Ingredients with Measurements:
- 2 cups mashed potatoes
- 1 cup cooked and chopped kale
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup milk
- 2 tablespoons butter, melted
Special equipment needed:
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine mashed potatoes, cooked kale, green onions, salt, and black pepper.
2. In a separate bowl, whisk together flour and baking powder.
3. Add the flour mixture to the potato mixture and stir until well combined.
4. In a small bowl, beat the egg and milk together. Add the melted butter and stir.
5. Add the egg mixture to the potato mixture and stir until well combined.
6. Heat a non-stick skillet or griddle over medium-high heat.
7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
8. Cook the pancakes for 2-3 minutes on each side or until golden brown.
9. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 4g
Substitutions for ingredients:
- Instead of kale, you can use cabbage or spinach.
- Instead of green onions, you can use chives or shallots.
- Instead of all-purpose flour, you can use gluten-free flour.
Variations:
- Add cooked bacon or sausage to the batter for a meaty twist.
- Add shredded cheddar cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the mashed potatoes are not too watery, or the batter will be too thin.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes with sour cream, chives, or hot sauce for added flavor.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with a dollop of sour cream and chopped chives.
Garnishes:
Chopped chives, sour cream, hot sauce
Pairings:
Irish soda bread, corned beef, Guinness beer
Suggested side dishes:
Roasted carrots, steamed green beans, mashed sweet potatoes
Troubleshooting advice:
- If the batter is too thick, add a little more milk.
- If the pancakes are too thin, add a little more flour.
Food safety advice:
Make sure the mashed potatoes and kale are cooked thoroughly before adding them to the batter.
Food history:
Colcannon is a traditional Irish dish made with mashed potatoes and cabbage or kale. It is often served on St. Patrick's Day.
Flavor profiles:
Creamy, savory, slightly sweet
Serving suggestions:
Serve the pancakes for breakfast, brunch, or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Irish
Taste: Savory, Creamy, Buttery, Potato, Onion, Potato-Y, Onion-Y