Potato pancakes - delicious and unique recipes for a hearty dish

Potato pancakes are a delicious treat that is extremely simple to prepare and very filling. There is a version that the dish originated in Belarus, although there are many varieties of it in different countries: Norwegian ragmurki, Danish lefsakhili, Bulgarian executioners - these recipes have been preserved, and experienced housewives often use them.

How to cook potato pancakes?

Potato pancakes are not difficult to create, but you should take into account the portion, since the dough cannot be stored in the refrigerator. You need to bake everything right away; this dish remains tasty even when cool.

To make the treat come out tender, with a crispy crust, you only need to fry the flatbreads in a hot frying pan.
To prevent the potatoes from darkening, you need to add grated onion.
Pancakes made from young potatoes will spread, they can be “glued” together with eggs.
The dough mixture must be the same as for ordinary pancakes.
Add a couple of tablespoons of starch to the dough with potatoes for lean pancakes.

Pancakes made from mashed potatoes

Pancakes made from boiled potatoes will help you prepare dinner quickly, since it takes more time to grate the vegetable. You can also use yesterday's puree. The treat is served separately, with sour cream, or a snack cake is laid out.

potatoes – 350 g;
eggs – 3 pcs.;
milk – 400 ml;
flour - 3 tbsp. l.;
vegetable oil – 3 tbsp. l.

Peel the potatoes, boil them, mash them into puree with milk and eggs.
Add flour, salt, add butter, knead.
Grease the frying pan and heat it up.
Pouring the batter in portions, fry the potato pancakes on both sides.

Pancakes with potato broth

Lenten pancakes made with potato broth will be a discovery for almost all housewives. Various types of peppers, crushed garlic, herbs will help vary the taste; you can add both fresh and dried. The best spices to use are rosemary and cumin. These pancakes can be mixed with any kind of minced meat; fried mushrooms are especially good.

milk – 200 ml;
testicles – 1 pc.;
flour – 200 g;
oil – 2 tbsp. l.;
potato broth – 200 ml.

Boil the potatoes in enough water to fill a glass.
Cool to room temperature, pour in milk, butter, beaten egg.
Salt, pepper, stir.
Add flour, stir the dough.
Potato pancakes are fried in a hot, oiled frying pan for 2 minutes on each side.

Potato pancakes on a large grater

Those who love potato pancakes will love potato pancakes on a large grater. A similar treat is usually prepared in Germany for Oktoberfest. To ensure that the pancakes come out golden and crispy, the grated potatoes must be squeezed well. Served with sour cream or tomato sauce, they are extremely good with scrambled eggs.

potatoes – 500 g;
butter – 100 g.

Peel the potatoes and grate them on a large grater.
Squeeze, salt and pepper.
Divide the mixture into parts.
When leveling, place the layers one by one on a hot frying pan.
Fry until golden brown.

Potato starch pancakes

Delicious thin potato pancakes are made from starch. Some housewives hesitate about the usefulness of such a substitution of natural vegetables, but in vain. The body absorbs starch much more easily, while sensitivity to the insulin hormone increases. It is important not to forget that starch does not dissolve in milk, so the dough must be stirred before each serving.

potato starch – 200 g;
milk – 400 g;
eggs – 2 pcs.;
sugar – 2 tbsp. l.;
oil – 2 tbsp. l.;
salt – 0.5 tsp.

Beat the eggs and mix with milk.
Add butter, sugar, salt and starch, stir well.
Pour the dough in portions onto a hot frying pan and fry on both sides.

Potato pancakes in a dry frying pan

Mysterious Scandinavian lefs are nothing more than potato-flour pancakes; in composition and shape they are more reminiscent of flatbreads. They are fried in a dry, hot frying pan, eaten dipped in sauce, or as pita bread. To prevent the lefs from tearing when the filling is wrapped in them, after frying, cover them with a towel for half an hour and keep them warm.

potatoes – 1 kg;
flour – 1 glass;
salt – 1 tsp.

Boil the potatoes in their jackets, peel and mash.
Mix with flour and salt.
Roll out thin flat cakes.
Fry any potato pancake in a frying pan on both sides.

