The pancakes are thin and tender. And how delicious! Outwardly indistinguishable from ordinary pancakes. But the taste is still a little different.
How to cook
Peel the potatoes, cut them into pieces and put them in a small saucepan. I pour boiling water over so that the water barely covers the potatoes. I add some salt. I bring to a boil and cook over low heat until tender.
Let the potatoes cool a little. Then I send it to the blender (along with the liquid). I also add eggs here and beat it all.
It turns out this mashed potatoes:
I transfer the puree to a bowl and add milk, sugar, salt, vegetable oil and some dried onions to it. Fresh onions are not very suitable here. And dry is perfect. Onions can be bought ready-made. But I dry myself. How I do it, I told HERE. Instead of dry onions, you can add fried onions - also delicious.
Gradually add the sifted flour to the dough. And I mix it with a whisk so that there are no lumps.
What the dough should turn out can be clearly seen in the video below:
It should be like thick sour cream. If the dough is thicker, add a little milk. If it is thinner, a little flour. Be sure to let the dough stand for about half an hour! If you bake pancakes right away, they can break.
The pan is best used with a non-stick coating. The first time I grease it with oil. Then I bake in a dry frying pan. It is better to take a small pan diameter - about 20 cm.
I put it in a pile on a plate. You can make these spring rolls. But we eat just like that. This is delicious! Delicate, thin, fragrant and very, very tasty!
Recipe:
Potatoes - 5 pcs. (medium size)
Milk - 350 ml
Flour - 250 g
Eggs - 3 pcs.
Vegetable oil - 3 tbsp.
Sugar - 1 tablespoon (no slide)
Salt - 1 tsp
Onions (dry) - 1 tsp