Ingredients
Pumpkin pancakes:
- 100 gram Pumpkin
- 300 ml Milk
- 200 ml Water
- 1 piece Chicken egg
- 100 gram Flour wheat / Flour
- 1/2 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1/2 teaspoon Baking powder
Chicken liver pate:
- 300 gram Chicken liver
- 1/2 piece Onion
- 1 piece Carrot
- 2 tablespoons Vegetable oil
- 100 ml Cream (33%)
- 1 teaspoon Mustard
- Salt to taste
- Black pepper to taste
Instructions
- We clean the pumpkin, cut it into small cubes, put it in a saucepan, fill it with water, bring it to a boil and cook it until ready for 10-15 minutes.
- Prepare the pate. I offer you the simplest and most delicious option. Carrots and onions are cleaned, finely cut, the shape of the cut does not matter, since the vegetables will be crushed.
- Fry the onions and carrots over medium heat in vegetable oil for about 5 minutes. In the chicken liver, remove the veins, cut in half and put in the pan with the vegetables.
- Fry the liver for about 10 minutes until browned. Add salt, mustard, pepper and cream.
- Stir and simmer over medium heat for about 10 minutes until tender.
- Let the liver cool down and punch the blender into a homogeneous mass-pate.
- Preparing pancake batter. Pumpkin along with the liquid is punched with a blender.
- Put salt and egg. Sugar is not needed, since pumpkin is already sweet, and pancakes are snacks. Stir.
- Pour the warm milk. Stir.
- Put the flour and baking powder, mix thoroughly so that there are no lumps.
- Pour the vegetable oil, mix, and leave the dough to swell for 30 minutes.
- The dough will thicken slightly.
- Fry pancakes in the usual way. I have a frying pan 22 cm in diameter. Grease the pan with oil, pour half a ladle of dough, spread evenly over the pan. Fry on medium heat until the dough "grabs", then turn it over.
- Bring to a boil for about 1 minute over medium heat.
- From this amount, I got 14 pieces.
- Let the pancakes cool slightly, but they should not be completely cold, otherwise they will lose their elasticity. Put about 2 tablespoons of pate on the edge of the pancake.
- Bend the right and left edges for minced meat.
- Roll the pancake into a tube.
- This dish is served as a cold appetizer for lunch or dinner, although it can also be served as a hearty Breakfast or afternoon tea.
- Bon Appetit!