Pancakes made from mashed potatoes recipe with photos. Potato pancakes Sweet cottage cheese filling for mashed potato pancakes

step by step recipe with photos

Pancakes made from mashed potatoes are an interesting option to diversify the usual menu. These pancakes are quite easy to prepare. Even if there are a few spoons of mashed potatoes left from dinner, this is already a reason to cook such a dish. Of course, pancakes are not sweet, so this is not a dessert, but an appetizer or even a full-fledged main course. You can serve these pancakes with sour cream - it turns out very tasty, especially if the pancakes are still hot.

Ingredients

• 1 chicken egg
• 100 g wheat flour
• 350 ml milk
• 5 tbsp. l. mashed potatoes
• 3 pinches of salt
• 3 pinches of spices (optional)
• 3 tbsp. l. vegetable oil

Preparation

1. Prepare all ingredients - measure out the required amount of milk, wheat flour, mashed potatoes. You can use any spices for pancake dough - for example, a little ground pepper or ground coriander. It is better to take vegetable oil without a pronounced smell and taste.

2. It is convenient to mix some of the ingredients using a blender or food processor. Place mashed potatoes into a bowl.

3. Now beat a fresh chicken egg into the blender bowl.

4. Pour fresh milk into the blender bowl. If the bowl is small, you can pour in half the entire volume first.

5. Salt the future pancake dough and add spices to taste - a little ground coriander, ground fenugreek.

6. Close the blender bowl with a lid and grind all ingredients in the bowl for 2-3 minutes at medium speed. Then pour the wheat flour into the blender bowl.

7. Mix all ingredients again for 2 minutes at medium to high speed.

8. Pour the resulting thick mass into a large deep bowl and pour in the remaining milk, as well as vegetable oil. Mix everything - the pancake dough is ready.

I remembered thin potato pancakes in connection with the beginning of Oktoberfest - the famous beer festival where these same pancakes are served. And I thought that I should have prepared it a long time ago, because these hearty, interesting and very tasty pancakes are not only good for the holidays! Today we will prepare pancakes from raw potatoes, from ready-made mashed potatoes. The first option tastes closer to potato pancakes. The second recipe will appeal to those who like more traditional, soft and thin potato pancakes. 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

How to make pancakes from raw potatoes

I peeled the onion and cut it into cubes. Then he heated the vegetable oil in a frying pan and lightly simmered the onion, that is, brought it to softness and transparency. No need to fry it too much. The task here is to flavor the oil, which will then be added to the dough along with the onions and give our pancakes a pleasant aroma.

Next you need to peel and chop the raw potatoes. I recommend using a blender, it does the job perfectly in 1-2 minutes. If you don’t have special equipment, then take a fine-toothed grater (“garlic grater”) and grind the tubers using the old-fashioned method until it turns into a paste.

So, I cut the potatoes into large pieces, placed them in a blender bowl, and added the onions along with the oil. I punched everything until smooth. It is important to grind all the ingredients to a very, very fine creamy state, then the pancakes will not stick to the pan and will be well baked and browned.

Add sifted flour, baking powder, salt and dried dill and mix well again.

Pour in boiling water and whisk again. I left it for 10 minutes so that the gluten swells and the dough becomes more flexible and thick. The consistency should be the same as for regular pancakes. If necessary, you can add a couple of tablespoons of flour or, conversely, add milk.

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.

Cooking photo recipe:

1.

2.

3.

4.

5.

6.

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.

Cooking photo recipe:

Bon appetit!

Friends, I was making potato pancakes today, there were some boiled potatoes left after yesterday’s dinner, and I decided to make pancakes from mashed potatoes. To diversify the taste of potato pancakes, you can add various spices to the pancake dough if desired (a little ground black pepper, turmeric or any others to your taste), as well as garlic, passed through a press or onions fried in vegetable oil. This time I didn’t add any spices because I decided to bake pancakes with filling. I fried chicken liver with onions, added fresh herbs and stuffed it into pancakes.

The result was very satisfying potato pancakes stuffed with... You can also fill these pancakes with a sweet curd filling; I’ll describe how to make such a filling a little lower, but now the recipe for pancakes.

Friends, a joke about pancakes.

A child solves a crossword puzzle: “You can’t make pancakes without it” - four letters, the first letter “M”. The child wrote without hesitation... “mom”

You might be interested in one more, which always works out.

Ingredients:

• boiled potatoes 3 pcs. average size
• eggs 2 pcs.
• milk 400 ml
• starch 1 tbsp.
• flour 5 tbsp.
• salt to taste

How to make pancakes from mashed potatoes

1. Mash the potatoes as for mashed potatoes. Add milk, stir.
2. Add starch, salt and egg, mix.
3. Add flour last. Stir until smooth.
4. The dough for baking potato pancakes is ready.
5. Heat a frying pan well (I have a cast iron frying pan).
6. Bake potato pancakes in a well-heated frying pan, greased with vegetable oil. Bake until golden brown.

