Breakfast

Best Potato Pancakes

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. 

READ ALSO:   How To Prepare Melkkos

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

TASTY AMERICAN PANCAKES

BLUEBERRY PANCAKES

FLUFFY BANANA PANCAKES

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Best Potato Pancakes

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cold mashed potato
  • Plain flour
  • Baking powder
  • Bicarbonate of soda
  • Large free-range eggs
  • Milk
  • Chopped spring onions
  • fresh chives
  • fresh flatleaf parsley
  • 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.

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