Chicken liver stuffed pancakes

Name: Chicken liver stuffed pancakes
Ingredients: 3 tablespoons milk; salt and freshly milled pepper; salt and freshly milled pepper; ½ pint (300 ml) milk; 1½ oz (40 g) plain flour; 1 medium-sized onion; pinch of dried mixed herbs; 4 tablespoons chicken stock or red wine; 4 tablespoons chicken stock or red wine; 2½ oz (65 g) butter; 1 lb (450 g) chicken livers; 12 pancakes

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

12 pancakes

Breakfast
Lunch

Method

Trim the chicken livers. Melt 1 oz (25 g) of the butter in a saucepan over low heat, add the chicken livers, stock or red wine and herbs. Cover with a pan lid and simmer for 10 minutes to cook the li