Potato pancakes with milk

Into a deep bowl, crack 4 chicken eggs.

Add salt and sugar to them.

Whisk the eggs with a whisk until the yolks and whites are combined, and the salt and sugar are completely dissolved.

Pour the warm milk into the resulting mixture. Whisk the dough until smooth.

In several additions, add the sifted wheat flour to the dough, each time mixing the ingredients with a whisk until a homogeneous texture.

The result should be a smooth dough without lumps.

Wash, peel and coarsely chop the potatoes. Transfer the vegetables to a blender. Blend the raw potatoes into a smooth puree.

Add mashed raw potatoes to the pancake batter. Mix the ingredients thoroughly.

Wash the dill, dry it from excess moisture, finely chop and add to the potato pancake batter.

To make the pancakes elastic and not stick to the pan, add 50 ml of refined oil to the rest of the ingredients. Thoroughly mix the dough, leave it at room temperature for 15 minutes to infuse and rest.

Grease a hot pancake pan with a little oil. It is convenient to use a cooking brush for this purpose. Pour a small amount of batter onto the pan. Rotating the pan in circular motions, spread the batter in an even layer over the entire perimeter of the pan. Fry the potato pancakes on medium heat for 1-2 minutes on each side.

When the pancake is browned, carefully flip it over to the other side and cook until done.

Place the finished products in a pile on a flat plate. I got 12 pancakes from the specified amount of ingredients. Serve soft and fragrant potato pancakes warm with sour cream or natural yogurt.

If desired, potato pancakes can be complemented with your favorite savory filling: ground meat, lightly salted red fish, mushrooms fried with onions, or cottage cheese with herbs. Enjoy!