this article you will learn:

What you will need for the liver spring rolls:

products for cooking liver

to prepare the liver pancakes themselves:

500 g chicken liver (or any other to your taste);
2 raw eggs;
1 stack fresh milk;
approximately 100 g (half a glass) wheat flour;
salt;
sunflower oil.

to prepare the filling:

200 g fresh champignons;
1 large onion;
150 g Korean carrots;
salt;
a mixture of ground peppers;
vegetable oil for frying.

How to make liver spring rolls?

Clean the chicken liver from films and veins and wash well. Pass through a meat grinder.

chopped liver for making pancakes

Using chopped liver, make a batter with a consistency slightly thicker than for regular pancakes. Mix the ingredients in a large bowl - liver, eggs, milk, a pinch of salt and the required amount of flour. Lastly, add a couple of tablespoons of sunflower oil.

making liver pancake dough

Heat a frying pan and grease it with vegetable oil. It is better to do this with a brush so that excess vegetable oil does not prevent the dough from being evenly distributed over the bottom of the pan.

Ladle the batter as you would when frying, and tilt the pan until it fills the bottom in a fairly thin layer. When the liver pancake is fried on one side, carefully flip it over to the other using a wooden spatula. Thus, fry all the pancakes and stack them on a flat plate.

frying liver pancakes

Now is the time to prepare the filling.

Wash the champignons thoroughly. Cut into small slices.

Peel the onion and finely chop. Fry the mushrooms along with the onions in a frying pan with sunflower oil for 5-7 minutes. Don't forget to add salt and pepper.

frying champignons with onions for filling

Combine the finished fried champignons with Korean carrots and stir.

preparing the filling with Korean carrots

Place the required amount of filling on each pancake and roll it up. Do this while the liver pancakes are still warm.

wrapping the filling in pancakes

Ready-made liver pancakes with filling can be served to the table in the form of tubes, decorated with sprigs of herbs, or you can cut them into several rolls and arrange them beautifully on a plate.

ready-made spring rolls

Bon appetit to you and see you soon on the pages!

If you still have not changed your hostile attitude towards such an offal as, then you have the opportunity to try to do this by preparing liver pancakes with filling for a test. In combination with other ingredients, the taste of this meat “delicacy” that you hate is not so bright and aggressive. The method of preparing this dish is not much different from, except that the liver, crushed to a puree state, is added to the dough (it can be chicken, pork or beef). You can also use whatever your heart desires as a filling (fried mushrooms or carrots with onions, cheese with garlic or some other vegetables). But sweet foods and liver are unlikely to combine harmoniously.

Ingredients:

for pancakes:

360 grams of beef liver;
1 egg;
250 ml. whole milk;
100 grams of wheat flour;
5 grams of salt;
15 grams of semolina;
30 ml. vegetable oil;
5 grams of baking powder.

For filling:

carrots - 2 not very large root vegetables;
garlic - to taste;
large onion;
mayonnaise - about 100 grams;
vegetable oil – no more than 30 ml.

Yield: 13 pancakes with a diameter of about 15 cm.

How to make liver pancakes:

Peel and rinse the vegetables. Chop the garlic and onion to your favorite size, and use a medium-mesh grater to chop the carrots.

Place everything in a frying pan, add a little oil, fry until soft and set aside.

Rinse the liver thoroughly, cut into small pieces and use a blender to puree (as a last resort, use a meat grinder with the finest mesh).

Place the liver puree in a convenient container (a saucepan, for example, or a cup), beat in the egg, add salt, semolina and milk. Now add flour plus baking powder, stir so that there are no lumps.
Lastly, pour in a little oil and leave for about ten minutes alone.

Meanwhile, heat the frying pan thoroughly and grease with oil (only for the first pancake). Using a ladle, pour out the amount of dough you need (depending on how thick the pancakes you want) and distribute along the bottom of the container.

Fry the liver pancakes on both sides for literally one minute on each side (over moderate heat).

You can first bake all the liver pancakes and stack them or grease each one with mayonnaise at once

Spread the filling (the amount is again at your discretion) and roll it into a tube (roll).

As soon as you finish frying and wrapping all the pancakes, you can immediately serve them to the table.

Bon appetit!!!

Best regards, Irina Kalinina.