This option for making pancakes is different from all those that I know of. Potato pancakes prepared according to this recipe are not at all a variant of potato pancakes (or pancakes), which are widely known to Belarusians.
Sufficiently thin pancakes made using boiled potatoes in the dough are an excellent dinner option. These potato pancakes can be served with bacon and onions, or simply pour sour cream over them and sprinkle with herbs – any serving option will look spectacular on the table.
Ingredients for 4 servings:
Potatoes 5 pcs.
Flour 4 tbsp
Milk 1 tbsp.
Eggs 2 pcs.
Cream 0.5 tbsp.
Sugar 0.5 tsp
Vegetable oil 2 tsp
Salt
Ground black pepper
Sour cream
Cooking:
Rinse the potatoes thoroughly with a brush under running cold water, peel, boil for a couple.
Peeled boiled potatoes grate on a coarse grater, put on cheesecloth, folded in two layers, and squeeze (or chop in a blender until smooth). Salt and pepper to taste.
Dissolve sugar, salt, sifted flour in warm milk.
Take 2 raw eggs, rinse, carefully separate the whites from the yolks. Remove the whites for a while in the refrigerator.
Add yolks to milk, mix everything.
Combine with potatoes and mix well again until a homogeneous mass is formed.
Remove the proteins from the refrigerator, beat them with a mixer or a blender into a thick foam, gradually pouring in the cream.
Add the prepared mixture to the potato mass and mix everything again. The dough should not be too thick.
Bake pancakes in a hot pan, pre-greased with vegetable oil. When the pancake is covered with holes on the top side, turn it over.
Serve hot potato pancakes with sour cream.