Pancakes made from mashed potatoes recipe with photos. Pancakes made from mashed potatoes Pancakes made from mashed potatoes
1. Pour milk into a deep bowl, beat in an egg and pour in vegetable oil.
2. Mix the ingredients well with a whisk. Add honey and stir again until it is completely dissolved. If the honey is too stiff, melt it a little. And if there are contraindications to this product, replace it with brown or white sugar.
3. Add flour to the liquid ingredients.
4. Mix well again so that the flour is completely dissolved in the total mass. Then add mashed potatoes and stir well. The puree should be completely dissolved throughout the entire mass. The consistency of the dough should be like regular pancakes, like very liquid sour cream.
Note: how to cook mashed potatoes?
Peel the potatoes, wash and cut into cubes. Place in a cooking pan, add water so that it completely covers the tubers, add salt and boil. Then remove the foam that has formed on the surface, close the lid and cook until soft for about 20 minutes. Place the finished potatoes on a sieve to drain the liquid, and pound them with a masher until they have a puree-like consistency.
5. Place the frying pan on the stove and heat it well. Before baking the first pancake, grease the bottom surface with a thin layer of vegetable oil. Then scoop out the dough with a ladle and pour it into the pan. Swirl it in all directions so that it is evenly distributed in a circle.
6. When golden brown edges appear along the oval of the pancake, turn it over to the other side and bake for about one minute.
To prepare our pancakes you need mashed potatoes. You can use freshly prepared puree or yesterday's puree left over from dinner. In order to prepare mashed potatoes, you need to peel the potatoes, cook until tender (for 20-25 minutes) in salted water. Then drain the liquid and mash the potatoes with a potato masher until you obtain a smooth puree. Place warm (not hot!) mashed potatoes, salt, sugar, eggs into a deep bowl. Mix the mashed potatoes well with a mixer, then add milk and vegetable oil, mix again.
Next, add the sifted flour and use a mixer to knead a moderately thick pancake dough.
Leave the dough to rest for 30 minutes. Heat the frying pan well and lightly grease it with vegetable oil. Pour a small amount of dough into the heated frying pan and distribute evenly. Bake the potato pancake over medium heat on both sides until golden brown. Fry all the pancakes in the same way.
Serve the most delicious, tender pancakes made from mashed potatoes with milk, piping hot. Sour cream or butter is a good addition to these pancakes.
Pancakes made from mashed potatoes, the recipe with photos of which I offer, turn out incredibly tasty and satisfying. I assure you, you can easily bake a mountain of such pancakes. I always make these pancakes when I have leftover mashed potatoes and I really like them. And if you don’t have leftover mashed potatoes, boil potatoes specifically for making pancakes according to this recipe and you won’t regret it. The pancakes turn out soft and tender. They can be served with sour cream or various sauces. You can also stuff potato pancakes with fried mushrooms, chicken, and stewed cabbage.
If something goes wrong with your dough and the pancakes begin to tear, don’t worry, just add a little more flour and prepare potato pancakes.
You can add fried onions to the pancake dough; it will give them a special taste. But this is optional, and without it it turns out very tasty. We also advise you to prepare.
Ingredients:
- mashed potatoes - 1 glass;
- flour - 1 glass;
- eggs - 2 pcs.;
- salt - a pinch;
- vegetable oil - 2 tbsp;
- butter for greasing pancakes.
How to cook with photos step by step
Mix mashed potatoes with warm milk with a whisk. Stir well so that there are no lumps.
Beat the eggs into the potato-milk mixture, add flour and salt. Mix well.
The dough for potato pancakes is ready. Add 1 tbsp. vegetable oil, so the pancakes will not stick to the pan.
Grease a frying pan with vegetable oil, pour in the dough and distribute it throughout the pan. Make potato pancakes thicker, because thin ones will tear.
Fry the pancakes on each side for 2-3 minutes. Fry all the pancakes this way. Place pancakes on a plate. Grease each pancake with butter.
Serve potato pancakes warm with sour cream. Bon appetit! 
You can find out how else to serve pancakes from
How to make pancakes from mashed potatoes, recipe with photos - a complete description of the preparation so that the dish turns out very tasty and original.
