The most delicious potato pancakes are quick and easy to prepare. You can start the day with them, baking healthier potato pancakes instead of the usual thick pancakes made from wheat flour for breakfast.
Alternatively, you can end the day with them, without overloading dinner with heavy food. For this recipe, there is no need to pre-boil the potatoes, as is done for potato cutlets, for example.
We will take raw potatoes, as for draniki, and mix them with a small amount of liquid batter made from egg and milk. The ingredients are very simple and are almost always available in every household. So, let’s get to work!
INGREDIENTS FOR 4 SERVINGS
Potatoes 800 g Wheat flour 0.5 cup Milk 0.3 cup Chicken egg 1 pc. Salt 1 tsp. Refined vegetable oil 3 tbsp.
For serving:
Sour cream 20% (medium fat) to taste Dill to taste
RECIPE PREPARATION
Step 1
Crack a clean egg into a large bowl, pour in the milk, add salt, and mix well with a fork or whisk. Then sift the flour into the bowl and knead a homogeneous batter like for pancakes. Set aside and let it rest.
Step 2
Thoroughly wash the potatoes with a stiff sponge. Peel the tubers and grate them on a coarse grater directly into the batter. Stir the mixture with a spoon after each potato so that all pieces are evenly coated with the batter and do not stick together.
Step 3
Heat a wide, thick frying pan with sunflower oil over fairly high heat. Using a tablespoon, place mounds of potato batter in the pan, leaving a small space between them, flattening the pancakes on top.
Step 4
Fry the potato pancakes over moderate heat for about 3–4 minutes on one side, until the bottom is browned. Then carefully flip them over with a spatula and fry for another 3 minutes.
Step 5
Reduce the heat to minimum and cover the pan with a lid. Let the pancakes warm up for a couple more minutes before removing them from the pan. This way, they will cook better.
Step 6
Place the finished pancakes on a plate, cover with another plate, and keep warm while frying the next batch. Serve the delicious potato pancakes hot with sour cream and chopped dill.
NOTE FOR HOSTESS
Based on this recipe for tasty potato pancakes, you can develop variations to your taste. For example, replace milk with kefir, add finely chopped dill to the batter, or season the potato mixture with freshly ground pepper, cumin, or other spices.
BY THE WAY
What is the difference between potato pancakes and draniki? There is often confusion about this. The simple answer is that draniki do not require either flour or eggs: they actually need only raw potatoes. In contrast, pancake batter includes eggs, flour, often milk, and other ingredients. They turn out fluffier.
