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Ingredients

Serves:
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all-purpose flour 250 g
sugar 30 g
salt ½ tsp
dry instant yeast 4 g
potato 100 g
water 400 g
vegetable oil 45 ml

Nutritional information

cal
176,32
prot
3,23
fat
5,82
carbs
28,14
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Potato pancakes

Potato pancakes
Cuisine:

    Ingredients

    A pile of plump pancakes won’t leave anyone indifferent! They were made for eating with fragrant honey, jam or berries mashed with sugar. The recipe is quite adaptable, e.g. if you reduce the sugar, the blins will go with mushrooms, potatoes, chicken, cured salmon or any savoury filling to your taste. The potato pancakes will make a good weekend breakfast during the Lent or any time you want it.


    Valentina Maslova

    Recipe author

    Valentina lives on the coast of the stern but beautiful Baltic Sea. She loves cooking from early childhood, but in the present hobby has outgrown since the moment she began to live independently. Now she cooks with great pleasure for her family. Twice mom. Among the hobbies is photography, and food-photos recently occupy the lion's share of all shots.

    Steps

    1
    Done

    Step 1

    Sift the flour into a bowl, add sugar, salt and yeast. Mix.

    2
    Done

    Step 2

    Peel the potatoes and grate finely. Heat the water till lukewarm (40-42°C) to activate the yeast. In a big bowl combine the grated potatoes, the water and 40 ml oil. Mix well with a whisk.

    3
    Done

    Step 3

    Gradually, in 3-4 portions, add the flour mixture to the liquid ingredients, stirring constantly with a whisk to prevent the lumps. Cover the bowl with a towel or cling film and leave at room temperature for 30 mins. The dough will double in volume.

    4
    Done

    Step 4

    Stir the dough. If it is too thick, add some water. Heat a pan well and brush it with some oil. Pour the dough onto the pan with a ladle and swirl to cover the bottom. Fry the pancakes for 1 minute per side over medium heat.

    5
    Done

    Step 5

    Repeat the procedure for the rest of the dough, making a pile of the cooked ones.

    6
    Done

    Step 6

    Potato pancakes are done! Enjoy your meal!

    Tips:

    If you’re not fasting, grease the cooked hot blins with some butter.

    Potato pancakes

    A pile of plump pancakes won’t leave anyone indifferent! They were made for eating with fragrant honey, jam or berries mashed with sugar. The recipe is quite adaptable, e.g. if you reduce the sugar, the blins will go with mushrooms, potatoes, chicken, cured salmon or any savoury filling to your taste. The potato pancakes will make a good weekend breakfast during the Lent or any time you want it.

    • Автор рецепта:
    • После приготовления вы получите 10 pcs
    • Время приготовления: 1 hour

    Ингредиенты

    • 250 g all-purpose flour
    • 30 g sugar
    • ½ tsp salt
    • 4 g dry instant yeast
    • 100 g potato
    • 400 g water
    • 45 ml vegetable oil

    Способ приготовления

    • Sift the flour into a bowl, add sugar, salt and yeast. Mix.

    • Peel the potatoes and grate finely. Heat the water till lukewarm (40-42°C) to activate the yeast. In a big bowl combine the grated potatoes, the water and 40 ml oil. Mix well with a whisk.

    • Gradually, in 3-4 portions, add the flour mixture to the liquid ingredients, stirring constantly with a whisk to prevent the lumps. Cover the bowl with a towel or cling film and leave at room temperature for 30 mins. The dough will double in volume.

    • Stir the dough. If it is too thick, add some water. Heat a pan well and brush it with some oil. Pour the dough onto the pan with a ladle and swirl to cover the bottom. Fry the pancakes for 1 minute per side over medium heat.

    • Repeat the procedure for the rest of the dough, making a pile of the cooked ones.

    • Potato pancakes are done! Enjoy your meal!

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    Pumpkin milk
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    Berry pudding
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    Pumpkin milk
    next
    Berry pudding

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