Potato pancakes recipe is quick. Correct pancakes. Lenten potato pancakes

Potato pancakes are prepared differently for everyone. I don’t know why this happens, but I have never seen them cooked the same way. Some people grate potatoes for hash browns on a coarse grater, some on a fine grater, and some chop the potatoes in a food processor or blender. However, all these differences are not important, because we still love hash browns. In any form.

In my family, we also never adhere to a strict recipe for making pancakes. We always prepare them a little differently. Today, for example, they were prepared in such a way that they turned out, as children call them: cosmatics or hairballs.

Ingredients for making potato pancakes

To prepare potato pancakes-cosmatics we will need:

• potatoes, about 10 medium potatoes
• three eggs
• 2-3 cloves of garlic
• vegetable oil to fry pancakes

How to make potato pancakes

First you need to peel a lot of potatoes and wash them thoroughly.

In order to get not just potato pancakes, but hairy ones, it is necessary that the potatoes be grated on a coarse grater. So we take a grater in our hands and, carefully, so as not to injure our hands, rub our potatoes.

Then you need to squeeze out excess water from the grated potatoes. To do this, salt the potatoes (salt helps to release liquid from the food), mix the grated potatoes and drain the excess liquid from the cup.

Now break three eggs into a cup with potatoes. Eggs are needed so that our potato pancakes do not crumble.

Add 2-3 cloves of garlic to the potatoes. The garlic must be either finely chopped or put through a garlic press.

Mix everything thoroughly. If excess liquid appears in the cup during cooking, it is better to drain it.

Place a frying pan on the stove, pour vegetable oil into it and heat it.

Place some grated potatoes into the boiling oil with a fork and press and level them with a fork so that the potato pancakes turn out flat. This way they will cook better.

Fry the potato pancakes thoroughly until golden brown on both sides.

We take the potato pancakes out of the pan and place them on a napkin so that it absorbs excess fat.

We repeat the operation until we run out of grated potatoes. I advise you to post a guard if you want the potato pancakes to survive until serving. In our family, they have a strange property of disappearing from the plate as soon as you turn your back!

Potato pancakes must be served with sour cream.

Fragrant, crispy, incredible delicious pancakes made from potatoes are very popular in many countries. They have different names, such as “deruny” in Ukraine, “bramborak” in the Czech Republic, “plyatski” in Poland. But in Russia they are known to us under the word “pancakes”.

Draniki are a traditional dish Belarusians and their cuisine. As you know, potatoes are favorite treat Belarusians. Many of them sincerely believe that the first potatoes grew on Belarusian soil, and that it was not Peter the Great who brought them to Russia. Potatoes are eaten there in any form, but potato pancakes have a special place. Real Belarusian potato pancakes, crispy on the outside and soft on the inside, have a unique aroma and taste. They are eaten hot, most often with sour cream or its analogue, for example, the Belarusian “machanka”.

Preparing potato pancakes is quite easy and even an inexperienced cook can cope with this dish. However, if you want your hash browns to be truly delicious, you need to know a few secrets.

Secrets of making potato pancakes.

• If you want to get crispy potato pancakes at the end, then the potatoes for them need to be chopped as finely as possible, preferably by hand on the finest grater. However, a food processor or even a blender can handle this process quite well.
• The potatoes must be grated as quickly as possible to prevent them from browning. This can be avoided by adding finely chopped onion to it. You can also add a tablespoon of sour cream.
• The resulting potato mass must be squeezed out well. This must be done before adding onions to it. A smaller amount of liquid in the original product will make the potato pancakes fluffy and prevent unpleasant splashing of oil during frying.
• Don't add too much flour to potatoes. Flour makes potato pancakes less tasty and viscous inside. Such potato pancakes are poorly fried and lose their taste and aroma.
• Draniki must be fried in a hot frying pan.
• There is no need to cover the pancakes with a lid while frying.
• After you have fried the hash browns, place them on a paper towel to remove excess fat.

There are a huge number of recipes for making potato pancakes. They can be made with onions, garlic, herbs, with the addition of flour, eggs, and also made with various fillings: cheese, minced meat, mushrooms.

They can be fried or baked. They can be made lean. Let's look at the 10 most popular and delicious recipes.

Recipe No. 1. Traditional Belarusian pancakes.

Traditional Belarusian pancakes are most often prepared without adding flour. The potatoes must be well squeezed. In Belarus, even a child can cook such pancakes. How to cook real potato pancakes?

