Potato pancakes
Description
The recipe won't take much time. For baking, I mix the flour with the baking powder right away; I liked this ratio: 1 cup flour to 1 tsp baking powder. The bake turns out light and tender. Boil the potatoes, mash them, and measure out 200 g. Thin the warm mash with milk; you don't have to pour in all the milk at once—use it to adjust the thickness. Depending on how moist your flour and mash are, you may need a little less or a little more milk. The batter should be moderately thick and drip slowly off the spoon. See the recipe for more details. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the potato with a pinch of salt in the minimum amount of water until tender, mash it into a purée, and use 200 grams for the recipe. Mix the flour with baking powder—1 teaspoon of baking powder per cup of flour.
- 2
Step 2
Combine the mashed potatoes with the eggs and half of the milk.
- 3
Step 3
Add flour, salt, and ground black pepper.
- 4
Step 4
Add coarsely chopped garlic and fresh herbs.
- 5
Step 5
Using a blender, purée the batter until smooth, pouring in vegetable oil as you blend.
- 6
Step 6
Pour in the remaining milk to adjust the thickness of the batter. The consistency should be like classic pancakes.
- 7
Step 7
Fry the pancakes on a dry, hot frying pan. Pour a small ladleful of batter into the centre; it spreads on its own. Fry until bubbles form.
- 8
Step 8
Flip with a spatula and brown on the other side for about a minute.
- 9
Step 9
Repeat with the remaining dough. I got 13 pieces, 10 cm in diameter.
- 10
Step 10
Look how fluffy they are inside!