Thin Potato Pancakes
6 servings
60 minutes
Thin potato pancakes are a delicate and aromatic treat that carefully preserves the traditions of European cuisine. Their roots go deep into folk recipes where potatoes served as the basis for hearty and affordable dishes. The pancakes have a soft texture with a subtle garlic aroma and a light creamy taste from milk and eggs. Prepared with minimal oil, they turn golden and slightly crispy at the edges. This dish is versatile – they can be served as a standalone dish with sour cream or sauces, or used as a base for appetizers with various fillings. The simplicity and accessibility of ingredients make this recipe a favorite among gourmets and home cooking enthusiasts.
1
Clean and cut the potatoes into 4 pieces, cover with water (just enough to cover the potatoes), add salt and boil until cooked. Let it cool slightly and blend with the cooking water until a creamy consistency.
- Potato: 5 piece
- Salt: to taste
2
Add peeled and pressed garlic, eggs, flour, milk brought to a boil, 3 tbsp of vegetable oil, and salt (about 1 tsp — the pancakes shouldn't be bland) to the potato mixture. Mix thoroughly and let the dough rest for 20 minutes (if there's time, it can be longer).
- Garlic: 2 cloves
- Chicken egg: 3 pieces
- Wheat flour: 300 g
- Milk: 300 ml
- Vegetable oil: 3 tablespoons
- Salt: to taste
3
We fry thin pancakes of medium diameter in a hot pan with a small amount of vegetable oil (it will be difficult to flip them if they cover the entire pan).
- Vegetable oil: 3 tablespoons