Liver Pancake Cake
A savory pancake cake with a tender layer of liver, caramelized onions, and grated carrot. Holds its shape well after a brief chill.
- Time
- 1 h 10 min
- Serving
- 416 kcal
- Ingredients
- ≈ $0.60
- Protein
- 23 g
Ingredients
- 1 Wheat flour 25 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 55 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.6 pcs
- 4 Chicken liverpack 500 g ≈ $2.50 72 g
- 5 Onions≈ $1.60 per kg 25 g
- 6 Carrots≈ $1.50 per kg 28 g
- 7 Mayonnaise 14 g
- 8 Sunflower oil 6 ml
- 9 Salt 1 g
- 10 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix half an egg, milk2, a pinch of salt, and flour into a thin batter.
Cook 2–3 thin pancakes in a pan and let cool.
Boil the remaining egg for 9 minutes, cool, and grate.
Chop the onion5, grate the carrot6, and sauté in oil for 5–6 minutes until soft.
Add chicken4 liver, salt, and pepper, then cook for 7–8 minutes until done (no pink juice).
Blend the liver and vegetables into a paste, stir in mayo and the grated egg.
Spread the filling between the pancakes, stack into a cake, and chill for 20 minutes before serving.
Tips
- Why it works
- Fry the liver until no pink juice remains, to avoid bitterness and keep it safe. If you overcook it, it turns dry and tough.
- Substitutions
- Replace the mayonnaise with 15% sour cream. It's lighter, but the batter gets thicker. Skip the carrot if you don't have one.
- Common mistakes
- If the filling is too runny, the cake falls apart when you stack it. Check the consistency after adding the egg: it should be thick, like sour cream.
- Storing and reheating
- Keep for 2 days in the fridge, covered with cling film. Reheat for 3 minutes in the microwave at 600 W, with the plate covered.
- Serve with
- Serve with sauerkraut or a green salad on holidays, when you need a quick, filling appetizer.
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