Potatoes are a universal and, most importantly, affordable product from which you can prepare a huge number of delicious dishes for all occasions.
Did you know that you can bake thin potato pancakes from the root vegetable, which look great both as a snack and as an independent treat. Despite the fact that the recipe uses puree, the pancakes are light, not thick, elastic and with special flavor notes.
Potato pancakes: a recipe for thin pancakes with garlic
How to make thin potato pancakes
- Peel the potatoes, boil and mash into a liquid puree.
- Add eggs, salt, finely chopped or pressed garlic to the resulting pureed mass.
- Add milk, mix everything.
- Start adding flour to the mixture in small portions. Stir the dough so that there are no lumps left. It is most convenient to use a blender or mixer, but you can also mix with a whisk.
- At the end, add vegetable oil. If the dough turns out to be thick, pour a little milk or warm water into it - it should be like liquid sour cream.
- Before you start baking pancakes, heat the frying pan after greasing it with butter or vegetable oil. If you have a frying pan with a high-quality non-stick coating, you can bake without oil.
Frying time is 1-2 minutes on each side. Since our mashed potatoes are ready, we need to wait until the potato pancakes are just browned.
You may not add garlic to the dough, but it is what gives the potatoes their special piquant notes. You can also tone the taste with a small pinch of allspice black pepper, ginger or coriander.
The “flatbreads” are obtained with almost no holes, so they can be stuffed with meat or vegetable fillings. They also go perfectly with sour cream, cream, cheese and tomato sauces. They can be eaten cold, warm or hot.
Be sure to try at least once to cook thin potato pancakes in a frying pan - it’s incredibly delicious. It would not be a shame to serve them at the holiday table as a snack; they can also be an excellent breakfast and snack at work or on the road.
Mashed potato pancakes
Pancakes made from mashed potatoes, the recipe with photos of which I offer, turn out incredibly tasty and satisfying. I assure you, you can easily bake a mountain of such pancakes. I always make these pancakes when I have leftover mashed potatoes and I really like them. And if you don’t have leftover mashed potatoes, boil potatoes specifically for making pancakes according to this recipe and you won’t regret it. The pancakes turn out soft and tender. They can be served with sour cream or various sauces. You can also stuff potato pancakes with fried mushrooms, chicken, and stewed cabbage.
If something goes wrong with your dough and the pancakes begin to tear, don’t worry, just add a little more flour and prepare potato pancakes.
You can add fried onions to the pancake dough; it will give them a special taste. But this is optional, and without it it turns out very tasty. We also advise you to prepare pumpkin pancakes with cottage cheese.
Ingredients:
– mashed potatoes – 1 glass;
– flour – 1 glass;
– eggs – 2 pcs.;
– salt – a pinch;
– vegetable oil – 2 tbsp;
– butter for greasing pancakes.
Mix mashed potatoes with warm milk with a whisk. Stir well so that there are no lumps.
Beat the eggs into the potato-milk mixture, add flour and salt. Mix well.
The dough for potato pancakes is ready. Add 1 tbsp. vegetable oil, so the pancakes will not stick to the pan.
Grease a frying pan with vegetable oil, pour in the dough and distribute it throughout the pan. Make potato pancakes thicker, because thin ones will tear.
Fry the pancakes on each side for 2-3 minutes. Fry all the pancakes this way. Place pancakes on a plate. Grease each pancake with butter.
Serve potato pancakes warm with sour cream. Bon appetit!
You can find out how else to serve pancakes from the recipe for sweet rolls.
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Chocolate custard muffins
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Thin potato pancakes
- 5 small potatoes
- 250-300 milk
- 250-300 flour
- 3-4 gb garlic
- 3 eggs
- 1 tbsp (without slide) sugar
- 3+2 tbsp growing oils
- parsley and green onions - optional
Peel and cut the potatoes into 4 pieces, add water (so that it just covers the potatoes), add salt and boil until tender. Let it cool slightly and put it in a blender, along with the water in which you boiled, until it becomes mushy.
Add peeled and pressed garlic, eggs, flour, milk (bring to a boil), 3 tbsp of oil and salt to the potato mixture (about 1 tsp - pancakes should not be bland)). Mix thoroughly and let the dough sit for minutes. 20 rest (if you have time, you can do more)
Fry in a hot frying pan, with the addition of a small amount of oil, thin pancakes of medium diameter (not for the whole frying pan - it will be difficult to turn over)
Bon appetit!
