350g commercial potatoes
1 fried onion
Salt and pepper (to taste)
40g dill
π©βπ³ Instructions:
In a mixing bowl, combine 200ml of kefir, 1 tsp of salt, 1 tbsp of sugar, and 1 egg.
Gradually add 400g of flour and 1 tsp of baking powder. Mix until you have a smooth batter.
In a separate bowl, prepare the filling. Grate 350g of commercial potatoes and finely chop 1 fried onion.
Add salt, pepper, and 40g of dill to the potato mixture. Mix well.
Heat a non-stick pan over medium heat. You can lightly grease it with oil if needed.
Pour a ladle of the pancake batter into the pan to form a thin pancake.
Spoon some of the potato filling onto one half of the pancake.
Fold the other half of the pancake over the filling, creating a half-moon shape.
Cook until the pancake is golden brown on both sides, flipping it as needed.
Repeat the process for the remaining batter and filling.
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