Thin pancakes with potatoes

Thin pancakes with potatoes

Very tasty and original potato pancakes with greens. Serve hot and always with sour cream!
5 small potatoes
250-300 ml of milk
250-300 grams of flour
3-4 cloves of garlic
3 eggs
1 tablespoon (no slides) sugar
3 + 2 tbsp grow oil
parsley and green onions — optional

With the potato peel, cut each tuber into 4 pieces. Put the potatoes in a saucepan and add water to cover the potatoes completely, but not more.

  1. Add salt to the water with the potatoes, boil it until ready. Slightly cool boiled potatoes right in the pan with water.
  2. Using an immersion blender to turn the potatoes into a liquid puree (do not drain the water!).
  3. Peel the garlic and press through. You can rub the garlic on a fine grater.
  4. Heat the milk, bring to the boil.
  5. Add garlic to potato gruel, pour in hot milk, beat 3 eggs, pour in vegetable oil (3 tablespoons). Then gradually introduce flour (250-300 g), salt (you need about 1 tablespoon of salt, so that the pancakes were not fresh). Everything is good to stir and remove the dough for 20 minutes to rest, but you can and a little longer.
  6. Heat the pan, pour a little vegetable oil.
  7. Rinse parsley and green onion feathers, dry a little and chop finely.
  8. Fry thin pancakes, fry on both sides. First, pour the dough into the pan, pour a little chopped greens on it, fry the pancake on one side, then turn it over.

To make the products turn over easily and do not tear, you need to make pancakes smaller than the diameter of the pan.

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