Potato pancakes

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• alisongf

  21 February 2011

  alisongf rated and commented on this recipe

  

  Easy to make, very light and fluffy. I made them with gluten free flour and they still rose beautifully. Delicious on there own. Will be making more tomorrow! Best hot but nice cold.

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• alisongf

  21 February 2011

  alisongf commented on this recipe

  Easy to make, very light and fluffy. I made them with gluten free flour and they still rose beautifully. Delicious on there own. Will be making more tomorrow! Best hot but nice cold.

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• Pixieloveheart

  23 February 2011

  Pixieloveheart rated and commented on this recipe

  

  Really nice! We had these as a quick dinner with grilled bacon and tomatoes, mushrooms and poached eggs

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• Crumpy

  02 March 2011

  Crumpy commented on this recipe

  these are sometimes very good with apple sauce, and even a little sour cream

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• Liloocska

  03 March 2011

  Liloocska commented on this recipe

  it was yammi :) i've made it adding carrot to the pancake, , plus sour cream.

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• Claireyfairy92

  09 March 2011

  Claireyfairy92 rated and commented on this recipe

  

  I used cheesy mash potato to make these, and we had them with bacon, black pudding and dippy eggs. They were beautiful and incredibly light!! Will definitely be making again.

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• Kathmedwards

  13 March 2011

  Kathmedwards rated and commented on this recipe

  

  I stirred some smoked salmon into the mixture and served it with scrambled eggs - absolutely delicious for a Sunday morning brunch

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• aitchjayem

  31 March 2011

  aitchjayem rated this recipe

  

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• susang

  04 April 2011

  susang commented on this recipe

  Surprisingly light! The best way to use up left-over mash and delicious with baked beans. I added more chives for a bit more flavour.

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• kasia

  16 April 2011

  kasia rated and commented on this recipe

  

  Really fab! I had some 30% cream to use up and used 1/2 milk and 1/2 cream - worked well.

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• MamaMoJo

  17 April 2011

  MamaMoJo rated and commented on this recipe

  

  very good - will do again

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• KP

  19 April 2011

  KP rated and commented on this recipe

  

  Very easy! I had no milk so used some thick cream, and parsley instead of chives. All measurements were approximate, and since I didn't have enough cream the mixture was quite thick but they cooked perfectly and were very delicious, light and fluffy! Will definitely make again and probably be just as random! They'd be perfect with a good 'fried' breakfast.

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• Jodie Rees

  05 May 2011

  Jodie Rees rated and commented on this recipe

  

  Made these last night to use up some potatoes. Recipe is very easy and the potato cakes are very yummy. Whilst my husband and toddler enjoyed theirs with scrambled eggs and bacon, I decided to go with smoked salmon and scrambled eggs (with horseradish sauce). I'm glad the recipe made so many because everyone went back for seconds!

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• RUTH

  06 May 2011

  RUTH rated and commented on this recipe

  

  These are lovely, I have made them several times now but always add spring onion instead of chives. The mixture makes too many for two people so I freeze them between sheets of parchment & simply reheat in the oven.

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• Mealy

  23 July 2011

  Mealy rated and commented on this recipe

  

  Enjoyed by all including two toddlers. V light, easy and freeze pretty well too, so worth making the full batch and keeping some (if you can resist) for a later date. Can imagine it would be good to add other herbs or spices to the batter, or even something like sweetcorn if you wanted to make them even more substantial.

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• Kate the Vulture

  19 January 2012

  Kate the Vulture rated and commented on this recipe

  

  Made these using a waffle iron. They were lovely and light but not massively potato-y. Would probably reduce the egg and milk mix next time. Nice crispy finish though and the kids liked them.

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• Tor

  29 August 2012

  Tor rated and commented on this recipe

  

  I agree not very potato-y will also look to reduce egg and milk next time maybe add an extra spud, I didn't have chives so used parsley instead and I would like to try with spring onion as suggested. I need to invest in circular shape moulds as they just moved outwards once in the pan. They are quite filling be prepared!

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• marzipan fiend

  21 October 2012

  marzipan fiend rated and commented on this recipe

  

  Great recipe. I had leftover carrot and potato mash, which worked well. I ate the pancakes for breakfast with some lightly fried tomatoes and some creme fraiche. My husband had fried eggs on his.

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• kimkap

  25 March 2013

  kimkap rated and commented on this recipe

  

  My granddaughter (aged 7) asked if she could help me make these - oh how simple and the delight on her face was priceless. Everybody loved them - will definitely be making these again.

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• Michele

  13 May 2013

  Michele commented on this recipe

  Have started a 2 day 600calorie regime. Can you tell me if the potato pancakes are 75 calories each? thanks

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Ingredients

• 250g cold mashed potatoes , or 2 medium-size floury potatoes, cut into chunks
• 75g plain flour
• 1 tsp baking powder
• 2 eggs
• 125ml milk
• 1 rounded tbsp finely snipped chives
• 1 tsp sunflower oil
• knob of butter
• crispy bacon and scrambled eggs to serve, if you like

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Difficulty and servings

Makes 12-15

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Ingredients

• 250g cold mashed potatoes , or 2 medium-size floury potatoes, cut into chunks
• 75g plain flour
• 1 tsp baking powder
• 2 eggs
• 125ml milk
• 1 rounded tbsp finely snipped chives
• 1 tsp sunflower oil
• knob of butter
• crispy bacon and scrambled eggs to serve, if you like

PER SERVING

75 kcalories, protein 3g, carbohydrate 9g, fat 3 g, saturated fat 1g, fibre 0g, sugar 0.7g, salt 0.2 g

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