Potato pancakes with kefir - recipe

Potato pancakes made with kefir are very soft and fluffy. You can add any spices, but Italian herbs and paprika are ideal for this recipe. It is important that the potatoes are grated and not mashed. Almost all housewives use a meat grinder or food processor instead of a grater.

potatoes – 3 pcs.;
eggs – 2 pcs.;
drink – 200 ml;
flour – 5 tbsp. l.;
cheese – 100 g;
seasonings – 0.5 tsp;
onion – 1 pc.

Peel the potatoes and grate them along with the cheese.
Mix with egg and chopped onion.
Add the drink, flour and spices, knead.
Fry until golden brown.

Potato pancakes with cheese

Pancakes with potatoes and cheese will turn out fluffier and more satisfying; use hard varieties; processed cheese and feta cheese are the least comfortable for the inside. This recipe requires whey, and it is easier to grind the potatoes in a meat grinder. It is important that the dough comes out completely smooth, without lumps. The inside will be tastier if the cheese is mixed with a boiled egg.

potatoes – 2 pcs.;
eggs – 2 pcs.;
flour – 6 tbsp. l.;
whey – 350 ml;
cheese – 200 g;
mayonnaise – 3 tbsp. l.;
vegetable oil - 3 tbsp. l.

Beat the eggs, combine with whey and butter.
Add flour, stir the dough.
Peel the potatoes, grind them, add to the mixture.
Fry the pancakes on both sides.
Boil a hard-boiled egg.
Grate the cheese, mix with eggs and mayonnaise.
Wrap the filling in any pancake.

Potato pancakes with milk

Almost everyone has heard about Bulgarian palachinki, these are sweet products, but there are also potato pancakes - a recipe made with milk, an extremely tender and savory dish. To make the treat melt in your mouth, you need to eat boiled potatoes, which are beaten with milk and broth in a blender until fluffy. The flour must be sifted.

potatoes – 4 pcs.;
decoction – 150 ml;
milk – 100 ml;
vegetable oil – 50 ml;
eggs – 3 pcs.;
butter – 30 g;
garlic – 2 cloves;
sugar – 0.5 tsp;
salt – 0.5 tsp.

Boil the potatoes and mash them.
Pour in milk and broth, stir.
Add eggs, salt, sugar, crushed garlic.
Add flour, stir, beat the mixture in a blender.
Leave for 20 minutes.
Fry potato milk pancakes in a hot frying pan on both sides until golden brown.

Potato pancakes with entrails

It is worth remembering the mysterious Norwegian ragmurki, which is what the indigenous inhabitants of the country call potato pancakes with meat. The original uses bacon, but it can be completely replaced with minced meat. In order not to bother with the entrails, the meat layer is made straight away in a frying pan; it comes out extremely quickly, satisfyingly and deliciously.

potatoes – 3 pcs.;
testicles – 1 pc.;
minced meat or bacon – 200 g;
milk – 300 ml;
flour – 2 tbsp. l.

Peel the potatoes, grate them, add eggs, flour and salt.
Knead the dough.
Pour in milk, dilute the mixture until it becomes thick sour cream.
Mix minced meat or finely chopped bacon with spices and salt.
Fry the pancake on one side, turn it over, place a thin layer of minced meat on it.
Pour a little dough on top and carefully turn over.
Fry on this side as well.
Potato meat pancakes can be topped with sour cream and garlic sauce. To make it, crushed garlic is diluted in sour cream with salt and pepper.

Savory potato pancake recipes

If you want to vary your breakfasts or prepare a tasty addition to the main dishes, then potato pancakes will come to the rescue; their recipe is similar to the recipe for regular pancakes. Therefore, there will be no difficulties in manufacturing. Unlike regular pancakes, pancake batter is made more watery. The dish is usually served with melted butter, although sour cream will also come in handy. Potato pancakes are prepared in different ways. You can add flour, semolina, soda, and various spices to the composition.

You can make pancakes from raw, boiled potatoes, and even mashed potatoes. There really are a lot of options. Therefore, by experimenting, you can prepare an ordinary dish differently each time, surprising your loved ones and friends. Potatoes mix well with herbs, cheese, and meat. Additional components can be included in the dough or used to make the inside.

