Thin liver pancakes
A great way to diversify your home menu - thin liver pancakes. They are easy to make and are very tender, tasty and filling. Such liver pancakes can be used to make liver cake or serve as an independent dish. Ingredients (for 4 servings)
Beef liver - 700 g
Milk - 100 ml
Flour - 70 gr
Eggs - 2 units.
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 2 tablespoons + for fryin
Prepare the products according to the list. I got 8 liver pancakes from the specified amount.
Rinse liver well and dry with paper towel. Remove the foil. I pick up the edge of the film with a knife and then remove it with my hands.
Pour cold water over the prepared liver and let it stay for 15 minutes.
Rinse the liver in a colander, rinse well and dry with paper towel. Slice the liver into free-form pieces.
In the bowl of a blender, combine the chopped liver and milk.
If you don't have a technique, you can grind the liver in a meat grinder and then mix it with the milk.
Grind the liver and milk on high speed for about 3-4 minutes, until smooth.
Pour the liver mixture into a deep bowl. Add the eggs. Stir until smooth.
Pour in vegetable oil. Stir well again.
Add salt and ground pepper. In portions, stirring each time, add flour.
The consistency of biscuit "batter" for pancakes should be similar to a thick sour cream. If the mass turns out a little thin, add about 1 tbsp. more flour.
Leave the "batter" for about 10 minutes to allow the gluten in the flour to disperse well.
Grease a frying pan with vegetable oil and heat over low heat.
Stir in the biscuit mixture, scoop out a full half-cup and pour into the center of the pan. In a quick circular motion, spread the mixture over the bottom of the pan. Since the "batter" is not very pourable, help with a spoon. Fry the pancake on low heat for about 3 to 4 minutes.
Gently flip the pancake to the other side with a spatula and cook for about 1-2 minutes more, until browned.
Fry other pancakes in the same way.
Bon appetit