Best Potato Pancakes
These Potato Pancakes are a family favorite comfort food!
Serve the fried pancakes with sour cream or any toppings of choice for a light dinner, or offer them as an easy side dish alongside your favorite entrée.
It’s a simple, amazing recipe that stands the test of time!
WHAT TO SERVE WITH?
You can serve the potato pancakes with a variety of toppings, such as crispy bacon, scrambled eggs and baked beans; smoked salmon, soured cream and rocket; smashed avocado, lemon wedges and poached eggs
RECIPE INGREDIENTS
Cold mashed potato
Plain flour
Baking powder
Bicarbonate of soda
Large free-range eggs
Milk
Chopped spring onions, fresh chives or fresh flatleaf parsley, plus extra for serving
oil, for frying
knob of butter
salt and freshly ground black pepper
DIRECTIONS ON HOW TO MAKE THE BEST POTATO PANCAKES
Place the mash, flour, baking powder and bicarbonate of soda in a large bowl. In a separate bowl, whisk the eggs and 75ml of the milk together in a bowl.
Gradually, pour egg mixture into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper.
Heat butter in a large non-stick frying pan over a medium heat. Spoon some of the mash mixture into the pan and spread out.
Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up.
Transfer to a baking tray and keep warm while you cook the rest.Serve immediately with toppings of choice.
HERE ARE MORE PANCAKE RECIPES YOU CAN ENJOY TOO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Best Potato Pancakes
Ingredients
- Cold mashed potato
- Plain flour
- Baking powder
- Bicarbonate of soda
- Large free-range eggs
- Milk
- Chopped spring onions fresh chives or fresh flatleaf parsley, plus extra for serving
- oil for frying
- knob of butter
- salt and freshly ground black pepper
Instructions
- Place the mash, flour, baking powder and bicarbonate of soda in a large bowl. In a separate bowl, whisk the eggs and 75ml of the milk together in a bowl.
- Gradually, pour egg mixture into the potato mixture until smooth, adding more milk if needed. Stir in the chopped spring onions or herbs and season with salt and pepper.
- Heat butter in a large non-stick frying pan over a medium heat. Spoon some of the mash mixture into the pan and spread out.
- Cook the potato pancakes for a minute or until the underside is golden brown and the top covered with bubbles. Flip and cook for another minute, or until both sides are golden and the potato pancakes are puffed up.
- Transfer to a baking tray and keep warm while you cook the rest.Serve immediately with toppings of choice.