Additional Information
These pancakes must be fried, otherwise it is difficult to turn over and they tear. They are very tender! Everyone loves them! Both old and young. If desired, you can sprinkle one side with chopped herbs. My potatoes are slightly larger than a matchbox.
Recipe: Thin potato pancakes, how to cook quickly and tasty at home
Posted by Yulia Akhanova | in the category Maslenitsa and pancake recipes. Pancake recipes. The recipes are delicious and inexpensive. Economical breakfast recipes. What to cook for breakfast 02/23/2017
Have you tried many pancake recipes and are looking for something new? I suggest preparing tender, soft potato pancakes with a subtle onion aroma. They cook very quickly and are eaten even faster. Tested many times!
Total cooking time – 1 hour 10 minutes
Active cooking time – 0 hours 45 minutes
Cost - very economical
Calorie content per 100 g - kcal
Number of servings – 4 servings
How to cook potato pancakes
Potatoes - 3 pcs.
Chicken egg - 2 pcs.
Milk – 250 ml
Wheat flour - 150 ml
Salt - pinch(s)
Sugar - 1 tsp.
Garlic - 1 tooth.
Vegetable oil - 4 tbsp. + for greasing the pan
Green onions - to taste
These pancakes can also be made from mashed potatoes that are left over from dinner. All you need to do is heat the puree well and combine it with the rest of the ingredients.
Peel, wash, cut potatoes (approximately 250-300 g in peel), cut into cubes and boil in salted water until tender.
Drain the water (there is no need to leave the potato broth to make mashed potatoes), mash the potatoes with a masher and make a thick mashed potato.
Heat the milk until it is hot.
Pour hot milk into mashed potatoes.
Squeeze the garlic here through a special press (garlic press).
Mix thoroughly and let the mixture cool for a couple of minutes.
Add eggs, salt, sugar and vegetable oil to the potato dough. Mix everything vigorously with a spatula or hand whisk.
Sift the wheat flour well and add it into the dough in parts (I added the flour in three additions, kneading the dough well with a whisk each time). Mix everything very thoroughly.
The dough is ready. Check its consistency. The batter should come out a little thicker than regular pancakes. If the dough is too thick, you can add a little warm milk.
It is better to fry pancakes in a small frying pan - this will make it easier to turn them over. Pancakes are also well fried in a special pancake frying pan (about 20 cm in diameter).
Using a pastry brush, grease the frying pan with a thin layer of vegetable oil (you can also grease it with a piece of lard) and spread the potato dough in a thin layer over the frying pan. The dough can be spread with a spoon or by rotating the pan in a circular motion.
To make potato pancakes even tastier, you can sprinkle one side with chopped green onions.
Turn the pancake over and fry it until golden brown.
Ready-made pancakes can be stacked, triangles, or rolled into a tube.
Soft and golden-brown potato pancakes are especially delicious when eaten hot with sour cream. Be sure to try it!
Potato pancakes
Friends, I was making potato pancakes today, there were some boiled potatoes left after yesterday’s dinner, and I decided to make pancakes from mashed potatoes. To diversify the taste of potato pancakes, you can add various spices to the pancake dough if desired (a little ground black pepper, turmeric or any others to your taste), as well as garlic, passed through a press or onions fried in vegetable oil. This time I didn’t add any spices because I decided to bake pancakes with filling. I fried chicken liver with onions, added fresh herbs and stuffed it into pancakes.
The result was very satisfying potato pancakes stuffed with fried liver and onions. You can also fill these pancakes with a sweet curd filling; I’ll describe how to make such a filling a little lower, but now the recipe for pancakes.
Potato pancakes recipe
Friends, a joke about pancakes.
A child solves a crossword puzzle: “You can’t make pancakes without it” - four letters, the first letter “M”. The child wrote without hesitation... “mom”
You might be interested in another recipe for pancakes with milk. which always work out.
- boiled potatoes 3 pcs. average size
- eggs 2 pcs.
- milk 400 ml
- starch 1 tbsp.
