Potato and banana pancakes

Method

1. 01

   Step 1

   Here's a picture of the finished product.

   

2. 02

   Step 2

   Wash the potatoes thoroughly, slice them, and steam them for ten minutes.

   

3. 03

   Step 3

   After the potatoes have cooled, use a spoon and fork to mash them into a smooth puree.

   

4. 04

   Step 4

   Add an equal amount of flour to the potatoes, in a 1 : 1 ratio. Then knead the two together into a smooth dough, wrap it in plastic wrap, and let it rest for half an hour. I missed taking pictures of the dough process, so I'll skip that.

   

5. 05

   Step 5

   Place the dough on a mat, roll it into a thick, long strip, then pinch off pieces of even size. Flatten each piece into a round wrapper with your palm, wrap the prepared banana puree inside, place the seam side down, flatten it into a round disc with your palm, and cover with plastic wrap to prevent the dough from drying out.

   

6. 06

   Step 6

   Add oil to the pan, slightly more than you would normally use for stir-frying.

   

7. 07

   Step 7

   Heat the oil to about 70% of its maximum temperature, then add the dough and fry.

   

8. 08

   Step 8

   Don't flip it too often; wait until one side is cooked before flipping the other. The potato filling makes the pancakes prone to breaking when flipped.

   

9. 09

   Step 9

   Once both sides are golden brown, transfer them to a plate lined with absorbent paper to drain excess oil, as my family doesn't like overly oily food.

   

10. 10

    Step 10

    Let's eat! It's fragrant, soft, and sweet—it tastes great!