Potato yeast pancakes

I really wanted to bake. For lunch I made mashed potatoes. I used the rest of it. It’s literally impossible to write a recipe. But I'll try. Yes, all dough products still need to be adjusted. That’s why I just giggle when I read “flour – 278 g” in the recipe. What if 279? What then? Will not work?

I have medium-thick mashed potatoes, seasoned with milk, butter and raw eggs.

The following composition came out:

Opara:

1/2 cup milk, 1/2 cup potato broth; 12.5 g compressed yeast; 1 cup flour, 1 tsp. without a mountain of sugar. (Glass 250 ml)

Dough:

3 eggs, 70-80 g butter; 0.5 liters of mashed potatoes; 1 tsp. salt.

At first I set the dough. I diluted yeast in warm milk, added potato broth, flour and sugar (so that the yeast fermented better). I put it in hot water to rise.

Meanwhile, beat the eggs and softened butter in a blender.

The dough rose quite quickly, in 45 minutes.

Added a mixture of eggs and butter to the dough. There is exactly 0.5 liter of mashed potatoes left. Added puree to the dough.

I pureed it all with a blender and added salt.

The dough rose for almost an hour. (I look at the time from the photo). That's how it came up!

I baked pancakes in 2 frying pans over medium heat. Before each pancake, I greased the pan with vegetable oil using a silicone brush. I poured the dough into the pan and did not disperse it around the pan. The dough came out quite liquid, so it spread on its own and was left to bake.

My worldview: very tasty! The potato flavor is obvious. But it doesn’t look like potato pancakes. The pancakes are tender, they just melt in your mouth!

Disadvantages: The pancakes are quite loose. You can't roll them into a tube - they break. You can easily remove them from the pan with a spatula, but you can’t take them out of the stack with your hand without tearing the pancake. They folded it in half or even four times, put it on a plate, where it was already unfolded.

But still, the general worldview is more than positive! Delicious! And delicious with sour cream. And with caviar it’s simply luxurious.

HAPPY MASLENITSA!

BON APPETIT EVERYONE!

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Yeast pancakes with potatoes

Yeast pancakes with potatoes pancakes disappear from the table faster than they have time to cool down. They are great for both savory and sweet interiors; the taste of the prepared pancakes does not taste like potatoes at all!

Ingredients

400 ml unstained water
250 g flour
1 potato
3 tbsp. vegetable oil
2 tbsp. Sahara
1 tsp dry yeast
3/4 tsp. salt

Recipe for making a dish at home

Sift the flour through a sieve together with the yeast and sugar into a bowl and stir. Peel the potatoes and grate them on a small grater, combine in a separate bowl with warm water (40C) and vegetable oil.
Pour the potato liquid into the flour mixture and mix well until smooth. Cover the bowl with the dough with a light towel and leave for half an hour in a warm place (30-35C). After the designated time, stir the dough a couple of times with a spoon and cover again with a towel, leave for half an hour in a warm place.
Grease a frying pan with vegetable oil and place on high heat. Pour a little less than a ladle of dough into a hot frying pan, distribute it throughout the frying pan and fry until golden brown on both sides.
Transfer the pancake to a plate and set aside to cool. In this way, bake pancakes from the remaining potato dough and stack them on a plate. Serve the yeast pancakes with potatoes warm, with whatever interior you like. Bon appetit!

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Potato pancakes with yeast

Ingredients

Large potatoes – 5 pcs.

Wheat flour – 1/2 cup

Fresh yeast – 10 g

Ground dark pepper - to taste

Vegetable oil - for frying

Garlic – 2 cloves

180 kcal
1 hour 40 minutes
1 hour 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

Our family, like almost everyone else, really loves potato pancakes. We also like potato pancakes with yeast. They turn out lush, tender, rosy and very tasty. You can serve them simply with sour cream, or with sour cream mixed with chopped garlic or herbs, mushroom or yogurt sauce.

I prepare the products according to the list.

I dissolve the yeast in warm water.

Add sifted flour.

I mix the ingredients, cover the bowl with film and leave in a warm place until a “cap” forms.

At this time I peel and wash the potatoes.

I grate it on a small grater.

I check to see if the dough has risen.

I add grated potatoes, salt and dark ground pepper to the dough.

I mix the dough well.

I cover the dough again with film and let it stand in a warm place for about 1-1.5 hours.

Add eggs and mix.

I fry the pancakes in a frying pan in vegetable oil, first on one side (I fry them in a metal frying pan with a diameter of 15 cm).

Then I fry the pancakes on the other side until golden brown.

I serve these pancakes with sour cream mixed with chopped garlic.

Potato pancakes with yeast are ready!

Bon appetit!

Other potato pancake recipes

Potato fritters
Potato pancakes
Draniki without eggs
Lenten pancakes
Draniki in a slow cooker
Draniki without flour
Potato pancakes

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Potato yeast pancakes

There are so many pancakes you can eat at Maslenitsa! Both sweet and salty, from different types of flour. And the insides are absolutely countless! I suggest trying potato pancakes with yeast. Puffy, with holes, with butter and sour cream!

Ingredients for “Yeast Potato Pancakes”:

Milk (250 ml glass) - 3 cups.
Yeast (dry fast-acting TM “SAF – MOMENT”) - 1 package.
Chicken egg - 2 pcs
Wheat flour / Flour - 3 cups.
Potatoes - 3 pcs.
Sugar - 1 tbsp. l.
Salt - 2 tsp.
Butter (for greasing)
Vegetable oil (for greasing the pan)

Production time: 120 minutes

Nutritional and energy value:

Rate the recipe RateApply

Ready meals
kcal 2630.5 kcal	proteins 91.9 g	fat 32.6 g	carbohydrates 497.8 g
100 g dish
kcal 146.1 kcal	proteins 5.1 g	fat 1.8 g	carbohydrates 27.7 g

Recipe for “Yeast Potato Pancakes”:

Dissolve sugar and yeast in 2 glasses of warm milk. Add 2 cups of flour, mix well with a whisk and leave in a warm place for 30 minutes. The yeast will begin to work and a “cap with bubbles” will rise.

Meanwhile, peel the potatoes, rinse and grate on a small grater.

To make these pancakes, I used SAF-MOMENT yeast. With them, I am always confident of an excellent outcome.

Add potatoes, eggs, another glass of milk and salt to the dough. Mix everything well with a whisk and add another glass of flour. Leave the dough to rise in a warm place for an hour. Then bake pancakes in a hot frying pan greased with vegetable oil. When you pour the batter into the pan, holes are soon created in the pancake. Later, the pancake needs to be turned over and browned on the 2nd side.

Grease the finished pancakes with butter and serve with sour cream.

These pancakes are not bad, not only with sour cream, with caviar or various pates it will also be delicious. They have a potato-like, salty taste. And of course, don’t skimp on the butter. After all, Maslenitsa is just around the corner!