Lean pancakes with potato filling
Composition / ingredients
4
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Boil eight (approximately) potatoes, finely chop the onion, then fry it with finely grated carrots. Mash the boiled potatoes, then mix together with onions and carrots, add salt and add a little broth from under the potatoes.
The dough should be, as usual for pancakes, like liquid sour cream.
Coat the frying pan with vegetable oil and bake pancakes.
Then cut the pancake in half
Put 1h.l. fillings and level with a knife
Well, turn it like that, with a corner
Pancakes are tender and do not dry out on the second day. They can be served with a cap, with mayonnaise or even with tea !!!
The dough should be, as usual for pancakes, like liquid sour cream.
Coat the frying pan with vegetable oil and bake pancakes.
Then cut the pancake in half
Put 1h.l. fillings and level with a knife
Well, turn it like that, with a corner
Pancakes are tender and do not dry out on the second day. They can be served with a cap, with mayonnaise or even with tea !!!
Caloric content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Baking soda - 0 kcal/100g