- flour 5 tbsp.
- salt to taste
How to make pancakes from mashed potatoes
- Mash the potatoes as for mashed potatoes. Add milk, stir.
- Add starch. salt and egg, mix.
- Add flour last. Mix until smooth.
- The dough for baking potato pancakes is ready.
- Heat a frying pan well (I have a cast iron frying pan).
- Bake potato pancakes in a well-heated frying pan. greased with vegetable oil. Bake until golden brown.
Sweet cottage cheese filling for mashed potato pancakes
The recipe for curd filling is as simple as twice two. Use all the proportions for the filling based on your personal taste.
How to prepare sweet curd filling for pancakes
Pour boiling water over pre-washed dried apricots and raisins. I soaked the dried apricots separately from the raisins. Cottage cheese (I used homemade cottage cheese), mix with sour cream, add a little sugar to taste. Stir. Divide the cottage cheese into two parts. Mix one part of the curd with raisins, and the other with dried apricots cut into small pieces. It turns out two types of potato pancakes - pancakes with cottage cheese and raisins and potato pancakes with cottage cheese and dried apricots.
Potato pancakes with salmon (canned) - whipped up
Friends, another interesting idea. Potato pancakes can be made with salmon. For a faster option, as they say in a hurry (see also the recipe for a quick pizza), you can prepare the filling from canned fish. I used canned Atlantic salmon in oil. You can diversify the filling with boiled eggs. For a standard can of canned food, 2-3 boiled eggs. Mash the fish on a plate with a fork. add finely chopped boiled eggs. Mix everything. The filling for potato pancakes is ready.
Friends, Maslenitsa is coming soon - time to bake pancakes and welcome the arrival of spring. Be sure to try baking mashed potato pancakes for Maslenitsa. Very tasty and filling!
Recipe for mashed potato pancakes
Next, in the same way as for traditional pancakes, prepare the batter and bake thin pancakes in a frying pan. The most convenient way to do this is with a blender, but if you don’t have one, you can get by with a fine grater. Potato pancakes differ little from regular pancakes in the cooking process. The main difference is that you first need to prepare mashed potatoes.
How to make pancakes from mashed potatoes?
Butter 50 g
Wheat flour 4 tbsp.
Vegetable oil 50 ml.
Pancakes from mashed potatoes recipe
Bon appetit)) Serve hot.
Grease the pan with oil and fry the pancakes for 3-4 minutes on each side.
Ready dough for pancakes.
Add garlic squeezed out by poess, flour and leave for 10-15 minutes. Put butter, egg into hot potatoes and beat until pureed.
Peel and cut the potatoes, add milk, salt and cook until tender.
Potato pancakes with herbs
Thin, delicious pancakes can be made from potatoes! It turns out incredibly delicious! These pancakes taste a little like potato pancakes, a little like potato pies, but are distinguished by their tenderness and more refined taste.
It's not difficult to prepare them. In addition, you can additionally add cheese, herbs or mushrooms. Today I will tell you how to prepare potato pancakes with herbs.
- 30-40 ml. – refined vegetable oil
- 7-8 pcs. – medium potatoes
- 10 g – sugar
- 350-400 ml. – milk
- 4 eggs
- ½ bunch – fresh parsley
- 5-7 cloves – garlic
- 400-450 g – flour
- ½ bunch – green onions
- to taste - salt
- Peel the potatoes, rinse them, fill them with water (just to cover), put them on the fire, add salt to taste and boil until tender.
- Then let it cool and make mashed potatoes together with water (I used a blender for convenience).
- Boil the milk.
- Chop the green onions and parsley very finely.
- Pass the garlic through a press, mix with the puree, also add milk, flour, sugar, eggs, vegetable oil, chopped herbs, and if necessary, add salt to taste.
- Mix until smooth, leave the dough to stand for 30-40 minutes.
- Heat a frying pan, lightly grease it with oil and fry thin pancakes in it (it is better not to make them large, as it will be quite difficult to turn them over, they turn out to be very tender).
These potato pancakes are liked by everyone, as they say, young and old. They are best served with sour cream or sour cream sauce. Personal impressions: I’ve never tried anything like this before, it’s very tasty and makes me want to get more. Try also cooking them with cheese or mushrooms. Incredibly delicious!
