Photo: lynn.gardner / Flickr

These potato pancakes are different to batter pancakes which use eggs in the milk and flour mix. This recipe calls for flour, milk, butter and potatoes, which are combined and fried to create a crispy golden coloured pancake. The pancakes can be flavoured with chopped onions, sage, or caraway seeds for a vegetarian option or they can be flavoured with chopped ham, corned beef or bacon. If you’re a meat-eater, frying them in bacon fat gives even more flavour.

Ingredients

To make potato pancakes for four, you will need 450 grams of potatoes, 120 grams of self-raising flour, 100 ml of milk, 50 grams of butter and seasoning. You may need more or less flour and milk, depending on your potatoes.

Prep the potatoes

Peel and grate the potatoes, place them in a colander, cover with paper towels and press in order to remove excess starch. Otherwise, use a tea towel to wring out the starchy moisture.

Cook till golden

Using a separate bowl, sieve in the flour, stir in the milk and mix in the potatoes. Season with salt and pepper. Using a heavy based saucepan, heat the butter and drop a tablespoon of the potato mixture into the pan as soon as the butter foam subsides. Continue dropping in the mixture to make individual pancakes, as space in the pan allows.

Allow the pancakes to cook for about four minutes on each side. You will know that they are ready when the colour turns to a golden brown. Remove the pancakes with an egg lifter. Keep them warm under a medium grill while you make the rest of the pancakes. Sprinkle the potato pancakes with salt and grated cheese before serving.

These pancakes go well with chops, roasts, stews and fried sausages. They’re also good served with fried eggs and mushrooms for breakfast.

Tags: breakfast, cooking, food