Yey! The pancake day is here! I thought I will share one of my savoury pancake recipe for this occasion ;-). It’s a potato pancake but not how you imagine. It’s not an Eastern European type of pancake that taste a little like a hash brown (although they are very tasty too) and it’s not a vegan type of pancake either. However it is a very versatile pancake that is tasty on it’s own or with the filling. I adapted this recipe from this waffle recipe. I loved it too much, but now in the pancake form I think I can enjoy it more frequently. Yum! BASIC POTATO PANCAKES
- 2 medium sized potatoes, cut into small uniform pieces
- 2-4 garlic cloves
- 1 onion
- 1 tbsp fresh rosemary leaves (optional)
- 60ml olive oil
- 160ml milk
- 2 eggs, whisked
- 125g plain flour
- salt and pepper to taste
1. Put potatoes and garlic in a large pot with cold water to cover. Add a pinch of salt and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork drain, reserving about 60ml of potato/garlic water. 2. While potatoes cook, puree onions with rosemary leaves if using. Heat olive oil and fry onion in a frying pan over low heat just until onion softens a bit.3. Transfer the potatoes and garlic into the bowl or large mixing jug. Mash it and mix it together with onions.
4. Gradually add garlic/potato water, oil, milk and eggs while constantly mixing so it all combines well. Eventually add flour and seasoning and give a last mix. 5. Fry pancakes in well heated pan with little oil. Pour one spoonful to the pan and immediately start swirling round the pan to get nice even layer. Lift the pancake to flip and cook the other side as well. Serve it either with a dollop of creme fraiche and parsley. Or if you like you can use these pancakes as a wrap. There are quite many fillings to experiment with. We had chicken roast the other day so that went really well with it! Enjoy!