Liver Pancakes with Filling
Tender pancakes made from chicken liver, stuffed with creamy cheese spread and vegetables. Nutritious and flavorful!
Updated : 23 September, 2025
Easy
About 20 min.
Ingredients
Pancakes
400 grams
Chicken liver
3
Eggs
200 milliliters
Milk
50 grams
Wheat flour
30 grams
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Filling
250 grams
Carrot
150 grams
Onion
150 grams
Curd cheese
100 grams
Curd
3
Garlic
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the chicken liver under running water. Use soft cottage cheese. Take cream cheese without any additives.
Step 2
Blend the chicken liver into a smooth mass using a food processor.
Step 3
Add eggs, milk, and flour to the blended liver. Pour in vegetable oil. Season with salt and pepper. Mix until smooth.
Step 4
The liver batter will be liquid, similar in consistency to kefir.
Step 5
Preheat a frying pan until hot. Before frying the first pancake, add a little vegetable oil. Pour some batter, spread it evenly, and fry on low heat until browned on both sides.
Step 6
Prepare all pancakes this way. You should get about 7 pieces.
Step 7
For the filling, peel the onion and carrot, rinse, chop the onion finely, and grate the carrot. Heat some oil in a pan and sauté the vegetables for 3-4 minutes over low heat. Then cover and steam them on very low heat for another 8-10 minutes until the carrot softens. Let the filling cool.
Step 8
For the spread, mix cream cheese and cottage cheese. Add garlic pressed through a garlic press. Season with salt and spices to taste. Mix well.
Step 9
Spread the cheese mixture over each liver pancake, place sautéed vegetables on one edge, and roll into a log.
Step 10
Prepare all pancakes this way. Cut each into 2-3 pieces if desired, and serve. Enjoy!