Cooking description:
There are two nuances during the preparation of pancakes: the potato broth should be warm, not hot. Otherwise, the hot broth will brew flour, and it will be quite difficult to stir the dough. The second nuance is mineral water. The water bottle must be opened just before adding it to the dough. The value lies precisely in the bubbles.
Appointment: For breakfast / For afternoon tea / For a festive table / Shrovetide
Main Ingredient: Vegetables / Potatoes / Flour
Dish: Baking / Pancakes
Diet: Lean meals / Vegan dishes
Ingredients:
- Potatoes - 5-6 Pieces (raw)
- Onions - 1 Piece (large size)
- Mineral water - 200 Milliliters
- Vegetable oil - 100 Milliliters
- Salt - To taste
- Sugar - 0.5 Teaspoons
- Soda - 1 Teaspoon (no slide)
Servings: 3
How to cook "Pancakes with potato broth"
Prepare the required ingredients.
Pour the peeled potatoes with water to cover them, salt and cook until the potatoes are tender.
Cut the onion into cubes. Fry in 60 ml. vegetable oil.
Drain the broth from the finished potatoes. We need 290 ml. Pour it into a bowl. You can use the potatoes to prepare other dishes.
Add flour in parts to the warm broth and stir so that there are no lumps.
Add fried onions, salt, sugar, vegetable oil to the dough, add mineral water at the very end.
Stir well with a whisk.
Preheat a frying pan, brush once with oil. Place a small amount of dough in a ladle, pour into a skillet, and bake pancakes on both sides until golden brown.
Stack the finished pancakes and serve immediately.
Enjoy your meal!
Chef's advice:
The baking soda can be replaced with 1 rounded teaspoon baking powder.