Liver pancake recipe

[Binbin]

Pat,

Hey! You once mentioned liver pancakes you had taken on a trip with you wrapped in wax paper (on FB).

Do you have a recipe to make liver pancakes.

Everytime I try they turn into scrammbled egg consistency when cooked and I would love to have small pancakes to make, freeze and re-heat to save time.

Thank you Pat!

[Pat Robinson]

Liver is magical! To make a "liver pancake", I buy 100% grass-fed beef liver, place it and a few pasture-raised eggs and some raw milk kefir (any liquid would do) and various herbs (oregano, rosemary, splash of cayenne, etc) into the blender and puree. It makes a pink mousse looking mixture. I pour it out on a hot griddle with bacon fat and cook them like pancakes. Just barely cook them on each side, like a minute each side.

Then I freeze the extra "liver pancakes" and just reheat one occasionally in the toaster oven. Barely heat - just to thaw well. I'll fry an egg or two, over easy so the yolk is runny, and place that on top of the pancake. The eggs add some lightness (texture) and flavor along with the bacon fat drippings.

This liver pate recipe is said to be loved by toddlers and husbands!

Here are a bunch more liver recipes!



Pat

[Binbin]

Thanks for the link Pat. Appreciate it :)

Re: the liver 'pancake', do you have quantity of the ingredients you mentioned. I am really trying to get an exact consistency of the mouse looking mixture to get it to turn to pancakes in the griddle, versus it turning into scrammbled egg consistency. 

Thanks again,

B

[Pat Robinson]

I don't measure. :-/  I generally use about a pound of liver and 4-6 large eggs. I add the liquid - just thin enough to pour. They are not thick though. The milk kefir is to soften the liver flavor and make it possible to puree in the blender. Ideal is to let the liver and milk "marinate" for 10 minutes before adding eggs and other ingredients. I rarely am that patient. :-)

Pat

[Binbin]

Ok, thanks for sharing Pat. Gotta try this again :)

[Karen Davis]

I have to try this, too. I am often on the receiving end of Pat's liver pancakes and I consider them a high treat. They are definitely edible and you just feel like you are giving your body a ton of nutrients. Akin to drinking a green smoothie though it tastes nothing like!

I suspect using the bacon grease is part of the secret as it would allow the cooking process to to be fast plus when you flip, there will be no impediment.

Pat - what are the little black seed things that are in there sometimes?

[Pat Robinson]

black seeds, nigella sativa, probably.

[Cindy O'Connor]

Can you make it with lamb liver too?

Pat Robinson said:

Liver is magical! To make a "liver pancake", I buy 100% grass-fed beef liver, place it and a few pasture-raised eggs and some raw milk kefir (any liquid would do) and various herbs (oregano, rosemary, splash of cayenne, etc) into the blender and puree. It makes a pink mousse looking mixture. I pour it out on a hot griddle with bacon fat and cook them like pancakes. Just barely cook them on each side, like a minute each side.

Then I freeze the extra "liver pancakes" and just reheat one occasionally in the toaster oven. Barely heat - just to thaw well. I'll fry an egg or two, over easy so the yolk is runny, and place that on top of the pancake. The eggs add some lightness (texture) and flavor along with the bacon fat drippings.

This liver pate recipe is said to be loved by toddlers and husbands!

Here are a bunch more liver recipes!



Pat

[Pat Robinson]

Yes. Lamb liver would be great.

Pat