Potato Pancakes

Name: Potato Pancakes
Cook time: 10 min
Yield: 1
Ingredients: 350g mashed potato; 250g plain flour; 1 tsp baking soda; 300ml buttermilk; 6 spring onions, finely sliced; 1 tbsp butter; sea salt and ground black pepper

Whip up delicious Potato Pancakes in just 10 minutes! This easy recipe for one combines mashed potatoes, flour, baking soda, and finely sliced spring onions, with buttermilk creating a light and fluffy batter. Pan-fried in butter until golden, these savoury pancakes are perfect for a quick meal or snack. Serve with a zesty chilli, yogurt, and garlic dressing or simply with tomato sauce and a fresh green salad for a delightful pairing. Perfect for using up leftover mashed potatoes, this recipe is quick, satisfying, and full of flavour!

1 person

10 min

Ingredients

350g mashed potato
250g plain flour
1 tsp baking soda
300ml buttermilk
6 spring onions, finely sliced
1 tbsp butter
sea salt and ground black pepper

Main

350g mashed potato
250g plain flour
1 tsp baking soda
300ml buttermilk
6 spring onions, finely sliced
1 tbsp butter
sea salt and ground black pepper

For the pancakes, put the mashed potato, flour, baking soda and spring onions in a large mixing bowl and mix until evenly combined. Add the milk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.
Heat a non-stick frying pan over a medium-high heat with a little butter. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3-4 minutes on each side until golden brown.
Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Keep warm in a low oven. Serve with tomato sauce and a side salad.
Serve with a chilli, yogurt and garlic dressing and a green salad.

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For the pancakes, put the mashed potato, flour, baking soda and spring onions in a large mixing bowl and mix until evenly combined. Add the milk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.
Heat a non-stick frying pan over a medium-high heat with a little butter. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3-4 minutes on each side until golden brown.
Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Keep warm in a low oven. Serve with tomato sauce and a side salad.
Serve with a chilli, yogurt and garlic dressing and a green salad.