Pancakes with chicken liver and breast

To prepare these delicious pancakes filled with liver and chicken breast, we will start by making the batter. In a large bowl, we mix the flour with the milk, eggs, a pinch of salt, and a splash of oil. It is important to achieve a homogeneous mixture, without lumps, to ensure that the pancakes will be fine and fluffy. Once the batter is ready, we let it rest for 15-20 minutes, so that the ingredients can blend perfectly. Using a well-heated non-stick pan, we start frying the pancakes, making sure to make them a little thicker than usual. Depending on the size of the pan, we will get about 7 pancakes, but the number may vary, so it is good to adapt.

While the pancakes cool, we take care of the filling. We finely chop the onion and sauté it in a pan with hot oil until it becomes translucent. We add the liver and chicken breast, both ingredients well washed and cut into small pieces. We let them brown for a few minutes, stirring occasionally to prevent sticking. After the meat has acquired a slight crust, we add the wine, salt, and pepper, covering the pan to allow the ingredients to cook evenly. The liquid will reduce, and the flavors will concentrate, and this process takes about 15-20 minutes. A few minutes before turning off the heat, we add the chopped dill and sour cream, which will provide a fresh and creamy taste to the composition.

After obtaining the filling, we let it cool slightly, then add an egg and mix well to homogenize everything. Now we are ready to fill the pancakes. We put a portion of the mixture on each pancake and carefully roll them up, making sure the filling does not come out. We place the pancakes in a greased baking dish, and for an extra flavor, we brush them on top with a beaten egg, which will give them a golden and appetizing crust. If desired, you can also sprinkle some grated cheese on top before placing them in the preheated oven. We let the pancakes brown for about 20-25 minutes, until they become golden and appetizing. Finally, we serve these delicious pancakes with a fresh salad or a side of vegetables to complete this savory dish.

 Ingredients: For pancakes: 3 eggs, 250g flour (approximately), 300ml sparkling water, 2 tablespoons oil, salt and pepper, 1/2 bunch of dill. For the filling: 500g chicken liver, 200g chicken breast, one large onion, one egg, 2 tablespoons sour cream, salt and pepper, dill, a glass of white wine, 50ml oil for sautéing the filling.

 Tags:  eggs onion chicken meat pancakes flour oil sour cream wine