Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh herbs (such as parsley, chives, and thyme)
- 1/2 cup shredded cheese (such as cheddar or Gruyere)
- 2 eggs, beaten
- 2 tbsp vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a mixing bowl, combine the grated potatoes, grated onion, flour, baking powder, salt, black pepper, chopped herbs, shredded cheese, and beaten eggs. Mix well.
2. Heat the vegetable oil in a non-stick skillet over medium heat.
3. Using a 1/4 cup measuring cup, scoop the potato mixture and drop it into the hot skillet. Flatten it with a spatula to form a pancake shape.
4. Cook the pancake for 3-4 minutes on each side, or until golden brown and crispy.
5. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 7g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 220mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of cheddar or Gruyere cheese, you can use any other type of cheese that melts well.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add cooked and crumbled bacon to the potato mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter pancake.
- Add diced bell peppers or jalapenos for a spicy kick.
Tips and tricks:
- Squeeze out as much moisture as possible from the grated potatoes and onion before mixing them with the other ingredients. This will help the pancakes hold together better and become crispy.
- Keep the cooked pancakes warm in a low oven (200°F) until ready to serve.
- Serve with sour cream or applesauce on top.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the cooled pancakes in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and freeze for up to 3 months.
Reheating instructions:
- To reheat frozen pancakes, place them in a toaster oven or oven at 350°F for 10-15 minutes, or until heated through.
- To reheat refrigerated pancakes, place them in a non-stick skillet over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Stack the pancakes on a plate and sprinkle with additional chopped herbs for a pop of color.
- Serve the pancakes with a side of mixed greens or a simple salad.
Garnishes:
- Chopped fresh herbs
- Sour cream
- Applesauce
Pairings:
- Serve with a glass of white wine or a cold beer.
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the pancakes are falling apart in the skillet, add more flour to the potato mixture to help bind it together.
- If the pancakes are not crispy enough, increase the heat and cook them for a few more minutes on each side.
Food safety advice:
- Make sure the potatoes are cooked through before serving.
- Store leftover pancakes in the refrigerator or freezer promptly.
Food history:
- Potato pancakes are a traditional dish in many cultures, including Jewish, German, and Polish cuisine.
Flavor profiles:
- Savory, crispy, cheesy, herby
Serving suggestions:
- Serve as a main dish for breakfast, lunch, or 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: N/A