Mashed Potato Pancakes
These crispy on the outside and fluffy on the inside mashed potato pancakes can be adapted for both sweet and savoury tastes. Serve for dinner with a vegetable topping such as pickled veggies, pan fried greens or leftover curry. Or enjoy the pancakes for breakfast with fruit compote, poached pears or fresh fruit slices, and a drizzle of maple syrup.
- No potatoes? Use sweet potatoes instead.
- No buckwheat flour? Use plain flour instead.
- No eggs? Substitute with flaxseed or chia seeds instead.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Medium size potato (or 200 g mashed potato)
70 g Buckwheat flour
1 tsp Baking powder
100 ml Milk of choice
4 tbsp Vegetable oil (for cooking )
- Make the mashed potato: Scrub the potatoes clean under water and cut into chunks. Cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 200g and set aside to cool.
- Make the pancake batter: Add the flour, baking powder, eggs and milk onto cooled mash. Whisk the batter until smooth. If you are making savoury pancakes you can add a pinch of both salt and pepper.
- Cook the pancakes: Heat a large non-stick frying pan over a medium heat and add a drizzle of oil. When the oil is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook for about 1 minute on each side or until puffed and golden brown. Add more oil as needed. The batter should give you about 8 pancakes.
- Serve the pancakes: Serve the pancakes with the topping or side of your choice. We love them with pan fried greens, leftover curry, soup, fruit compote, poached fruits or fresh fruit slices. Enjoy!
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.