Potato Carrot Cake
Overview
I can never forget the potato pancakes my mother made when I was a child. In that childhood when there was relatively little food, it was the memory of delicious food. Now that I have become a mother, my mother’s legacy becomes more and more obvious. When I cook food for my children, I often look for my mother’s taste. The big iron pots in my mother’s era, the blazing stove fire, and the points we now have to judge the level of cooking can be solved one by one for cooking women through modern technological means. Non-stick pan, adjustable gas, just follow the recipe and it will be delicious. I guess my baby will also remember my taste in the future.
Tags
Ingredients
Steps
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Stir potatoes and carrots into shreds + water + flour + salt + MSG in the same direction to form a paste.
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One tablespoon of oil for one pancake. Heat oil in a hot pan.
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One tablespoon of batter for one pancake.
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This kind of wooden spatula with a straight head is easier to use. You can smooth the batter and flip it over to fry according to the heat.
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Fresh and delicious potato pancakes are ready to plate and serve in just a few minutes!