Thin potato pancakes: recipe with photos step by step

Potatoes contain a huge amount of minerals, vitamins and other valuable substances. It improves metabolism because it helps remove water and salt from the body. It is recommended to eat potatoes for gastritis, peptic ulcers, and high acidity. Tubers quickly fill you up, providing a feeling of fullness.

Potato pancakes should be made in medium size. In the recipe below, the dough is quite thin. Therefore, there will be no problems with flipping pancakes. As for the frying process, you should not constantly add vegetable oil. It is enough to grease the frying pan with oil once and warm it up. Oil is included in the dough. Therefore, the pancakes will not burn during the manufacturing process.

Ingredients:

Potatoes – 4 medium-sized pieces;
Milk – 200 ml;
Wheat flour – 200 gr;
Garlic – 2 cloves;
Chicken egg – 2 pieces;
Sugar – 1 teaspoon;
Salt – 2 teaspoons;
Vegetable oil – 2 tablespoons;
It doesn’t matter what kind of greens – optional.

Thin potato pancakes: recipe with photos step by step

Manufacturing method:

We clean the tubers, cut them into 4 parts, fill them with a small amount of water, which should only slightly hide the potato wedges. Add salt and boil until tender;
Let the slices cool slightly, and then puree them together with the water in which they were boiled;
Bring the milk to a boil, add to the puree;
Add garlic, flour, sugar and salt to the base. Mix the mixture, then add the beaten eggs and vegetable oil. As for flour, you can use whole grain product. But it will be needed slightly less than ordinary wheat flour;
After kneading, let the dough stand for a little while - about 20 minutes;
Fry the pancakes until cooked. Don't spill the batter all over the pan. Otherwise it will be difficult to turn the pancake over.

The pancakes turn out extremely tender. If you want to make them the most unusual, then after turning the pancake over, you can sprinkle it with grated cheese, which will melt while frying the other side.

Fragrant potato pancakes: recipe without flour

This recipe is prepared in a similar way to potato pancakes. Apart from potatoes, eggs and spices, there are no other ingredients in the composition. The absence of flour makes the product the most easy to digest and the most useful. Unlike the previous recipe, the composition contains raw potatoes. Thanks to short heat treatment, more nutrients are retained in the tubers. These pancakes are perfect as an independent dish. They satiate perfectly without leaving a feeling of heaviness in the stomach. In addition, pancakes can be served with soups or hot salads as a hearty snack.

The taste of pancakes should be varied with spices. It is better to use dry garlic, marjoram, nutmeg, and chili pepper. You can purchase a ready-made mixture for potatoes. Any spices can be used. Don't forget to include basil, dried dill and cilantro. Greens add unique flavor notes!

Ingredients:

Potatoes – 1.2 kg, peeled;
Onions – 2 medium-sized heads;
Salt – 2 tablespoons;
Chicken egg – 1 piece;
Favorite spices - to taste;
Vegetable oil - for frying.

Fragrant potato pancakes: recipe without flour

Manufacturing method:

We grate the peeled tubers on a small grater or chop them with a blender. If there is a lot of water in the mass, then you need to squeeze it out and remove some of the water;
Chop the onion and mix with the potato mixture;
Add the egg, spices and mix thoroughly;
Heat vegetable oil in a frying pan, place 4 full tablespoons of dough into it, forming a pancake. Fry it on both sides until golden brown. We turn the pancakes over very carefully. It is better to use a wood blade;
Ready-made pancakes can be greased with butter, sprinkled with chopped herbs and can be presented to the table!

Potato pancakes: recipe with step-by-step photos from Finland

Finns prefer to bake pancakes in the oven rather than fry them in a frying pan. The purchased dish is perfect for breakfast and lunch. It is extremely satisfying, indescribably tender and nutritious. Most importantly, there is no excess fat because the pancakes are baked and not fried. They are prepared from ordinary goods that are always in the refrigerator.

