Cornmeal Pancakes with Fried Chicken Livers and Onion Gravy

Cornmeal Pancakes with Fried Chicken Livers and Onion Gravy ingredients

• 1 cup all-purpose flour
• 0.5 cup fine cornmeal
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 cups buttermilk
• 1 whole large egg
• 2 tbsp unsalted butter, melted
• 1 lb chicken livers
• 0.5 cup all-purpose flour
• 0.5 cup cornmeal
• 1 tsp paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.75 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper
• 0.75 cup vegetable oil
• 2 tbsp unsalted butter
• 1 small yellow onion
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tsp Worcestershire sauce
• 0.25 tsp salt
• 0.25 tsp black pepper

How to make Cornmeal Pancakes with Fried Chicken Livers and Onion Gravy

1. Prepare the pancake batter first: In a large bowl, whisk together 1 cup all-purpose flour, 0.5 cup fine cornmeal, 1 tbsp granulated sugar, 1 tbsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt.
2. In a separate medium bowl, whisk 1.5 cups buttermilk, 1 large egg, and 2 tbsp melted unsalted butter. Pour the wet ingredients into the dry ingredients and stir with a fork until just combined; a few lumps are fine, do not overmix.
3. Prepare the chicken livers: Gently pat 1 lb chicken livers dry with paper towels. In a shallow dish, combine 0.5 cup all-purpose flour, 0.5 cup cornmeal, 1 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.75 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper.
4. Dredge each chicken liver thoroughly in the seasoned flour mixture, ensuring it's completely coated. Shake off any excess coating and place the dredged livers on a plate.
5. Heat 0.75 cup vegetable oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering, about 350-375°F (175-190°C). Carefully add the livers, in batches if necessary to avoid overcrowding, and fry for 2-3 minutes per side until deeply golden brown and cooked through (they should be firm but not hard).
6. Remove fried livers with a slotted spoon and place them on a paper towel-lined plate to drain. Keep warm by tenting with foil while you make the gravy and pancakes. Pour off all but 2 tablespoons of the frying oil from the skillet.
7. Make the onion gravy: Reduce heat to medium. Add 2 tbsp unsalted butter to the reserved drippings in the skillet. Once melted, add 1 small yellow onion, finely diced, and cook for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
8. Sprinkle 2 tbsp all-purpose flour over the onions and cook, stirring constantly, for 1-2 minutes to form a light roux. Slowly whisk in 1.5 cups beef broth, a little at a time, until smooth. Stir in 1 tsp Worcestershire sauce, 0.25 tsp salt, and 0.25 tsp black pepper.
9. Bring the gravy to a simmer, stirring occasionally, and cook for 5-7 minutes until thickened to your desired consistency. Taste and adjust seasonings if necessary. Keep the gravy warm over low heat.
10. Cook the cornmeal pancakes: Heat a separate non-stick griddle or skillet over medium heat and lightly grease it. Pour 1/4 cup of pancake batter per pancake onto the hot griddle.
11. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook until golden brown. Repeat with the remaining batter.
12. To serve, stack 2-3 cornmeal pancakes on each plate. Arrange a generous portion of the fried chicken livers alongside or on top of the pancakes. Spoon a hearty amount of the warm onion gravy over the livers and pancakes immediately.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.