To celebrate The Pancake Day (yesterday) I chose a less conventional recipe for pancakes. Someone, probably, would debate even if you can call them ‘pancakes’, but that’s how we call them at home and I will continue to do so.
When we grew up, we didn’t really have any ‘take away’ places and the only ‘fast food’ we knew, it was the food made by our Mums and Babushkas. It was always the food with few ingredients, probably not always healthy (but what sort of ‘fast food’ is?), but always comforting and delicious! These pancakes are in that ‘fast food’ range. And you don’t need to wait for Pancake Day to have it really, it’s perfect any time, when you crave for the comfort food.
4 potatoes, peeled
4 tablespoons plain floor
2 eggs, lightly beaten
salt to taste
vegetable oil for frying
soured cream for serving
- You can grate finely, coarsely, or mince the potatoes by hand, or you can simply put it in a food processor and blitz it until it becomes fine mass without any big pieces (imagine you blend the soup, so the consistency of the potatoes should be like that).
- Add the eggs, flour, salt and mix thoroughly to avoid lumps.
- In a pan pour oil, wait until its hot (but not burning!), put potato mixture with a spoon. Fry each side until brown, flip. The pancakes brown rather quickly, so do not walk away very far from the pan, keep an eye on them.
- When the pancakes are cooked put then on kitchen towel to drain the excess of the oil. Serve meanwhile they are hot, on its own or preferably with soured cream.