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Pancakes can be juicy and golden-crust or green and rubbery – it all depends on the recipe the hostess used. It is believed that our grandmothers knew some special secret that allowed them to cook simply amazing pancakes. In fact, there is no secret, there is only experience and skill.
What is needed for cooking
- First, a lot depends on the variety of potatoes you choose. You should opt for yellow tubers. Yellow potatoes are rich in starch, and after they are grated, they do not secrete juice as intensely. Cooks often call this variety universal because the tubers cook well, are suitable for frying and preparing other dishes;
- Secondly, if you want the potatoes to be crunchy, grate the tubers on a large grater. However, in the classic version, vegetables for potatoes are grated on a fine grater. Modern cooks prefer to work with such tools as a blender, and some even use a meat grinder;
- Thirdly, to prevent the mixture from darkening (in this case, the potatoes will turn out green), you need to rub onion into the potatoes. It will preserve the color;
- Fourth, if you want to make the pancakes juicier, add a little sour cream to the finished mixture. You may need to drain off the excess juice before doing so;
- Fifth, to prevent the breadcrumbs from burning and drying out in the pan while frying, add a little water along with the oil and cover the pan with a lid.