Sweet cottage cheese filling for mashed potato pancakes

The recipe for curd filling is as simple as twice two. Use all the proportions for the filling based on your personal taste.

How to prepare sweet curd filling for pancakes

Pour boiling water over pre-washed dried apricots and raisins. I soaked the dried apricots separately from the raisins. Mix cottage cheese (I used it) with sour cream, add a little sugar to taste. Stir. Divide the cottage cheese into two parts. Mix one part of the curd with raisins, and the other with dried apricots cut into small pieces. It turns out two types of potato pancakes - pancakes with cottage cheese and raisins and potato pancakes with cottage cheese and dried apricots.

Bon appetit!

Potato pancakes with salmon (canned) - whipped up

Friends, another interesting idea. Potato pancakes can be made with salmon. For a faster option, as they say in a hurry (see also), you can prepare the filling from canned fish. I used canned Atlantic salmon in oil. You can diversify the filling with boiled eggs. For a standard can of canned food, 2-3 boiled eggs. Mash the fish on a plate with a fork, add finely chopped boiled eggs. Mix everything. The filling for potato pancakes is ready.

Friends, Maslenitsa is coming soon - time to bake pancakes and welcome the arrival of spring. Be sure to try baking mashed potato pancakes for Maslenitsa. Very tasty and filling!

Bon appetit!

Pancakes made from mashed potatoes, the recipe with photos of which I offer, turn out incredibly tasty and satisfying. I assure you, you can easily bake a mountain of such pancakes. I always make these pancakes when I have leftover mashed potatoes and I really like them. And if you don’t have leftover mashed potatoes, boil potatoes specifically for making pancakes according to this recipe and you won’t regret it. The pancakes turn out soft and tender. They can be served with sour cream or various sauces. You can also stuff potato pancakes with fried mushrooms, chicken, and stewed cabbage.

If something goes wrong with the dough and the pancakes begin to tear, don’t worry, just add a little more flour and prepare potato pancakes.

You can add fried onions to the pancake dough; it will give them a special taste. But this is optional, and without it it turns out very tasty. We also advise you to prepare.

Ingredients:
- mashed potatoes - 1 glass;
- flour - 1 glass;
- eggs - 2 pcs.;
- salt - a pinch;
- vegetable oil - 2 tbsp;
- butter for greasing pancakes.

How to cook with photos step by step

Mix mashed potatoes with warm milk with a whisk. Stir well so that there are no lumps.

Beat the eggs into the potato-milk mixture, add flour and salt. Mix well.

The dough for potato pancakes is ready. Add 1 tbsp. vegetable oil, so the pancakes will not stick to the pan.

Grease a frying pan with vegetable oil, pour in the dough and distribute it throughout the pan. Make potato pancakes thicker, because thin ones will tear.

Fry the pancakes on each side for 2-3 minutes. Fry all the pancakes this way. Place pancakes on a plate. Grease each pancake with butter.

Serve potato pancakes warm with sour cream. Bon appetit!






You can find out how else to serve pancakes from

These pancakes can also be made from mashed potatoes that are left over from dinner. All you need to do is heat the puree well and combine it with the rest of the ingredients.

Peel, wash, cut potatoes (approximately 250-300 g in peel), cut into cubes and boil in salted water until tender.

Drain the water (there is no need to leave the potato broth to make mashed potatoes), mash the potatoes with a masher and make a thick mashed potato.

Heat the milk until it is hot.

Pour hot milk into mashed potatoes.

Squeeze the garlic here through a special press (garlic press).

Mix thoroughly and let the mixture cool for a couple of minutes.

Add eggs, salt, sugar and vegetable oil to the potato dough. Mix everything vigorously with a spatula or hand whisk.

Sift the wheat flour well and add it into the dough in parts (I added the flour in three additions, kneading the dough well with a whisk each time). Mix everything very thoroughly.

The dough is ready. Check its consistency. The batter should come out a little thicker than regular pancakes. If the dough is too thick, you can add a little warm milk.

It is better to fry pancakes in a small frying pan - this will make it easier to turn them over. Pancakes are also well fried in a special pancake frying pan (about 20 cm in diameter).

Using a pastry brush, grease the frying pan with a thin layer of vegetable oil (you can also grease it with a piece of lard) and spread the potato dough in a thin layer over the frying pan. The dough can be spread with a spoon or by rotating the pan in a circular motion.

To make potato pancakes even tastier, you can sprinkle one side with chopped green onions.

Turn the pancake over and fry it until golden brown.