500 g/ 17.6 oz boiled potatoes in the skin
1 teaspoon salt
125 g/ 4.4 oz/ 1 cup + 1 ½ teaspoons all-purpose flour
4 tablespoon sour cream or smetana
3 tablespoons milk
a little oil for frying the pancakes
This is a good recipe for using leftover boiled potatoes in the skin. But if you don’t have them, bring some water to a boil, salt it and boil the potatoes in the skin, for about 20 minutes or until tender. Drain and let cool.
Peel the cooked potatoes and mash them with a potato masher or a fork. Add the salt, flour, sour cream, milk and lightly beaten eggs. Stir to mix.
Heat about 1 teaspoon of oil in a non-stick pancake pan or regular non-stick pan. Spread the oil in the pan using a brush.
Give 1 tablespoon of batter in the pan, level nicely and form a round pancake. Repeat with as many pancakes as you can fit in the pan, I can make 4 at a time in my pan.
Fry the pancakes on medium heat for about 2 minutes on each side or until nicely colored and cooked through.
Add another teaspoon of oil to the pan before frying the following batch.
Keep warm in the oven while you fry the rest of the pancakes.
Serve sweet or savory as suggested above.