POTATO PANCAKES

POTATO PANCAKES

Potato pancakes are great alternative to roast potatoes or chips and can be used pretty much with any meal. So quick and easy to do, light mash potato made into a batter and pan fried until golden brown.

INGREDIENTS

SERVES: 12-16 pancakes

250g cold, dry mashed potato

75g plain white flour

1 teaspoon baking powder

125ml milk

2 eggs

3 tablespoons rapeseed oil

METHOD

1: Mix the mashed potato, flour and baking powder together in a bowl.

2: Whisk together the milk and eggs, then stir the liquid ingredients into the potato mix to form a batter.

3: Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonfuls of the batter into the pan and fry for 2–3 minutes on each side until golden brown.

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INGREDIENTS

SERVES: 12-16 pancakes

250g cold, dry mashed potato

75g plain white flour

1 teaspoon baking powder

125ml milk

2 eggs

3 tablespoons rapeseed oil

METHOD

1: Mix the mashed potato, flour and baking powder together in a bowl.

2: Whisk together the milk and eggs, then stir the liquid ingredients into the potato mix to form a batter.

3: Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Drop spoonfuls of the batter into the pan and fry for 2–3 minutes on each side until golden brown.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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