• 1.5kg. Potatoes
• 1 large onion
• Salt to taste
• Oil for frying
• Sour cream for serving

1. Potatoes and onions need to be grated on a fine grater or chopped in a food processor.
2. Add salt and mix well. Excess liquid must be drained.
3. Heat a frying pan well and fry the potato pancakes on both sides.
4. Serve pancakes hot with sour cream or cracklings.

Recipe No. 2. Potato pancakes “Traditional”

This recipe is very popular in Russia. They taste like everyone's favorite pancakes. They turn out lush, rosy and fragrant.

• 0.5 kg. Potatoes
• 2 eggs
• 4 table. spoons of flour
• Oil for frying

How to cook potato pancakes:

1. Grate the potatoes or mince them. Drain off excess juice.
2. Add eggs, mix well.
3. Add flour and salt and mix thoroughly to avoid lumps.
4. Heat a frying pan and fry the potato pancakes on both sides. Draniki fry instantly, so you need to keep an eye on them.

Recipe No. 3. Lenten pancakes.

These potato pancakes are made without eggs. In fact, they also turn out fluffy and don’t fall apart. And to do this you need to know one little trick. For potato pancakes without eggs, the potatoes need to be divided into two parts. Rub one part on a fine grater, the other on a coarse grater. You can also add a little starch.

• 0.5 kg. Potatoes
• 1 tablespoon flour
• 1 teaspoon starch
• Pepper
• A pinch of soda

1. Grate the potatoes and squeeze well.
2. Add flour, starch, soda, salt and pepper, mix.
3. Fry well on both sides.
4. Best served with sour cream or tomato sauce.

These potato pancakes turn out especially tasty and fluffy. Potatoes are cooked in them last. First, the dough is kneaded, into which the potatoes are then introduced.

• Potatoes 1 kg.
• Onion -2 medium
• Flour – 2 tablespoons
• Milk or sour cream -2 tablespoons
• Garlic -2 cloves
• Salt, black pepper to taste

1. First, let's prepare the dough. You need to beat the eggs with salt and pepper, add chopped garlic to them, mix well.
2. Grate the onion on the finest grater or put it in a meat grinder and drain the juice.
3. Finely grate the potatoes, drain the juice, and quickly mix with the onion.
4. Add milk or sour cream to the onion and potato mixture.
5. Mix both mixtures and add flour. The consistency of the dough should resemble low-fat sour cream. Depending on this, more or less flour may be needed.
6. Fry pancakes in a hot frying pan on both sides until cooked. To make the potato pancakes more neat, you can put them in the pan not with a tablespoon, but with a small spoon.
7. Serve hot, with sour cream.

The combination of potatoes and mushrooms is very popular. It's delicious and nutritious. In Ukraine, potato pancakes are fried in the form of one large pancake, with a spoonful of filling, usually mushroom, placed in the middle. One potato pancake is enough to fill you up properly.

• 1 kg. Potatoes
• 300 grams of champignons
• 1 large onion
• 1 egg
• 2 tablespoons flour
• Salt, pepper to taste
• Vegetable oil.

1. Wash the mushrooms. Finely chop. Chop the onion.
2. Fry the onion in a frying pan, then add the champignons to it. Fry until all the liquid has evaporated from the mushrooms. Cool.
3. Grate the potatoes, add onion, egg, flour, salt and pepper. Mix well.
4. Add mushrooms to the potato mixture and stir.
5. Fry potato pancakes on both sides in a hot frying pan. If the dough spreads during frying, you need to add another egg.

If you're tired of regular potato pancakes, then it's time to start experimenting! Potato pancakes with cheese are tasty and crispy. They taste like cheese chips and children really like it.

• 0.5 kg. Potatoes
• 5 tablespoons flour
• 1 onion
• 200 grams of cheese 2 eggs

1. Grate potatoes and onions and mix.
2. Add eggs, flour, salt.
3. Grate the cheese and add to the potatoes. Mix everything.
4. Fry on both sides.

Recipe No. 8. Potato pancakes with meat.

These pancakes are also an alternative to traditional pancakes. They will not leave the male half of the globe indifferent, because almost all men love potatoes and meat. How to cook these potato pancakes?

