Fluffy Potato Pancakes

  • This is a very different pancake to the classic Polish raw grated potato pancake that I love.
  • It is a cross between a potato (krokiet) croquette  and an American style pancake.
  • They are made from boiled starchy potatoes.
  • The recipe below is for an amount to use with one egg.
  • This will make 6 pancakes.
  • I found that any that were left over did not reheat well so it is better just to make them in small amounts.
  • I served these with fried eggs and bacon.
  • Maple syrup also went very well with these.

Ingredients

  • 150g cold boiled starchy potatoes
  • 50g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • 1 egg
  • 5 tablespoons of milk
  • 3 spring onions or chives – chopped fine
  • *
  • Sunflower oil and butter for frying

Method

  • Have plate warming in a low oven.
  • Mash the potatoes till they are smooth.
  • Mix the flour, baking powder, baking soda and salt together.
  • Add the egg and milk and whisk together.
  • Stir in some of the chopped onions – leave a few to add when serving.
  • Heat the oil and butter mixture.
  • Fry large tablespoons of batter gently till golden on both sides.
  • Keep the first batch warm on the plate in the oven.
  • Fry the next batch.
  • *
  • Sprinkle with chopped  spring onions to serve.
  • Serve with fried egg and bacon.
  • Maple syrup is also delicious with these.

 

 

 

Apple Pancakes

  • At the moment there are lots of Bramley apples from the garden.
  • I often make pancakes – French style crepes and fill them with cooked apples.
  • I also make a slightly thicker type with chopped apples, a recipe from my mum’s sister, sort of apple fritters – racuszki -….. I posted this over 4 years ago.
  • I came across this recipe for – placki, which are more like an American pancake.
  • I think they would have been made originally with soured milk.
  • I have been told you can use kefir instead of yoghurt.
  • I weighed out the flour for this recipe but am sure if you make these often you will be able to judge the amount without getting out the scales.

Ingredients

  • 2 to 3 cooking apples
  • 130g plain flour
  • Pinch of salt
  • 125ml of yoghurt
  • 2 eggs
  • Water (up to 60ml)
  • *
  • Sunflower oil for frying

Method

  • Peel the apples and grate them with a coarse grater.
  • Mix in the flour, salt and yoghurt.
  • Beat in the eggs.
  • Add enough water to make a very thick batter.
  • Fry tablespoons on a hot griddle or frying pan – you may need a little sunflower oil.
  • *
  • Best eaten hot – but you can keep them in a warm oven if you want to serve them all together.
  • *
  • Dust with icing sugar to serve.
  • *
  • Also delicious with some hot apple sauce with some ground cinnamon mixed in.

 

Served on La Prune plates by Jet for Ter Steege of the Netherlands.