Enjoy your meal!
Recipes for potato pancakes - classic and stuffed
Potato pancakes, affectionately called potato pancakes, tertiki or potato pancakes, are very simple and satisfying. But at the same time, they are so tasty that they are included in the menu of many restaurants.
Only dieters with iron willpower can refuse potato pancakes.
- Raw medium-sized potatoes - 4 pieces. You should not use new potatoes, as they are too watery.
- Onion - 1 head. White or lilac is best.
- Wheat flour - 300 g.
- Ryazhenka - 200 ml.
- Chicken egg - 1 piece.
- Salt is on the tip of the knife.
- Ground pepper - 1 pinch.
Potato pancakes with garlic
- Onions - one pc.
- Garlic - several cloves.
- Chicken egg - 1 piece
- Wheat flour - 200 g.
- Milk - 100 ml.
- Boiled or still drinking water - 200 ml.
- Salt and ground pepper - a couple of pinches each.
- Refined vegetable oil for frying.
If you don't like the taste of onions and/or garlic, don't add them. For those who wish, serve garlic butter and finely chopped green onions.
Recipe for potato pancakes with garlic and herbs - video
Potato pancakes with kefir
- Raw medium potatoes - 4 pieces.
- Kefir (not low-fat) - 200 ml.
- Wheat flour - 200 g.
- Baking soda - on the tip of a knife.
- Salt and ground pepper to taste.
- Refined vegetable oil.
- Peel and grate the potatoes on the finest grater and pour kefir in a deep container. First remove it from the refrigerator and let it stand for about an hour. Add some salt. Add a little soda.
- At this time, sift the flour through a sieve. When you see bubbles on the surface of the container, start pouring it into it in a thin stream, stirring constantly.
- Add a spoonful of oil there and stir again.
- Fry the pancakes in a frying pan with oil.
- Lightly pepper the finished ones.
Thin potato pancakes
Thin potato pancakes are even tastier.
Recipe for thin potato pancakes - video
Potato pancakes with minced meat
The dish is also prepared with fillings, such as minced meat.
- Mix finely chopped onion and a bag of herbs with the minced meat. Break two eggs into a bowl, add salt and pepper (a couple pinches of salt and one pinch of pepper). Stir, distributing the ingredients evenly.
- Grate the peeled potatoes on a fine grater, add flour, break the remaining three eggs into the same container and also stir until the dough has a homogeneous consistency.
- Form thin cakes with a diameter of 15–17 cm and a thickness of 2–3 mm from the potato mixture on a cutting board. Place the minced meat in the middle of the flatbread, level it, and cover with the second flatbread on top. Pinch the edges.
- Fry in a frying pan over low heat on both sides for at least 8-10 minutes.
Potato pancakes with minced meat
- Cut a piece of meat into several smaller pieces and boil in slightly salted water until it is ready. Cool and grind in a blender, food processor, or grind in a meat grinder.
- Peel the onion, cut it as you like and fry over high heat until it turns beige-brown. Place in a container with minced meat.
- Stir the contents of this container by pouring in about half a glass of meat broth. Add a couple of pinches of salt and pepper.
- Cut the potatoes into pieces and place in a blender bowl. Continue grinding until not even small pieces remain. Add remaining ingredients. Finely chop the greens. Blend with blender for at least one minute.
- Fry the pancakes. Place minced meat on each prepared one and roll into a tube.
Potato pancakes with meat are a complete dinner.
- Raw medium potatoes - 5-6 pieces.
- Heavy cream or non-skimmed milk - 200 ml.
- Chicken egg - 2 pieces.
- Wheat flour - 200 g.
- Any lean meat - a little less than half a kilogram.
- Onions - one piece.
- Sweet red or yellow pepper - 1 piece.
If desired, peppers can be replaced with carrots, fresh or sun-dried tomatoes.
Potato pancakes with chicken and grated cheese
- Raw medium potatoes - 4–6 pieces.
- Chicken egg - 2 pieces.
- Chicken breast - 1 piece.
- Hard cheese - 60 g.
- Premium wheat flour - 100 g.
- Salt, ground pepper - to taste.
- A few sprigs of fresh herbs or one bag of dried herbs.