Pancakes made with kefir turn out fluffy. Thanks to the baking soda, they will be extremely soft and tender. Potato dough begins to darken rapidly during storage. Therefore, it should be used to make pancakes. To make the pancakes crispy on the outside, do not cover the pan with a lid. Otherwise, condensation will accumulate, which will make the pancakes soft.

Ingredients:

Potatoes – 5 pieces;
Chicken egg - 1 piece;
Flour – 100 gr;
Garlic - 2 cloves;
Cheese – 100 gr;
Sesame – 3 teaspoons;
Vegetable oil – 2 tablespoons.

Potato pancakes: recipe with step-by-step photos from Finland

Manufacturing method:

Boil the potatoes until tender, puree them with a small amount of water in which they were boiled;
Let the mixture cool slightly, then add garlic, chicken egg, grated cheese and vegetable oil, passed through a press. Knead the dough;
We form them for a couple of minutes, place them on a grid or a baking sheet greased with oil. They should be sprinkled with sesame seeds on top;
Bake the cakes in an oven preheated to 220 degrees. Serve hot.

Flatbreads are best served with sour cream sauce. To make it, you need to mix sour cream with chopped green onions and garlic passed through a press. The sauce needs to be salt and pepper. After this you can serve it with flatbreads.

Fragrant potato pancakes: recipe with kefir

If you want to amuse your loved ones with fragrant and satisfying pancakes, a drink recipe will help with this. The recipe is quite simple. The dough comes out quite watery, like regular pancakes. It’s not worth making the pancakes too big. Otherwise, it will be difficult to turn them.

Ingredients:

Potatoes – 500 gr;
Drink – 1 glass;
Chicken egg – 2 pieces;
Flour – 3 tablespoons;
Lemon juice – 1 tablespoon;
Vegetable oil – 3 tablespoons;
Soda – ½ teaspoon;
Salt - 1/2 teaspoon.

Fragrant potato pancakes: recipe with kefir

Manufacturing method:

Peel the potatoes, rinse them in cool water, and grate them on a small grater. Squeeze the chips from the juice and transfer to a separate bowl;
Mix dry shavings with eggs and kefir;
Quench the soda with lemon juice and add to the dough;
Stir the mixture until smooth, add flour. Mix thoroughly again;
Add 1 tablespoon of vegetable oil to the dough. The remaining oil is needed for frying;
Fry the pancakes in a frying pan until golden brown.

Potatoes contain a huge amount of starch, which prevents the pancakes from spreading during frying. Therefore, young tubers are not suitable for making pancakes. Vegetable eaters love to cook pancakes using potato broth. In this case, there is no need to add milk or any fermented milk product.

You can prepare potato pancakes for the Lenten table. In this case, the binding component is not eggs, but potato starch. 1 egg is replaced with 2-3 tablespoons of starch. Stuffed pancakes are indescribably tasty and nutritious. You can use any unsweetened filling. Fried minced meat, stewed cabbage, and mushrooms are excellent.

Potato pancakes

I remembered thin potato pancakes in connection with the beginning of Oktoberfest - the famous beer festival where these same pancakes are served. And she began to think that it was worth preparing a long time ago, because these hearty, worthy of attention and extremely tasty pancakes are not only good for a holiday!

Now we will prepare pancakes from raw potatoes, from ready-made mashed potatoes and from potato broth. Option 1 tastes closer to potato pancakes. The 2nd recipe will appeal to those who love the most classic, soft and thin potato pancakes. 3rd recipe for potato pancakes - with a light starch emphasis and excellent taste. Choose and cook with pleasure!

Raw potato pancakes

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

Manufacturing

I peeled the onion and cut it into cubes. Then he heated the vegetable oil in a frying pan and lightly simmered the onion, in other words, brought it to softness and transparency. No need to fry it too much. The task here is to flavor the oil, which will later be added to the dough along with onions and give our pancakes a pleasant smell.

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 grater with small teeth (“garlic grater”) and grind the tubers in the old fashioned way 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 small creamy state, then the pancakes will not stick to the pan and will be perfectly baked and browned.

Then I added the “watery” ingredients: egg and milk. I whipped everything up again. Here you can use the attachment of an immersion blender for whipping or use a hand whisk.