• 1 kg. Potatoes
• 1 large onion
• 1 large egg
• 2 tablespoons flour
• 300 grams of minced meat (pork, beef or mixed)
• Salt pepper
• A little milk, sour cream or cream

1. Grate potatoes and onions. Mix. Add egg, flour, salt, pepper.
2. Make minced meat. To do this, grind the meat in a meat grinder. The minced meat should not be dry. To do this, you need to add a little milk, cream or sour cream to the meat. You can also add water. Mix everything.
3. Mix potatoes and meat, fry on both sides until golden brown.

Recipe No. 9. Draniki baked in the oven.

These potato pancakes are not only tasty, but also healthy. When preparing them, less oil is used, and you can also cook a lot at once and not waste time on frying, but instead prepare other dishes.

• 1 kg. Potatoes
• 2 medium onions
• 1 large egg
• 3 tablespoons flour
• Salt pepper.

1. Grate the potatoes and also grate the onion. Mix.
2. Add egg, flour, salt, mix.
3. Grease the baking tray olive oil, form round or oval cakes and place in an oven preheated to 200 degrees.
4. Bake for approximately 25-30 minutes until golden brown.
5. Serve hot, with sour cream or sauce.

Recipe No. 10 Potato pancakes with zucchini.

This recipe is quite unusual. The taste of potato and zucchini pancakes is not like classic pancakes. However, such pancakes are juicier and will replace boring potato pancakes.

• 0.5 kg. Potatoes
• 1 onion
• 1 egg
• 500 grams of zucchini
• 3 tablespoons flour
• Salt, black pepper to taste

1. Grate the potatoes. Add grated onion. Mix.
2. Add egg, salt, pepper to the potato mixture and stir well.
3. Grate the zucchini very finely, squeeze the resulting mass well, mix with the potato dough.
4. Fry in a hot frying pan on both sides until a golden crust forms.
5. Serve hot with sauce of your choice.

No matter what kind of pancakes you make, it’s always tasty and healthy! Don't be afraid to experiment with ingredients and delight your loved ones. Bon appetit!

How to cook potato pancakes - the best recipes

Find out from the article how to prepare real tasty and simple potato pancakes, how and what to serve them with. The recipe will not leave anyone indifferent

20 minutes

200 kcal

5/5 (6)

Potato potato pancakes, potato pancakes and terunki - whatever you call these delicious potato fritters! They are made from both raw and boiled potatoes with the addition of eggs. This dish of Belarusian cuisine has gained popularity in various European cities since ancient times. It is very tasty, and preparing it is so easy and quick that any housewife can learn this skill.

What are pancakes

Draniki are pancakes made from potatoes. In Ukraine they are traditionally called potato pancakes, but in Russia terunami or poop. In Europe, this dish became known in the 19th century, and thanks to the Polish people it appeared in Russia.

Although any potato is suitable for their preparation, some chefs believe that the best pancakes are made from Belarusian varieties. Apparently because the potatoes grown on their lands are starchier and more delicate in taste.

It’s interesting that similar ones are found in kitchens different countries world, but traditionally it considered Belarusian.

Why is this dish so delicious?

Draniki are loved by both adults and children. And how can you not love them if they are prepared from a vegetable that is loved by about 80% of people around the world. This vegetable is sometimes called the second bread, and it can be used to create more than 110 culinary creations.

Real potato pancakes have crispy golden crust, and inside they are juicy, tender and aromatic. They can be fried in a frying pan or baked in the oven, and then you can treat guests with them or add festive table, cook for breakfast or take with you to work. It can also be easily prepared - such a dish will be even more nutritious.

Step-by-step cooking recipe

How to make potato pancakes yourself?

We will need:

Cooking steps:

Peeled potatoes need to be grated.

Advice: You can grind vegetables in a food processor (with a special attachment) or in a meat grinder. Just do not use a blender, as the vegetables should not be pureed.

1. Vegetable juice must be drained and squeezed.
2. Grate the onion or chop it finely with a knife and pour it into the potatoes.
3. Place salt, pepper, chopped fresh dill, flour and eggs in a bowl and mix everything thoroughly.
4. Place a frying pan on the stove and pour oil. When the pan is hot, you need to fry the potato pancakes on one side, and then on the other until a golden brown crust forms.

It is most convenient to apply the potato mixture with a spoon. They should be shaped like a pancake.

