Potato pancakes with sourdough starter
Description
The baking is simple and quick. Potato pancakes with wheat sourdough are very easy to prepare and have an excellent taste. I recommend using potato specifically as a filling, rather than adding it directly into the dough—this way the pancakes turn out light and fluffy, while the filling gets nicely fried. Don't forget salt and spices; they will make the pancakes more appetizing and aromatic.
Instructions
- 1
Step 1
1. Prepare the starter: place the starter culture into a bowl, add water and mix thoroughly. Add flour and mix. Cover the bowl with plastic wrap and let it sit at room temperature for 8 hours.
- 2
Step 2
2. Add water, chicken egg, sugar, salt, and vegetable oil. Mix well. Place the sifted flour into the bowl of a dough mixer and combine with baking soda.
- 3
Step 3
3. Add the sourdough mixture and knead in a mixer for 5 minutes at speed 2. Shape the dough into a ball and place it in a bowl greased with vegetable oil. Cover with plastic wrap and let rest for 30–40 minutes.
- 4
Step 4
4. Meanwhile, prepare the filling. Mix the peeled and coarsely grated raw potato with egg, salt, ground coriander, and vegetable oil.
- 5
Step 5
5. Place the dough onto a floured surface, round it up and shape into a log. Divide the dough into 6 portions, form them into balls and cover with plastic wrap. Let rest for 30 minutes.
- 6
Step 6
6. Form a thin flatbread from each ball by hand. Place the filling in the center and gather the edges of the dough to create a knot. Turn the flatbread over so the knot is facing down and flatten it by hand into a thin sheet.
- 7
Step 7
7. Fry the pancakes under a lid on a dry or oil-greased skillet.