Pancakes with potatoes. Potato filling for pancakes recipe Pancakes with potatoes

Yeast-free pancakes with milk are suitable for both sweet and snack dishes, and for both you can use the same recipe, changing only the amount of sugar or eliminating it altogether.

The basic recipe for such pancakes includes only three ingredients - eggs, flour, milk and, as a flavoring additive, salt or sugar (or both).

To prevent lumps from forming in the dough, you should always add the ingredients in the following order: eggs, salt, sugar, flour, milk, and stir the dough thoroughly before adding milk.

However, if you have all the necessary kitchen appliances, then a mixer, blender or dough kneader will solve the problem of lumps for you, and you can mix all the products at once.

Ingredients

For a test for 6-8 pancakes:

• 2 eggs
• a third of a teaspoon of salt
• 2 tbsp. l. flour without a slide
• 150 ml milk
• 1 tsp. sunflower oil

For filling:

• 200 g mashed potatoes
• hard cheese

Preparation

1. Prepare the dough by kneading it as described above. The final consistency should be such that the dough spreads easily in the pan. The thickness is adjusted by the amount of milk, so add it gradually. If, as a result, the dough turns out to be too liquid (the pancakes stick to the pan, tear, roll off), then you need to add flour, diluting it in a small amount of milk.

2. Fry the pancakes on both sides in a well-heated frying pan. You can pour a little oil under the first pancake, and all the rest are fried in a dry frying pan.

3. Prepare thick mashed potatoes, let it cool. Place a spoonful of filling on the pancake and spread over the entire surface.

4. Roll the pancake with potatoes into a tube, pressing it after each turn to form a flattened cylinder.

5. Trim the edges.

6. Sprinkle the finished pancakes with grated or finely chopped cheese and bake in the oven or heat in the microwave until the cheese melts.

Note to the hostess

1. A tube is a conditionally recommended configuration for a filled pancake. The housewife is free to improvise in choosing a form. Envelopes and triangles look beautiful. You can even layer the pancakes with potatoes, like cream cakes, and then divide this “cake” into sectors to serve in portions.

2. Peasant-style mashed potatoes, that is, with fried onions, are delicious. It is not forbidden to flavor the filling with golden onion cubes. It is also possible to add a mixture of ground allspice, aromatic sweet paprika, chopped herbs, and, while boiling the vegetable, a bay leaf (about 1 piece per 800 ml of water) to the crushed potatoes. Turmeric will tint the puree and give it a subtle pleasant smell.

3. The significant calorie content of this dish is due to the ingredients included in it. It will decrease a little if you abandon the cheese decor.

4. All sour cream sauces go well with stuffed pancakes, but tomato sauces do not. Slices of fresh tomato, on the contrary, go perfectly with this dish.

5. When sending the pancake tubes into the oven, cover them with cooking parchment to prevent the products from drying out. They also line the bottom of the mold. The soft dough sometimes sticks to the uncovered bottom and, as a result, breaks and the filling falls out.

If you've tried all the pancake recipes you know and are looking for something new, I suggest making potato pancakes. They turn out very soft, tasty, aromatic and, moreover, go well with salty fillings.

Pancake dough is made from mashed potatoes, raw potatoes or potato broth. Today I will share with you my proven recipes and tell you how to do everything quickly and easily.

Pancakes with potatoes and green onions

Kitchenware: knife, board, garlic press, spatula, saucepan, whisk, silicone brush, frying pan.

Ingredients

Step-by-step preparation

1. First, let's prepare mashed potatoes. Take 380 g of potatoes, peel them and cut them into pieces. Place the potatoes in a saucepan, cover with cold water and, adding a little salt, boil until fully cooked. While the potatoes are cooking, finely chop 1 bunch of green onions.
2. Mash the finished potatoes into a puree. This can be done using a blender or a regular masher. In a blender the puree is more homogeneous.
   
   
3. Add 275 ml of hot milk to the puree. Milk can be heated on the stove or in the microwave.
   
   
4. Pass 2 cloves of garlic through a press and add to the dough. Fresh garlic can be replaced with dry garlic. Mix the mass well so that it is homogeneous and without lumps. When the mass has cooled slightly, add 3 eggs, 7 g of salt and 5 g of sugar.
   
