Liver Pancake Cake

1. 1 Wheat flour 25 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 55 ml
3. 3 Eggspack 10 pcs ≈ $1.89 0.6 pcs
4. 4 Chicken liverpack 500 g ≈ $2.50 72 g
5. 5 Onions≈ $1.60 per kg 25 g
6. 6 Carrots≈ $1.50 per kg 28 g
7. 7 Mayonnaise 14 g
8. 8 Sunflower oil 6 ml
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix half an egg, milk², a pinch of salt, and flour into a thin batter.

2. Cook 2–3 thin pancakes in a pan and let cool.

3. Boil the remaining egg for 9 minutes, cool, and grate.

4. Chop the onion⁵, grate the carrot⁶, and sauté in oil for 5–6 minutes until soft.

5. Add chicken⁴ liver, salt, and pepper, then cook for 7–8 minutes until done (no pink juice).

6. Blend the liver and vegetables into a paste, stir in mayo and the grated egg.

7. Spread the filling between the pancakes, stack into a cake, and chill for 20 minutes before serving.