Try this Passover Pancakes recipe.
- Carbohydrate 51.4853873922 g
- Cholesterol 2115 mg
- Fat 55.9744425807244 g
- Fiber 3.55724377987242 g
- Protein 66.8998341878 g
- Saturated Fat 15.9998630374914 g
- Serving Size 1 1 Serving (623g)
- Sodium 733.31397541 mg
- Sugar 47.9281436123276 g
- Trans Fat 8.46197960197775 g
- Calories 973 calories
Step-by-step
- Beat together eggs, water, salt, potato flour and oil until smooth; let stand 5 min.
- Heat a 7" frying pan and oil very lightly.
- Pour in just enough batter to coat bottom thinly, tilting pan quickly to form crepes.
- Fry over heat until edges begin to curl and the underside is golden.
- Turn and cook until golden.
- Turn onto clean cloth.
- Keep warm.
Allowing the batter to rest for precisely five minutes is the single critical timing window in this process, granting the potato flour adequate time to hydrate fully without settling into a dense sludge at the bottom of the bowl. Starch granules require liquid absorption to distribute evenly, preventing grainy patches in the finished product. Without this rest, the fragile structure fails to bind correctly, resulting in tearing when the thin layer hits the hot metal. Pouring the batter into a preheated seven-inch frying pan requires immediate swirling because potato starch gels quickly under direct heat, locking the shape into place within seconds. Maintaining a very light oil film prevents sticking while encouraging uniform browning rather than deep-frying the delicate crepes. Stacking the finished rounds on a clean cloth absorbs excess residual moisture, keeping the texture pliable rather than soggy. These thin, neutral-flavored pancakes pair exceptionally well with savory accompaniments like smoked salmon, capers, and dill, or braised brisket juices, where the starch acts as a neutral sponge for rich liquids. Sweet toppings such as applesauce or cinnamon sugar also provide a sharp contrast to the savory egg base. Substituting arrowroot starch at a one-to-one ratio alters the final structure slightly by creating a glossier finish, though potato flour yields the traditional tender crumb.