   
5. Mix everything again with a whisk and add 160 g of sifted flour. Mix the dough and move on to frying the pancakes.
   
   
6. Grease a heated frying pan with vegetable oil using a silicone brush.
   
   
7. Pour a little dough and distribute it over the entire bottom. Since the batter is thicker than regular pancake batter, it can be spread using a spoon. Sprinkle green onions on top of the pancake.
   
   
8. When the edges are slightly browned, turn the pancake over to the other side and fry until golden brown. Fry the rest of the pancakes in the same way until the dough runs out. Serve the dish hot, with sour cream or other sauce.
   
   

Video recipe

I suggest you familiarize yourself with the step-by-step preparation of pancakes with potatoes and onions.

Recipe for thin potato spring rolls

Cooking time: 1 hour 15 minutes.
Number of servings: 4-5.
Calorie content (per 100 g): 168 kcal.
Kitchenware: whisk, bowl, knife, board, pan, blender, spatula, frying pan.

Ingredients

potato	650-700 g
flour	350g
milk	300 ml
salt	10 g
sugar	15 g
vegetable oil	45 ml
garlic	3 slices
eggs	3-4 pcs.
herring	1 PC.
boiled carrots	140 g
onion	110 g
boiled eggs	3 pcs.
apple	1 PC.
mayonnaise or tartar sauce	180 g
fresh herbs (green onions, parsley, dill)	1 bunch

Cooking sequence

Cooking pancakes

When all the pancakes are ready, proceed to preparing the filling.

Preparing the filling

Forming pancakes

These pancakes are perfect as a holiday snack or for an everyday menu.

Video recipe

Watch the video to see how easy it is to prepare thin potato pancakes with filling.

Recipe for pancakes with potatoes and mushrooms

Cooking time: 1 hour.
Number of servings: 4-5.
Calorie content (per 100 g): 134 kcal.
Kitchenware: knife, board, spatula, whisk, grater, frying pan for frying pancakes.

Ingredients

Step-by-step preparation

1. To prepare these pancakes, we will not use mashed potatoes, but raw potatoes. To do this, peel and wash 350 g of potatoes well.
   
   
2. Break 1 chicken egg into a deep bowl, add 1 pinch of salt and 100 ml of milk. Mix the egg well with a whisk. Pour 180 g of flour into the egg-milk mixture and mix again so that there are no lumps in the dough. If desired, you can add a little ground black pepper.
   
   
3. Next, grate the potatoes on a fine grater. Gradually add the grated potatoes to the dough and stir it well until smooth.
   
   
4. Heat a pancake pan and add a little olive oil.
   
   
5. Then lay out some of the dough and spread it with a spatula over the surface of the pan.
   
   
6. Fry the pancake until golden brown, 2 minutes on each side. The heat should be medium so that the potatoes have time to cook. When all the pancakes are ready, start preparing the filling.
   
   
7. Cut 230 g of onions into small cubes, and pass the garlic (2 cloves) through a press.
   
   
8. Take 160 g of champignons or oyster mushrooms and cut them into thin slices.
   
   
9. In a heated frying pan with olive oil, fry the onion until lightly browned. Add chopped mushrooms to the onion, mix and cook over medium heat. When all the moisture has left the mushrooms, add a pinch of salt and garlic. Fry the mushrooms for a couple more minutes and remove from the heat.
   
   
10. Place the finished filling on the pancake and roll it into a roll. Similarly, we form rolls from the remaining pancakes and filling.
    
    
11. Cut each roll in half and serve with sour cream and fresh herbs.
    
    

Video recipe

You can watch the video for a more detailed description of the recipe for pancakes with potatoes and mushrooms.

• Potato pancakes can be prepared with any filling. It could be minced meat, stewed cabbage, cheese, mushrooms, red fish or fried chicken. You can also add various seasonings and spices to the dough, for example: cumin, black pepper, coriander or a ready-made spice mixture for potatoes.
• Garlic goes great with these pancakes. It can be added both to the dough and to the sauces with which you will serve this dish. Sour cream and sauces prepared on its basis go best with potato pancakes.
• If you're looking for a simple recipe for fluffy pancakes, I recommend checking it out. I also recommend the recipe and it looks very beautiful. And for those who like to eat pancakes for breakfast, there is a quick recipe.

