Robert Makłowicz adds it to potato pancakes. Fingers lick your fingers

Robert Makłowicz potato pancakes differ from traditional ones. Inside they are soft and plump, while it is crunchy. They look like pancakes, and they taste insanely. All this thanks to 2 unusual ingredients.

Robert Makłowicz adds milk to . According to his recipe, burn grain potatoes in this flow. Thanks to this, the taste of pancakes is more delicate. In addition, the mass becomes more uniform – the center comes out soft and velvety.

Another unusual addition is fresh yeast. We prepare solutions from them, mixing them with 1 tablespoon of milk, 1 tablespoon of flour and a little sugar. Set aside it for 15 minutes to start working. During this time, air bubbles form in the dough, which make the pancakes after frying come out plump like pancakes. What’s more, they gain a slightly nutty aftertaste. The rest of the ingredients remain unchanged.

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Potatoes are the most important component of this dish, so you should think about their choice. Potatoes with a high starch content, i.e. flour -type, are the best for potato pancakes. Why are they the most suitable for these fritters?

Flour potatoes easily rub on a grater. The most important thing, however, is that they don’t let go of a lot of water. Thanks to this, they do not fall apart during frying and do not come out rubber.

Remember to squeeze them out of excess water before frying. Otherwise, the mass will be so rare that we will not be able to fry it.

Potato pancakes are most often eaten with sour cream or Greek yogurt. They also taste great with cottage cheese and chives.

These pancakes can be poured with mushroom or dill sauce. If we like spicy dishes, horseradish will be perfect. They are also a great addition to stew.

Sweet is lubricated with apple mousse or sprinkled with sugar. As you can see, there are really many possibilities.