• To make pancakes juicy and golden, fry in a hot frying pan in a large amount of oil.
• To prevent the dish from being too oily and greasy, after frying you should place the pancakes on paper napkins and then transfer them to a plate.
• Try to choose starchy potatoes. It is better to choose Belarusian varieties. The taste of the dish and the shape of the pancakes will depend on this. New potatoes are not suitable for cooking.
• If you doubt the quality of potatoes, you can add them during cooking 0.5-1 spoon of starch.
• If before frying it seems that the mass is too liquid, there is no need to add flour, as the pancakes will turn out hard. It's better to put a little starch.
• In traditional cooking, vegetables are grated, but to spend less time cooking, you can use a food processor.

How to serve a dish

• Traditionally, potato pancakes are served hot with sour cream. You can decorate them with fresh herbs or lingonberries. You can put lettuce leaves on a plate and potato pancakes on top.
• During cooking you can add boiled champignons, finely chopped carrots or apples.
• There is a wide variety of sauces for potato pancakes. You can make the sauce yourself.

Simple mushroom sauce

We will need: champignons (200 grams), onion, 200 ml of sour cream, a piece of butter, salt and pepper.

Cooking steps:

1. Finely chop the onion into cubes and the mushrooms into thin slices
2. Tip: it’s better to boil the mushrooms in advance and then lightly fry them.
3. Fry mushrooms and onions separately until golden brown.
4. Then transfer the mushrooms to the onions, add sour cream, pepper and salt. Simmer for a few minutes and you're done!
5. Pour the sauce over the potato pancakes and serve.

Advice: You should make the sauce before preparing the potato pancakes, so that you can serve them hot from the stove

As you can see, this dish is very easy and simple to prepare. Your family and guests will definitely love it!

Grated pancakes raw potatoes Belarusians do it best. Therefore, the word potato pancakes is known throughout the world, at least to the Slavic world.

Belarusians in part potato dishes In general, they can give odds to all other nations. IN Belarusian cuisine There are a lot of potato dishes: sorcerers, zrazy, dumplings, drachena, babka, etc. From raw potatoes with juice, from potatoes with squeezed juice, from boiled and crushed potatoes... Potatoes are added to pancakes, pies are made from them, and they are not only used for filling, but also for dough. So you can safely trust Belarusians in potato matters.

How to get very tasty potato pancakes with a crispy crust? There are several tricks.

Photo: Shutterstock.com

Preparation

All ingredients for potato pancakes must be removed before cooking. Prepare everything so that the dough can be made as quickly as possible. Don't forget about cheesecloth for squeezing potatoes and a grater.

To prevent potatoes from turning black

You need to rub it last. Squeeze quickly and immediately add a little milk or sour cream. And then add the dough prepared previously to the potatoes.

To make potato pancakes tender

Potatoes should be grated on the finest grater. Grate the onion along with the potatoes. Mix. Onion juice will prevent the potatoes from darkening.

Instead of flour

Draniki will turn out even better if you let the squeezed liquid from the potatoes sit, then drain it, and add the settled starch to the dough. In this case, you don’t have to put flour in the dough.

Even easier

You can fasten the potato mass not with a whole egg, but replace it with two whites. The pancakes will turn out to be very fluffy, and although it’s somehow strange to remember the calorie content when frying potato pancakes in lard, they will be a little easier on the stomach and liver than it could be when using yolks.

What to fry with

The best potato pancakes are made with lard. It heats up better than meat and sets the potato dough better. And in general it goes very well with the taste of potato pancakes. But, unfortunately, many people cannot stand the smell of frying lard.

In this case, you can take either odorless vegetable oil or ghee. Regular butter is bad. When heated, it will hiss and “spit”, since there is water in it, and additional impurities, everything that is melted out of the oil, will burn and give a black precipitate.

Preheat the pan

Draniki should be placed on a very well heated frying pan. And the fat on it should also warm up, so after pouring the oil (if you cook with it), wait a couple of minutes and lay out the potato mixture.

What to serve with

Very hot potato pancakes with very cold sour cream. If fried in lard, you can also sprinkle with cracklings.

Traditionally

Classical Belarusian recipe potato pancakes does not include eggs and flour. Only potatoes, onions, salt, fat for frying. But now eggs are most often added to pancakes. Usually about 1 egg for 4-5 medium potatoes.

