Beef Liver Pancakes with Strawberry Glaze
When you think of pancakes, you probably imagine something sweet and fluffy, perfect for a lazy Sunday brunch. But have you ever considered pancakes made with liver? It may sound unconventional, but these liver pancakes with strawberry glaze are a delightful way to combine nutrient-rich ingredients with a touch of indulgence. If you’re looking to incorporate more organ meats into your diet but don’t love the taste, this recipe is a game-changer. The best part? You won’t even taste the liver!
Why Make Liver Pancakes?
Beef liver is one of the most nutrient-dense foods you can eat. It’s packed with essential vitamins and minerals, including Vitamin A, B12, iron, and zinc. However, the strong flavor of liver can be off-putting for some people. That’s where this recipe comes in. Blending liver into a pancake batter with eggs and ghee creates a smooth and mild base. Topped with a tangy and slightly sweet strawberry glaze, these pancakes are a perfect balance of flavors.
Ingredients for Liver Pancakes
Here’s what you’ll need to make these unique pancakes:
Pancakes:
- 3 oz raw beef liver
- 3 large eggs
- 3 tbsp ghee (or butter), softened
- 1/2 tsp sea salt
Strawberry Glaze:
- 1/2 lb frozen strawberries (or fresh, if available)
- 1/2 tbsp lemon juice
Optional topping:
- Raw honey (if you prefer a sweeter pancake experience)
This combination of ingredients ensures a nutrient-dense yet delicious meal that’s surprisingly simple to prepare.
How to Make Liver Pancakes with Strawberry Glaze
Step 1: Prepare the Strawberry Glaze
Start with the glaze, as it needs time to cool and thicken. If you’re using fresh strawberries, rinse and cut them in half before placing them in a saucepan. For frozen strawberries, simply add them directly to the pan along with the lemon juice. Bring the mixture to a boil over medium heat. You’ll notice the strawberries releasing their natural juices, creating a syrupy base.
Once boiling, reduce the heat to medium and let the glaze simmer for about 20 minutes. This allows the liquid to reduce and thicken. Once the glaze is done, set it aside to cool to room temperature. To achieve the perfect consistency, place the cooled glaze in the fridge for 30 minutes before serving.
Step 2: Make the Pancake Batter
While the glaze cools, it’s time to prepare the pancake batter. In a blender, combine the raw liver, eggs, softened ghee, and sea salt. Blend the mixture until it’s completely smooth. There should be no visible chunks of liver—this step is key to achieving the mild flavor and smooth texture of the pancakes.
Step 3: Cook the Pancakes
Heat a skillet over medium heat and add a small amount of ghee to grease the pan. Pour about 1/3 cup of the pancake batter into the pan for each pancake. Allow the pancake to cook for about a minute, then flip it over and cook for another minute on the other side. Repeat this process for each pancake, adding more ghee to the pan as needed. The batter should yield about five pancakes.
Step 4: Assemble and Serve
To assemble, stack the pancakes on a plate and spoon the chilled strawberry glaze over the top. The glaze adds a tart and slightly sweet contrast to the savory pancakes. If you’re looking for an extra touch of sweetness, drizzle a bit of raw honey over the glaze.
Why These Liver Pancakes Are a Must-Try
- Hidden Nutritional Powerhouse: The liver is seamlessly blended into the batter, making it easy to enjoy its benefits without the strong taste.
- Perfect for Meal Prep: These pancakes store well in the fridge, making them a great option for quick, nutrient-packed breakfasts throughout the week.
- Customizable Toppings: While the strawberry glaze is a standout topping, you can get creative with other options like blueberry compote or a dollop of Greek yogurt.
Tips for Success
- Choose High-Quality Liver: Opt for grass-fed beef liver to maximize the nutritional benefits and avoid additives.
- Adjust Sweetness: The strawberry glaze is naturally tart, but you can sweeten it to your liking with a touch of honey or a sugar-free sweetener.
- Serve Warm: The pancakes taste best when served warm, with the glaze slightly chilled for contrast.
Why I’m Sharing This Recipe
This recipe holds a special place in my heart because it exemplifies the mission behind my website: creating nutrient-dense meals that prioritize health without sacrificing flavor. After transitioning to a keto and low-oxalate diet, I’ve seen incredible improvements in my own health and want to share these benefits with others. Incorporating organ meats like liver into everyday meals can be intimidating, but recipes like this prove it doesn’t have to be. These liver pancakes are a delicious, approachable way to reap the rewards of eating liver.
Final Thoughts
If you’ve been hesitant to try liver, this recipe is a perfect introduction. The savory pancakes paired with the tangy strawberry glaze create a flavor combination that’s both unique and satisfying. Give these liver pancakes a try, and you might just find yourself adding them to your regular meal rotation. Enjoy, and let me know how you like them in the comments below!
Beef Liver Pancakes with Strawberry Glaze
Equipment
- 1 Blender
- 1 Sauce pan
- 1 Medium Skillet
Ingredients
Strawberry Glaze
- 1/2 lb strawberries (fresh or frozen)
- 1/2 tbsp lemon juice
Beef Liver Pancakes
- 3 ounces beef liver
- 3 large eggs
- 3 tbsp ghee (or butter)
Optional Topping
- 1 tbsp honey (raw)
Instructions
- Prepare the Strawberry Glaze: Start with the glaze, as it needs time to cool and thicken. If you’re using fresh strawberries, rinse and cut them in half before placing them in a saucepan. For frozen strawberries, simply add them directly to the pan along with the lemon juice. Bring the mixture to a boil over medium heat. You’ll notice the strawberries releasing their natural juices, creating a syrupy base.Once boiling, reduce the heat to medium and let the glaze simmer for about 20 minutes. This allows the liquid to reduce and thicken. Once the glaze is done, set it aside to cool to room temperature. To achieve the perfect consistency, place the cooled glaze in the fridge for 30 minutes before serving.
- Make the Pancake Batter: While the glaze cools, it’s time to prepare the pancake batter. In a blender, combine the raw liver, eggs, softened ghee, and sea salt. Blend the mixture until it’s completely smooth. There should be no visible chunks of liver—this step is key to achieving the mild flavor and smooth texture of the pancakes.
- Cook the Pancakes: Heat a skillet over medium heat and add a small amount of ghee to grease the pan. Pour about 1/3 cup of the pancake batter into the pan for each pancake. Allow the pancake to cook for about a minute, until golden brown on the bottom. Then flip it over and cook for another minute on the other side. Repeat this process for each pancake, adding more ghee to the pan as needed. The batter should yield about five pancakes.
- Assemble and Serve: To assemble, stack the pancakes on a plate and spoon the chilled strawberry glaze over the top. The glaze adds a tart and slightly sweet contrast to the savory pancakes. If you’re looking for an extra touch of sweetness, drizzle a bit of raw honey over the glaze.
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