Chicken-Liver Pancakes

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Stuffed savoury pancakes can be made ahead ready for reheating and as such make an excellent choice for a buffet lunch or supper. Serve them with a seasonal salad and ther’s no need to cook any vegetables at all.



    Have the pancakes prepared and hot. Melt 25 g (1 oz) of the butter in a saucepan, add the trimmed chicken livers, the chicken stock or wine and the herbs. Cover and simmer for about 10 minutes or until the livers are cooked. Draw off the heat and pass the livers and liquid from the pan through a vegetable mill into a mixing basin, or chop very finely.

    Peel and finely chop the onion. Place in a saucepan and generously cover with salt water. Bring to a simmer and cook gently in a covered pan for 10 minutes. Drain and reserve both onion and cooking liquor.

    Melt the remaining butter in a saucepan and stir in the flour. Cook gently for a few moments and then gradually stir in about 1.5 dl (¼ pint) of the onion stock and then 2.5 dl (½ pint) milk. Bring up to the boil, stirring well to make a smooth sauce. Season with salt and pepper and check flavour – it should have a mild onion flavour. Add about 3 dl (½ pint) of this sauce and the cooked onion to the chicken-liver mixture and blend well. Fill the pancakes with the liver mixture, roll up and place in a buttered baking or serving dish.

    Thin down the rest of the sauce if necessary to make a coating sauce. Pour over the pancakes and put to heat through in a moderately hot oven (190°C., 375°F., Gas Mark 5) for 10 minutes. Cover with foil and extend the time to 30 minutes if reheating from cold.