Photo: Commons.wikimedia.org

Draniki

5 potatoes

1 onion

2 tbsp. flour

4 tbsp. vegetable oil

A little soda

1 cup sour cream

Salt and pepper

Step 1. Peel the potatoes and onions and grate them. Drain the juice or squeeze through cheesecloth.

Step 2. Add egg, flour, baking soda, salt and pepper. Stir everything well.

Step 3. Pour oil into the frying pan, heat it properly and place the pancakes, forming them with a spoon.

Step 4. Fry over medium heat on both sides, add oil if necessary.

Step 5. Serve with sour cream.

Draniki with meat or sorcerers

5 large potatoes

1 onion

2 tbsp. flour

200 g minced meat

Salt and pepper

Vegetable oil

Step 1. Wash the potatoes and onions, peel them and grate them on a fine grater. Add eggs, flour, salt and pepper.

Step 2. Salt and pepper the minced meat.

Step 3. Heat a frying pan with oil. Spoon portions onto it potato dough, smooth out to form pancakes.

Step 4. Place a little minced meat on top of each pancake and cover with a spoonful of potato mixture.

Step 5. Fry on both sides, then close the lid, reduce the heat and simmer for about 15 minutes. Serve hot with sour cream.

Elena 01/06/2019 29 1.8k.

If you want to cook something simple and tasty vegetable dish, then I advise you to pay attention to potato pancakes, classic recipe which can be supplemented with a variety of ingredients. Traditionally they are fried in a frying pan, but you can also use the oven. This root vegetable generally works well with the oven, the dishes turn out very tasty, for example, the recipe for which is on the website.

In Belarus this dish is called potato pancakes, Ukrainian housewives call it potato pancakes, but the cooking principle is the same - peeled tubers are grated, formed into pancakes and baked in a frying pan.

Where does this name come from? This recipe has been known since those times when there was no grater in household use. To make flatbreads from raw potatoes, the vegetable was peeled using a sharpened board. Hence the name.

I bring to your attention several variations of preparing this dish at home. It is simple, and a housewife with any level of training can handle it. Detailed description With step by step photos to help those who will do it for the first time.

Potato pancakes - a classic recipe in a frying pan

Start your acquaintance with this dish with traditional recipe. Having mastered it and understood all the subtleties, you can experiment by adding other ingredients.

What kind of potatoes are needed for the recipe? Since young tubers contain little starch, it is not recommended to use it for cooking. And it is better to choose mature root vegetables with a high content of this substance.

Typically, tubers of this variety cook well, and when raw they have a rough skin and yellowish pulp in the middle. Starch is needed so that the potato pancakes retain their shape during baking, and they will taste better.

Required Products:

• potatoes - 600 gr.
• egg - 1 pc.
• onion - 1 pc.
• flour - 1 tbsp. l. with a slide
• lemon juice- ½ tsp.
• salt, ground black pepper to taste
• odorless vegetable oil for frying

Step-by-step description with photos:

What needs to be done to prevent potatoes from browning? Grate the tubers alternately with onions, its juice will retain its color and the dish will turn out beautiful and appetizing. Lemon juice and sour cream also help with this task. They can be added in small quantities during the cooking process.

Which grater is best to grate potatoes? You can use any, it all depends on what result you want to get in the end. The finest one produces soft, tender pancakes with a uniform structure; accordingly, the larger the grater, the less uniform the structure of the pancakes will be.

Most often, a medium-sized grater is used; the finished dish is soft with a crispy crust. A fine grater is not very convenient to use - it gets clogged quickly and produces a lot of juice. Potato pancakes cooked on coarse grater, you need to fry longer so that you don’t feel the taste of raw potatoes.

Delicious potato pancakes with cheese

We added a little flour to the classic recipe so that the pancakes do not fall apart during frying. In this version, cheese will act as a connecting link, due to its melting property. It will also give the dish a pleasant creamy taste.

Important! You need to use cheese with a fat content of more than 40%; cheese product is not suitable for this dish, as it does not melt.

Ingredients:

• peeled potatoes - 0.5 kg.
• garlic - 2 cloves
• egg - 1 pc.
• cheese durum varieties- 150 gr.
• oregano - 1 tsp.
• salt, ground black pepper to taste
• refined vegetable oil

How to cook:

Making potato pancakes stuffed with meat

Pay attention to this original recipe, which is suitable not only for an everyday meal, but also festive feast. The ingredients indicate white chicken meat, but can be prepared from lean pork, veal, and turkey.

