At first glance, it seems that there is nothing special about preparing potato pancakes.
However, in reality, this dish can turn into almost a restaurant delicacy if you remove one specific component from the list of ingredients.
Culinary expert, chef, and fourth-class baker Yulia Arkhipova said that this is about flour, in particular.
The specialist also explained why flour can harm the taste of this dish.
Take note
The thing is that adding flour makes the potato pancakes “rubbery” and dried out on top.
In addition, this ingredient prevents the dish from baking from the inside, as a result of which the potato pancakes may turn out raw in the middle.
According to Arkhipova, flour can be added to the preparation, but only in small quantities (2-3 spoons of this product per 1.5 kilograms of potatoes).
Use these recommendations, and your family will sweep your potato pancakes off the table – they’ll ask for more.
Earlier we talked about why pancakes rise but quickly fall: the essence lies in one simple action.
Expert: Arkhipova Julia
