Pancakes made with potato broth
Description
During the preparation of pancakes there are two nuances: the potato broth should be warm, not hot. Otherwise, hot broth will gelatinize the flour, and mixing the batter will be quite difficult. The second nuance is mineral water. The bottle of water should be opened right before adding it to the batter. The value lies precisely in the bubbles. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cover the peeled potatoes with water so they are submerged, add salt, and cook until the potatoes are tender.
- 3
Step 3
Dice the onion. Fry it in 60 ml of vegetable oil.
- 4
Step 4
Drain the cooking water from the cooked potatoes. We will need 290 ml. Pour it into a bowl. You can use the potatoes for preparing other dishes.
- 5
Step 5
Add the flour to the warm broth in portions and stir, so there are no lumps.
- 6
Step 6
Add fried onion, salt, sugar, and vegetable oil to the dough; at the very end, pour in mineral water.
- 7
Step 7
Stir well with a whisk.
- 8
Step 8
Heat the pan, grease it once with oil. Scoop a small amount of batter into a ladle, pour it onto the pan, and cook the pancakes on both sides until golden brown.
- 9
Step 9
Stack the finished pancakes and serve them immediately.
- 10
Step 10
The pastry is ready. Serve with tea.