- Refined vegetable oil, mayonnaise.
- Rinse the fillet with cold water and cut into small cubes or grind through a meat grinder. Sprinkle with seasoning and fry in a little vegetable oil over high heat for 5 minutes.
- Grate the cheese.
- Mix the above ingredients and herbs.
- Squeeze the grated potatoes through cheesecloth, break the eggs, flour, salt and pepper into a bowl. Mix everything. The mass resembles puree.
- On a cutting board, shape into flat cakes a little less than half a centimeter thick.
- Fry each over high heat for a couple of minutes on each side. Then remove from the pan, add the filling, fold in half and bake until crispy golden brown, sprinkled with cheese and spread with mayonnaise.
Potato pancakes with minced chicken
- Raw medium-sized potatoes - 6–8 pieces.
- Chicken meat (you can breast) - 1 leg, 2-3 drumsticks, 2 thighs or 1 fillet.
- Chicken egg - 1 piece.
- Sour cream (not low fat) - 0.5 cups.
- Any greenery - several branches.
- Ground nutmeg - on the tip of the knife.
- Refined vegetable oil.
- Squeeze the grated potatoes through cheesecloth several times, getting rid of the liquid.
- Grind the chicken in a meat grinder. Break an egg into this container and add grated potatoes. Stir.
- Add salt and spices and stir again. There are no lumps in the finished dough.
- Place pancakes on a hot frying pan. Fry them until cooked, reducing the heat to medium.
- Serve with sour cream sauce, adding finely chopped herbs to the sour cream and lightly salting it.
Pancakes with minced chicken and cheese
- Chicken egg - 2 pieces.
- Wheat flour – 200 g.
- Chicken fillet minced in a meat grinder - 2 pieces.
- Butter - 1/8 pack.
- Onion - 1 onion, garlic - several cloves.
- Green onions - a few feathers, parsley - a couple of sprigs.
- Hard cheese - 200 g.
- Salt and ground pepper - to taste.
Pancakes with minced chicken and rice
- Raw medium-sized potatoes - 8–10 pieces.
- Heavy cream or non-skimmed milk - 200 ml.
- Chicken egg - 2 pieces.
- Wheat flour - 200 g.
- Minced chicken - 200 g.
- Rice - 180 g.
- Onion - 1 onion.
- Butter - 1/4 pack.
Seasonings you will need: salt and ground pepper - to taste, curry seasoning - a few pinches, soy sauce - 7-10 ml, dill - 3-4 sprigs.
- Bake pancakes as described in the previous recipe.
- Melt the butter and fry the chopped onion until pale golden brown. Add minced meat, dill sprigs and curry to the onion, reduce heat to low and continue frying for 5-7 minutes.
- Cook the washed rice by pouring twice the amount of water into the pan.
- Finish preparing the filling by placing rice in a container with minced meat and pouring soy sauce over it. Stir well.
- Place it on the pancake and roll it into a tube.
Gaelic potato pancakes with filling
Potatoes are extremely loved not only by citizens of Russia, Belarus and Ukraine. It is no less popular in Ireland, where the following dish was invented.
- Raw medium potatoes - 12 pieces.
- Wheat flour - 1.5 cups.
- Small beef medallions weighing about 50 g each - 20 pieces.
- Champignons or any wild mushrooms - two handfuls.
- Onions - two large onions.
- Irish whiskey - 1 glass (50–60 ml).
- Non-skimmed milk - 400 ml.
- Heavy cream - 400 ml.
- Salt and ground black pepper - to taste.
Fluffy milk pancakes without yeast recipe
I remembered thin potato pancakes in connection with the beginning of Oktoberfest - the famous beer festival where these same pancakes are served. And I thought that I should have prepared it a long time ago, because these hearty, interesting and very tasty pancakes are not only good for the holidays! Today we will prepare pancakes from raw potatoes, from ready-made mashed potatoes. The first option tastes closer to potato pancakes. The second recipe will appeal to those who like more traditional, soft and thin potato pancakes. Choose and cook with pleasure!