Add the 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 mixture should turn out like regular pancakes. If necessary, you can add a couple of tablespoons of flour or, on the contrary, add milk.

I baked pancakes in a perfectly heated frying pan, as usual, on both sides until golden brown. For them to come out with holes, the frying pan must be extremely hot and red-hot. After pouring the dough into it, the heat should be reduced and cooked over medium heat so that the raw potatoes have time to fully cook. Yield: 7 pieces.

Pancakes made from mashed potatoes

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 (it won’t be useful) 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. Mixed thoroughly and left the mixture to cool for 10 minutes.

I added eggs, salt, sugar and vegetable oil to the warm potato dough. I mixed everything vigorously with a whisk.

Added the sifted flour in parts - in three or four additions, each time vigorously kneading with a whisk. The result should be a homogeneous mixture of dough, a little thicker than for ordinary pancakes. If necessary, you can add warm milk, thus adjusting the thickness.

It is best to fry pancakes on a special pancake maker or in a small frying pan to make it easier to twist. Each time I greased the bottom with a pastry brush dipped in vegetable oil, poured in the potato dough in a narrow layer and spread it over the pan using radial movements. 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.

These are the pancakes that came 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. Or you can wrap them in their various insides; fried mushrooms with onions and cheese with garlic are excellent. They tolerate freezing and heating in the microwave very well. Bon appetit!

From the editor

Pancakes with potato broth

Let’s simplify the problem for ourselves and prepare pancakes using potato broth. To do this, first boil the potatoes until tender in salted water, but do not add salt to the water, but use it to knead the dough. First, add butter, eggs, salt, sugar and slaked soda, and then evenly add flour to the pancake batter mixture.

potato broth 250 ml
eggs 1-2 pcs.
vegetable oil 4 tsp.
salt 1/2 tsp.
sugar 1/2 tsp.
or soda 1/4 tsp
without a slide flour 4 tbsp. l.

Making Tips

Garlic goes well with potato pancakes. Try adding 1 clove to the dough, for example, by mashing it together with the onion.
Freshly ground peppers, coriander, ginger, and cumin are good seasonings.
Potato pancakes are perfectly stuffed; it is better to make them without holes. Potato pancakes with minced meat, chicken, stewed cabbage and other entrails are popular.
Experiment with sauces! The first thing that comes to mind is tomato, cheese, sour cream and garlic.

Potato pancakes: add a little fragrant potatoes, and the pancakes will be even tastier

Using step-by-step instructions, we will prepare fragrant potato pancakes.

Potato pancakes are the most delicious dish! Let's take a step-by-step look at how to create them correctly, quickly and deliciously. Let's collect all the ingredients and start cooking in a good mood.

Ingredients

Our recipe

Video recipe

Watch a video about the health benefits of potatoes.

Other recipes

Traditional with milk

I advise you to first learn how to bake ordinary pancakes with milk. Once you've mastered a traditional recipe, you can add new ingredients to create unique dishes. But, I assure you, classics are our everything! Thin, tender, soft pancakes are ideal for stuffing, baking, making pouches and cakes.

To ensure that your pancakes come out consistently, fry them in a metal frying pan or a non-stick frying pan with low sides. Add more eggs to the dough, so the pancakes will be stronger and tastier.

Potato with kefir

Potato pancakes are excellently made with kefir or fermented baked milk. Blend raw potatoes together with onions until smooth in a blender, add to pancake dough and brew with boiling water. We bake as usual. The result is extremely beautiful hole-in-one pancakes with a potato flavor, fluffy, soft, and tender. Serve with sour cream and herbs - a hearty, wonderful dish!

In Finnish

In Finland, frisky pancakes are called Pannukakku. Just out of curiosity, what will happen, we’ll bake this very Pannukakka, and in Russian, just pancakes in the oven, if there’s absolutely no time. First we bake according to the traditional recipe, then from mashed potatoes. Cook in the oven for 20 minutes. until beautifully crisped and grease with butter.

A very tasty Finnish dish! Such pancakes can be stuffed with curd cream and other various innards. Roll the pancakes into a tube, cut into portions and serve with fragrant tea or coffee. A very pleasant Sunday breakfast!

