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Fast and tasty
Potato pancakes

Potato Pancakes

Tasty, out-of-the-ordinary pancakes for breakfast or dinner! Pancakes are always a family favorite — so why not try making them with potatoes? They come out hearty and delicious, and the smell as they cook is downright mouthwatering. Give them a try!

Yulia M.

Recipe author

Composition / ingredients

Servings:

Potatoes

Onion

Milk

400

Garlic

Flour

200

Eggs

Vegetable oil

Hard cheese

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 23 % 7 g

Carbohydrates 60 % 18 g

158 kcal

GI: 44 / 0 / 56

Cooking method

Cooking time: 30 min

Step 1:

Before you start, prep the vegetables. Peel the potatoes with a vegetable peeler and rinse them under running water. Peel the onion and rinse it under cold water to keep your eyes from watering. Cut the peeled onion and potatoes into pieces.
Step 2:

Put the onion, peeled garlic clove, and potatoes in a blender. Add a little of the milk to help it blend. Blend everything until smooth.
Step 3:

Pour the blended mixture into the bowl you'll use to make the batter. Add the eggs to the potato mixture.
Step 4:

Then pour in the remaining milk and the vegetable oil. Add the flour, sifting it first. Mix everything well so there are no lumps.
Step 5:

Grate the hard cheese on a medium grater right into the batter and add a little chopped fresh herbs.
Step 6:

Stir the cheese and herbs into the batter. It should be on the thin side — add a little more milk or water if needed.
Step 7:

Pour a little batter onto a hot crêpe pan and cook for about a minute over medium heat. Flip with a spatula and cook the other side until golden, too. Stack the finished pancakes on a plate and cover with a lid — they'll steam against each other and stay nice and soft. Serve the potato pancakes with sour cream. Enjoy!

If you'd like to try something new in the pancake department, give potato pancakes a go. They're quick and easy to make — and disappear even faster than they cook. You don't have to use raw potatoes, either; if you have leftover boiled potatoes, they work too. As you cook, taste the batter and add a little salt if it needs it. How much you need depends on your cheese — if it's fairly salty, you may not need any at all.