Raw potato pancakes
Prepared from raw tubers, crushed in a blender or on a grater. The taste is something between potato pancakes and pancakes. The dough is kneaded with milk and boiling water, which “brews” the flour and starch, due to which the products hold their shape better. Fried onions and dried dill are added for flavor. You can add spices to taste, experiment with adding grated cheese and other tasty toppings.
Ingredients
potatoes - 3-4 pcs. (250 g)
onions - 1 pc.
large chicken egg - 1 pc.
wheat flour - 1 tbsp.
milk - 100 ml
boiling water - 200 ml
salt - 0.5 tsp.
baking powder - 1 tsp.
vegetable oil - 2 tbsp. l.
dried dill - 1 tbsp. l. optional
How to make pancakes from raw potatoes
I peeled the onion and cut it into cubes. Then he heated the vegetable oil in a frying pan and lightly simmered the onion, that is, brought it to softness and transparency. No need to fry it too much. The task here is to flavor the oil, which will then be added to the dough along with the onions and give our pancakes a pleasant aroma.
Next you need to peel and chop the raw potatoes. I recommend using a blender, it does the job perfectly in 1-2 minutes. If you don’t have special equipment, then take a fine-toothed grater (“garlic grater”) and grind the tubers using the old-fashioned method until it turns into a paste.
So, I cut the potatoes into large pieces, placed them in a blender bowl, and added the onions along with the oil. I punched everything until smooth. It is important to grind all the ingredients to a very, very fine creamy state, then the pancakes will not stick to the pan and will be well baked and browned.
Add sifted flour, baking powder, salt and dried dill and mix well again.
Pour in boiling water and whisk again. I left it for 10 minutes so that the gluten swells and the dough becomes more flexible and thick. The consistency should be the same as for regular pancakes. If necessary, you can add a couple of tablespoons of flour or, conversely, add milk.
I baked pancakes in a well-heated frying pan, as usual, on both sides until golden brown. In order for them to turn out holey, the pan must be very hot and red-hot. After pouring the dough into it, reduce the heat and cook over medium heat so that the raw potatoes have time to fully cook. Yield: 7 pieces.
Cooking photo recipe:
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Pancakes made from mashed potatoes
Prepared from boiled and peeled potatoes. The advantage of the recipe is that you can use yesterday’s puree, which is left over after dinner. In this case, it needs to be warmed up properly, and then mixed with the rest of the ingredients. The dough is prepared in milk, the products are soft and hold their shape perfectly. To improve the taste, you can sprinkle with finely chopped green onions when frying, although you can do without any additives at all. These pancakes are very similar to the usual flour pancakes, so, as a rule, everyone without exception likes them.
Ingredients
Potatoes - 3-4 pcs. (250 g)
Chicken eggs - 2 pcs.
Milk - 250 ml
Wheat flour - 1 tbsp.
Salt - 0.5 tsp.
Sugar - 1 tsp.
Baking powder - 0.5 tsp.
Vegetable oil - 4 tbsp. l.
Green onions - 20 g optional
How to make pancakes from mashed potatoes
I peeled the potatoes, washed them, cut them into cubes and boiled them in salted water until tender. I drained the potato broth (you won’t need it) and mashed it with a masher into a thick puree.
Heated the milk - on the stove or in the microwave until almost boiling. I poured hot milk into the mashed potatoes. Mix thoroughly and leave the mixture to cool for 10 minutes.
Added the sifted flour in parts - in three or four additions, vigorously kneading each time with a whisk. The dough should be homogeneous in consistency, slightly thicker than for regular pancakes. If necessary, you can add warm milk, thus adjusting the thickness.
It is best to fry pancakes in a special pancake maker or in a small frying pan to make it easier to flip. Each time I greased the bottom with a pastry brush dipped in vegetable oil, poured in the potato dough in a thin layer and distributed it in a circular motion over the pan. If desired, you can sprinkle with chopped green onions, then the dish will turn out even tastier and more aromatic. Fry for 2-3 minutes on each side over low heat until golden brown. Yield: 9 pieces.
This is how the pancakes turned out in the end - both types are good, especially hot, with sour cream. You can eat them just like that, brushed with butter and garlic. You can also wrap different fillings in them; fried mushrooms with onions and cheese with garlic are great. They tolerate freezing and heating in the microwave well.
Cooking photo recipe:
Bon appetit!
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