Easy Pancakes With Potatoes Recipe

Ingredients:

For: 4 People

Prep: 10 Min

Cook: 30 Min

Steps:

1. For the stuffing, boil the potatoes by cutting them with a knife (for easy peeling) until they are soft enough to be inserted into a toothpick.

   
2. Peel the boiled potatoes under running water while they are hot and set them aside to cool. When it reaches a temperature that can be handled, pass it through a hand grater or crush it thoroughly with the help of a crusher.

   
3. Add 2 tablespoons of butter softened at room temperature, salt and pepper to the crushed potatoes and mix well. Finally (after the potatoes have cooled down), add the chopped spring onions and mix.

   
4. To spread on the dough, take oil and 1/3 bottle of soda (or 1 tea glass of milk) in a bowl, add 1/2 teaspoon of salt and mix well.
5. Spread the dough on the table and cut it into 4 triangles. If you want to make larger and more satisfying pancakes, you can divide it into 2 pieces. Lightly moisten the phyllo dough you have divided by applying oil and soda mixture with the help of a brush. (You can also make the dough without soaking it)

   
6. Place a square-shaped mortar on the thick side of the phyllo dough you cut and sprinkle grated cheddar cheese. Fold the dough to form an envelope and close it.

   
7. Heat a large, non-stick crepe pan over medium heat. Fry the pancakes one by one, turning them up and down, until they change color. As soon as you remove it from the pan, apply butter and serve hot. Enjoy your meal!

   
8. Note: After the pancakes have cooled, you can place them in refrigerator bags (without oiling) and store them in the deep freezer for up to 6 months. When you want to consume it, you can heat it in a pan and spread it with butter.

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