Starch-Based Crispy Thin Pancakes

Original, subtle and very tasty! Pancakes with starch — a pancake recipe where potato starch is used instead of the usual wheat flour. The dough on it turns out to be very liquid, but, surprisingly, the pancakes turn over perfectly and turn out very thin, with a crispy edge.
cook time: 30 min
Ruby Colston
Starch-Based Crispy Thin Pancakes

Nutrition Facts (per serving)

203
Calories
14g
Fat
15g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Salt (pinch) to taste
Milk 2 cup
Vegetable oil 4 tbsp
Chicken eggs 3 pc
Potato starch 7 tbsp

Recipe instructions

Step 1

Step 1
How to make pancakes with starch? Prepare your food. Milk of any fat content is suitable, I used 1.5%. I use a 250 ml glass. Measure out the starch using a heaped tablespoon. Take category C1 eggs, refined and odorless oil.

Step 2

Step 2
Take a bowl in which you will knead the dough. Pour starch into it, add salt. Beat in the eggs.

Step 3

Step 3
Whisk the eggs and starch until smooth. You will get a fairly thick viscous mass.

Step 4

Step 4
Pour milk into the dough while stirring continuously. Stir it until completely homogeneous. It is this method — pouring liquid into the egg-starch mass, and not vice versa, pouring starch into milk — that allows you to avoid the formation of lumps. The dough turns out completely homogeneous. Pour vegetable oil into it and stir again. The oil in the dough will prevent the pancakes from sticking when frying. Leave the finished dough to stand for 10 minutes.

Step 5

Step 5
Heat a frying pan over high heat, preferably a special pancake pan with a non-stick coating. But a regular one with a thick bottom will also work. Grease the frying pan with a small amount of vegetable oil before the first pancake. Make the heat medium. Pour half a ladle of batter into the pan. Be sure to stir it first to lift the starch from the bottom. Using a circular motion, spread the dough over the bottom.

Step 6

Step 6
Fry the pancake until browned, then turn it over to the other side. Fry it also until golden brown. Remove the finished pancake from the pan. There is no need to grease the pan any further. Use the same method to make pancakes using all the dough. Donʼt forget to stir the dough before each pancake to raise the starch.

Step 7

Step 7
Serve the finished pancakes with jam, preserves or condensed milk. They are especially tasty hot — they have a crispy edge that becomes soft when cold. Bon appetit!

Additional rubrics

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