Don't forget to leave your feedback on my recipes in the comments. Tell us what kind of pancakes your family likes and what you like to eat them with.

Today we will prepare pancakes from raw potatoes, from prepared mashed potatoes and from potato broth. The first option tastes closer to potato pancakes. The second recipe will appeal to those who like more traditional, soft and thin potato pancakes. The third recipe for potato pancakes is with a light starchy accent and excellent taste. Choose and cook with pleasure!

Raw potato pancakes

Prepared from raw tubers, crushed in a blender or on a grater. The taste is something between potato pancakes and pancakes. The dough is kneaded with milk and boiling water, which “brews” the flour and starch, due to which the products hold their shape better. Fried onions and dried dill are added for flavor. You can add spices to taste, experiment with adding grated cheese and other tasty toppings.

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

Preparation

I baked pancakes in a well-heated frying pan, as usual, on both sides until golden brown. In order for them to turn out holey, the pan must be very hot and red-hot. After pouring the dough into it, reduce the heat and cook over medium heat so that the raw potatoes have time to fully cook. Yield - 7 pieces.

Pancakes made from mashed potatoes

Prepared from boiled and peeled potatoes. The advantage of the recipe is that you can use yesterday’s puree, which is left over after dinner. In this case, it needs to be warmed up properly, and then mixed with the rest of the ingredients. The dough is prepared in milk, the products are soft and hold their shape perfectly. To improve the taste, you can sprinkle with finely chopped green onions when frying, although you can do without any additives at all. These pancakes are very similar to the usual flour pancakes, so, as a rule, everyone without exception likes them.

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 (you won’t need it) 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. Mix thoroughly and leave the mixture to cool for 10 minutes.

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

It is best to fry pancakes in a special pancake maker or in a small frying pan to make it easier to flip. Each time I greased the bottom with a pastry brush dipped in vegetable oil, poured in the potato dough in a thin layer and spread it over the pan in a circular motion. 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.

This is how the pancakes turned 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. You can also wrap different fillings in them; fried mushrooms with onions and cheese with garlic are great. They tolerate freezing and heating in the microwave well. Bon appetit!

From the editor

Pancakes with potato broth

Let's simplify our task 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 gradually add flour until it reaches the consistency of pancake batter.

potato broth 250 ml
eggs 1-2 pcs.
vegetable oil 4 tsp.
salt 1/2 tsp.
sugar 1/2 tsp. or to taste
soda 1/4 tsp. no slide
flour 4 tbsp. l.

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

Pancakes, no matter what they are, can be filled with a wide variety of fillings: from sweet (jam, for example) to salty (meat, mushrooms).

Cooking opens up a huge scope for your imagination, because every recipe can be easily remade to suit you, and sometimes beyond recognition, creating something completely new.

Experimenting has always been a fun thing, but, of course, you shouldn’t forget about such things as the compatibility of products, their quantity in relation to each other.

In this article I will talk in detail about how you can prepare stuffed pancakes with potatoes and onions with your own hands.

Recipe: making pancakes with potatoes at home

Pancakes belong mainly to Russian cuisine, and therefore everyone, of course, came across this dish even in childhood.

This recipe provides about two servings, but you can adjust the volume yourself by selecting the required amount of ingredients. The entire preparation will take only one hour.

Pancakes filled with potatoes can be taken with you anywhere and eaten from breakfast to dinner - they are so versatile.

List of necessary ingredients for pancakes with delicious potatoes:

0.5 teaspoons of sugar, butter and vegetable oil, premium wheat flour, as much as the dough will take, 150 milliliters of fresh milk, 200 milliliters of mineral water, 1 piece of chicken egg, ground black pepper and salt to taste, 2 pieces of large potatoes.

