Composition / ingredients
Step-by-step cooking
Step 1:
Before you start cooking, prepare the vegetables. Peel the potatoes with a vegetable peeler, rinse in running water. Peel the onion with a sharp knife from the husk and rinse with cold water so that your eyes do not water. Cut the peeled onions and potatoes into pieces.
Step 2:
Put the onion, peeled garlic clove and potatoes in a blender. Add a little milk from the total amount to make it better to grind. Beat everything well until smooth.
Step 3:
From a blender, pour all the resulting mass into a bowl in which you will prepare the dough for pancakes. Add eggs to the potato mass.
Step 4:
Then pour in the remaining milk and vegetable oil. Then pour in the flour, which must first be sifted. Mix everything well so that there are no lumps.
Step 5:
Grate the hard cheese on a medium grater directly into the dough and add a little chopped greens.
Step 6:
Mix the cheese and herbs into the dough. The dough should be of a watery consistency. If necessary, add some more milk or water.
Step 7:
Pour a little dough into a hot pancake pan and cook for a minute over medium heat. Then turn the pancake over with a spatula and cook on the other side as well until golden brown. Put the finished pancakes on a plate and cover with a lid. They will steam with each other and will be very soft. Serve ready-made potato pancakes with sour cream. Bon appetit!
If you want to try something new in pancake cooking, I recommend trying potato pancakes.
Such pancakes are prepared very simply and quickly, and are eaten even faster than they are cooked.
You can cook them not only from raw potatoes. If you have boiled potatoes left, then you can use it in pancakes as well.
In the process of cooking, taste the dough and, if necessary, add a little salt to it. The taste of the dough will depend on the cheese being added. If the cheese is salty enough, then salt may not be needed.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 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
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
