Pancakes Stuffed with Potatoes
Start by cutting the peeled potatoes into cubes and transfer them to a saucepan, add enough water to cover all of them and the salt, let them cook for 20 minutes.In a skillet, add one drizzle of olive oil, add the red onion chopped into small cubes and stir until golden brown.Once you’ve done that, add the red bell pepper chopped into small cubes and stir for 3 minutes.Turn off the heat and set aside.Once you’ve done that and the potatoes have cooked through, drain all the water and transfer them to a bowl, mash them until a smooth mixture is formed.Pour in all the onion and pepper stir-fry, the grated cheese, chives to taste, mix all the ingredients together until combined.Season with one teaspoon of salt and the black pepper, mix well.Now, in another bowl, add the eggs, one pinch of salt, the sugar, mix well.Add the milk, the wheat flour, mix all the ingredients together very well until combined. Add one drizzle of olive oil and mix once again until incorporated into the batter.Once you’ve done that, in a skillet, add one drop of vegetable oil and spread well.Then turn on the heat at medium, add enough egg mixture to cover the whole bottom of the skillet, and let it fry until released from the skillet. Flip it and fry on the other side.Repeat this process until all the egg mixture has been used.Now, get one of these pancakes and fill it with 2 tablespoons of the potato mixture, then fold the pancake, covering the whole filling, just like shown in the video.Repeat this process until all the potato mixture and the pancakes have been used.In another bowl, add 3 eggs, one pinch of salt and beat well. Add the wheat flour and mix until combined.Dip the pancakes into this mixture then coat them in breadcrumbs.Repeat this process with all the stuffed pancakes.Next, in a skillet, add the unsalted butter, stir until melted and fry the pancakes until golden brown.Remove them from the skillet and soak up the excess fat on a plate lined with paper towels.Serve.
Ingredientes
- 3 Large Potatoes
- 1 Teaspoon of Salt
- 1 Medium Red Onion
- 1 Red Bell Pepper
- 100g of Mozzarella Cheese
- Chives to Taste
- 1 Generous Pinch of Black Pepper
- 2 Tablespoons of Unsalted Butter
Egg Mixture
- 2 Eggs
- ½ Tablespoon of Sugar
- 500ml of Milk at Room Temperature
- 1 Cup of Wheat Flour (240ml Cup)
- 1 Drizzle of Olive Oil
For Breading
- 3 Eggs
- 3 Tablespoons of Wheat Flour
- Breadcrumbs
Modo de Fazer
Start by cutting the peeled potatoes into cubes and transfer them to a saucepan, add enough water to cover all of them and the salt, let them cook for 20 minutes.
In a skillet, add one drizzle of olive oil, add the red onion chopped into small cubes and stir until golden brown.
Once you’ve done that, add the red bell pepper chopped into small cubes and stir for 3 minutes.
Turn off the heat and set aside.
Once you’ve done that and the potatoes have cooked through, drain all the water and transfer them to a bowl, mash them until a smooth mixture is formed.
Pour in all the onion and pepper stir-fry, the grated cheese, chives to taste, mix all the ingredients together until combined.
Season with one teaspoon of salt and the black pepper, mix well.
Now, in another bowl, add the eggs, one pinch of salt, the sugar, mix well.
Add the milk, the wheat flour, mix all the ingredients together very well until combined. Add one drizzle of olive oil and mix once again until incorporated into the batter.
Once you’ve done that, in a skillet, add one drop of vegetable oil and spread well.
Then turn on the heat at medium, add enough egg mixture to cover the whole bottom of the skillet, and let it fry until released from the skillet. Flip it and fry on the other side.
Repeat this process until all the egg mixture has been used.
Now, get one of these pancakes and fill it with 2 tablespoons of the potato mixture, then fold the pancake, covering the whole filling, just like shown in the video.
Repeat this process until all the potato mixture and the pancakes have been used.
In another bowl, add 3 eggs, one pinch of salt and beat well. Add the wheat flour and mix until combined.
Dip the pancakes into this mixture then coat them in breadcrumbs.
Repeat this process with all the stuffed pancakes.
Next, in a skillet, add the unsalted butter, stir until melted and fry the pancakes until golden brown.
Remove them from the skillet and soak up the excess fat on a plate lined with paper towels.
Serve.