Let's start preparing pancakes with potatoes:

1. I start by thoroughly washing the potatoes and then boiling them in their skins.
2. Don't forget to add salt and ground pepper (to taste).
3. When the potatoes are completely ready, I carefully peel them and the next step is to mash them in a saucepan to make a puree. It's worth checking for salt again.
4. Now I start making pancakes. I take one chicken egg, which I beat in a deep bowl with mineral water.
5. Add salt and sugar (half a small spoon each) and whisk thoroughly again until the mixture becomes homogeneous.
6. Gradually, slowly (preferably one spoon at a time) add wheat flour to the egg mass, constantly stirring the contents of the bowl. I add flour until the pancake batter becomes somewhat thick, like for pancakes.
7. To ensure that the final result is pancakes, I dilute the base with milk. I stir.
8. Now I pour in one small spoon of vegetable oil and mix everything for the last time with a whisk.
9. I start baking pancakes in a preheated frying pan with butter.
10. When the pancakes are ready, you can start wrapping the fillings in them. I advise you to fold the baked goods in the form of an envelope, as it holds more tightly in this position.
11. And finally, I put the prepared pancakes with boiled potatoes in a special baking dish, having previously coated it with vegetable oil. They will need to be kept in the oven for no longer than 10 minutes.

Recipe, pancakes with potatoes are ready. Serve them hot and with sour cream - your household will be absolutely delighted! Bon appetit!

Recipe: DIY pancakes with onions and potatoes

Here the recipe, unlike the past, is designed for eight servings, but the cooking time remains the same - sixty minutes.

The result will be very aromatic, tasty pancakes with potatoes and onions, which also do not require a lot of physical and material resources. Plus, the dish is quite filling, not to mention its wonderful taste.

Here are all the necessary ingredients for pancakes: up to 3 chicken eggs, 2 glasses of selected milk, up to 3 large spoons of vegetable oil, 1 glass of premium wheat flour, 1 large spoon of sand sugar.

What is needed for the filling: up to 6 pieces of good potatoes, 1 piece of onion, up to 3 cloves of garlic, 25 grams of butter and 50 grams of vegetable oil, literally a pinch of salt and the same amount of ground black pepper.

Let's start preparing pancakes with boiled potatoes and onions:

1. Here I’ll start, perhaps, with making pancakes. To do this, I separate the whites from the yolks of chicken eggs and then grind only the yolks with white sugar and salt.
2. Pour milk into the bowl with the egg mixture and beat it all until smooth.
3. The next step is to add wheat flour there. This should be done slowly, but pour it in spoon by spoon, remembering to constantly stir the contents of the dish.
4. Readiness will be indicated by acquired homogeneity (absence of lumps and other irregularities).
5. It's time to pour in the vegetable oil and thoroughly stir the pancake batter again.
6. Meanwhile, I now beat the reserved egg whites.
7. I carefully fold the whites into the dough and mix it all just as carefully.
8. I heat the frying pan in advance and coat its bottom with butter, which, if desired, can be replaced with a piece of fat tail fat. I bake thin pancakes until all the dough on them is gone.

How to prepare the filling with potatoes and herbs:

1. The algorithm is very similar to the previous recipe. I also wash the potatoes, then peel them, chop them finely and fill them with water.
2. I let it boil for about 25 minutes, not forgetting to salt the water.
3. While cooking the potatoes, I peel and chop the onion, which I next fry in a frying pan with 2/3 of a large spoon of vegetable oil. It should be kept on the fire for no longer than 7 minutes; a golden color or transparency will indicate readiness.
4. I pass the peeled garlic through a garlic press.
5. I take out the potatoes, mash them and mix them with garlic and onions. I also pour in butter and add ground pepper. I mix everything and leave to cool.
6. All that remains is to place one or a couple of large spoons on each pancake, wrap it in a triangle and fry again in a frying pan with butter.

Pancakes with garlic and onion potatoes are ready! Bon appetit!

My video recipe

Filling:

• Potatoes - 5-7 pcs.
• Sour cream, cream or butter - 3 tbsp. (or milk - 150 ml)
• Onion - 2 pcs.

How to prepare photo recipe step by step:

Let's prepare the filling first, as it still needs to cool.

Peel the potatoes, cut them and cook until tender. Mash with a masher, add salt and butter (sour cream, cream, milk). That is, we prepare regular puree. It is better to make it a little saltier than usual.

Well, now let's do the test.

Lightly beat the eggs, add salt, sugar and milk.

Then pour flour into a separate container and pour in 1/3 of the milk and eggs. Knead the thick dough. When it has this consistency, the lumps are easily stirred. When the lumps disappear, pour in the remaining liquid and get a liquid, homogeneous dough.

Pour in sunflower oil so that you can bake pancakes in a dry frying pan.

Heat the frying pan well and bake the pancakes.

Place some filling in the center.

Wrap it in an envelope.

If desired, they can be toasted before serving.