Products for the recipe:

• potatoes - 4-5 pcs.
• chicken breast - 250 gr.
• eggs - 2 pcs.
• onion - 1 pc.
• flour - 2 tbsp. l.
• cheese - 60 gr.
• black pepper (ground), salt, herbs
• vegetable oil

Cooking method:

Step-by-step recipe for potato pancakes (sorcerers) with minced meat

The dish turns out very appetizing and tasty - juicy meat cutlet, framed by a thin crispy potato crust. Sorcerers, as this recipe is also called, is worth trying.

You can use any minced meat for potato pancakes, from one type of meat or a mixed version.

What you need to prepare:

• potatoes - 900 gr.
• chopped meat- 350 gr.
• onions - 1/2 pcs. small size
• lemon juice - 1 tsp.
• garlic - 1 clove
• salt, pepper, basil, oregano
• vegetable oil

Cooking method:

1. Grate the tubers on a medium grater, and to prevent the potatoes from darkening, add lemon juice. Add salt, mix well, place in a colander to drain excess liquid. After the liquid has drained, pour it out and add the settled starch to the grated potatoes. Add eggs, mix.
   
2. Season the finished minced meat with salt, pepper, dry basil, oregano or your favorite spices. Add chopped garlic, finely chopped onion. Excess liquid is not needed in this recipe, so it is better to put the onion in the minced meat in this form, and not grind it to a puree, as this will release less juice from the meat. Form blanks from minced meat.
   
3. Place several layers of paper towels on a cutting board. Take a little minced potatoes, make a flat cake out of it. Place the minced meat on top and even it out, making it slightly smaller in size than the vegetable flatbread. Put a little more potatoes on the minced meat and form a cutlet so that the meat does not peek out. Place prepared semi-finished products on a paper towel. We do this so that excess juice is absorbed, which continues to release from the potatoes. Immediately before frying, pat the top of the cutlets dry with a towel.
   
4. Pour oil into a heated frying pan, add pancakes, reduce heat to below medium and fry on one side, covering with a lid with a hole or a special device, if you have one. Leave for three minutes, then fry on the other side. Then turn them over again and in total they should cook for 9-10 minutes under the lid. This time is enough for the meat to cook inside.
   
5. First place on a paper napkin, once the excess oil is absorbed, you can serve.
   

Video on how to cook pancakes from potatoes and zucchini in the oven

Another way to diversify the classic recipe is to add zucchini, their tender pulp will give the dish a pleasant taste, and besides, it’s very healthy vegetable. The recipe is also interesting because it is cooked not in a frying pan, but in the oven. Detailed step by step recipe look in the video.

How to make lean potato pancakes without eggs according to the classic recipe

For vegetarians or those who fast, potato pancakes can be prepared without eggs. The main thing is to choose potatoes with a high starch content.

There is another way to check this. You need to cut the tuber in half and twist the halves for a few seconds without separating them. If after this procedure the lower half sticks to the upper and does not fall, then this is the variety we need.

If you have the wrong variety on hand, but you really want to cook potato pancakes, then starch, which can be added to grated potatoes, will help correct the situation. For half a kilo of grated vegetables you will need 1 tbsp. l. starch.

Ingredients:

• potatoes - 1 kg.
• onion - 2 pcs. (medium size)
• salt - 0.5 tsp.
• vegetable oil for frying

Prepare according to the recipe:

It is considered correct that if the potato pancakes are half in oil, then they will be well baked and come out with a crispy crust.

Be sure to stir the mixture before adding a new batch to the pan, as the starch settles to the bottom.

Recipe for potato pancakes from boiled potatoes

This option is also possible. If you boil the potatoes the night before, you can quickly and easily prepare a delicious breakfast in the morning.

You will need:

• boiled potatoes - 1 pc. large size
• egg - 1 pc.
• grated cheese - 2 tbsp. l.
• raw carrots - 1/3 pcs.
• vegetable oil
• sour cream

How to cook:

As mentioned at the beginning, the classic recipe for potato pancakes has been known for a long time; fortunately, it has not been lost among the variety of dishes that are replete with the Internet. And there is an explanation for this - tasty, quick, prepared from available products, does not require super culinary abilities, varied, since it can be supplemented with a variety of ingredients. Some advantages.

If you want, serve pancakes as independent dish with sour cream or any other sauce or as a side dish for meat or fish.

Bon appetit!