With cheese and onions

In this version, kneading the dough is easier than usual! We put all the ingredients in a huge cup, add grated hard cheese and green onions. Mix everything thoroughly and bake potato pancakes with additives in a hot frying pan. The results are good pancakes with a cheesy taste and smell. We serve unique pancakes on a beautiful platter with milk sauces. They are so tasty that they won’t stay on the table for long. Have time to try it!

With minced meat

Unless you're a vegan or a vegetable eater, you literally love empanadas. This is also already a classic, so the first thing that comes to mind when the question of stuffing pancakes arises is to bribe delicious minced meat. Mix the meat with herbs and fry with onions. I advise you to add fragrant spices for pasties to the minced meat, this will make the taste of the inside brighter, sharper, more original. Serve ready-made pancakes with sour cream sauce or horseradish appetizer. Delicious, extremely delicious!

From raw potatoes

We call pancakes made from raw potatoes “Draniki” and bake them small to make it easier to bake and eat. But if you try, get used to it and figure out the rules of production, you can perfectly bake delicious pancakes from raw potatoes. They have a completely unusual appearance, they are plump, slightly smaller in size, gray and with a crispy crust.

Naturally, such pancakes are not suitable for stuffing, but they will literally be tasty and everyone will like them. After grating the potatoes, I advise you to immediately drain the juice and add more eggs so that the pancakes do not tear and turn over perfectly. I rarely bake pancakes from raw potatoes, but if I still decide to cook them, then my family’s joy knows no bounds!

Benefits for the body

Potato pancakes are unusually tasty and cook quickly. This is an economical dish, extremely appetizing and filling. Let's figure out together why it is useful.

Potatoes are a source of carbohydrates, fiber, and pectins. Rich in vitamins, contains a huge amount of copper, magnesium, zinc, iron, iodine, sodium, potassium, which helps remove excess water from the body and removes swelling.
Milk is rich in vitamins and microelements, regulates stomach acidity, helps in the treatment (process for relieving, relieving or eliminating symptoms and diseases) of ulcers, gastritis, heartburn.
Flour is rich in vitamins B, E, microelements - potassium, sodium. Has a positive effect on the immune system. Strengthens the heart muscle (Designed to perform various actions: body movements, contraction of the vocal cords, breathing) and the functioning of the gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .
The egg is rich in easily digestible protein, {filled} with an abundance of vitamins and microelements. Contains lecithin, choline, phospholipids, which help strengthen the nervous system.
Vegetable oil is rich in fatty acids, vitamin E, and phosphorus. All this promotes cell development, improves the condition of the nervous system, and has a beneficial effect on the functioning of the heart. The oil also has a powerful antioxidant effect and helps us maintain our youth longer.

Pancakes made from these necessary ingredients are extremely satisfying and rich in energy, which we so need in modern reality. Although it is necessary to keep in mind that they are extremely high in calories, do not overeat and do not eat them at night (that is, in the dark) .

Useful tips

Thoroughly wash and peel the potatoes before cooking. When making purees, it is better to use an immersion blender so that there are no lumps in the pancake batter later.
Potato pancakes are extremely tender and just tear apart. Therefore, when baking, do not distribute the dough over the entire surface of the pan. Make the size much smaller, so it will be more convenient to twist them.
You don’t need to add milk to the dough for potato pancakes; they are excellent when boiled. We boiled the potatoes, drained the broth, and later diluted the dough with it.
Potato pancakes are completely unsweetened, so if you bake them large and thin, be sure to stuff several of them: minced meat, chicken, fish, eggs, vegetables or mushrooms. A dish with such entrails is no longer a snack, but a real hearty meal!

Conclusion

If your lover is sick or the kids are looking at you as if they are waiting for a miracle, try to amuse everyone with ordinary potato pancakes. I'm sure your loved ones will be grateful to you. Bake pancakes according to the recipe, which we have now discussed in detail. It’s not difficult at all, it’s extremely tasty, and the main thing is that everyone will be full and happy!

We look forward to your feedback on the recipe in the comments. And if you have your own exciting version of unique pancakes, share and please us too.