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How To Make Potato Pancakes

How To Make Potato Pancakes

Potato Pancakes Recipe. Small, delectable pancakes which are ideal served hot or cold as canapés. Enjoy our Potato Pancakes recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
8
Prep =
20m
Cook =
40m
Total =
1h

Step 1: You will need

  • 500 g potatoes, peeled
  • 1 to 2 tbsp flour
  • 1 egg
  • 1 yolk
  • 2 tbsp cream fraiche
  • salt
  • white pepper
  • 1 tbsp sour cream
  • 1 tbsp chives, chopped
  • 1 tbsp trout roe
  • 60 ml vegetable oil
  • 1 saucepan
  • 1 sieve
  • 1 fork
  • 1 spoon
  • 1 frying pan
  • 1 spatula
  • 1 tray

Step 2: Cook the potatoes

Place the potatoes in a saucepan over a medium heat, cover them with water and bring to a simmer. Cook the potatoes until soft. This should take between 20 - 30 mins. When soft, remove the pan from the heat and drain the water away.

Step 3: Mash the potatoes

While they are still hot, mash the potatoes with a fork until most of the lumps have been removed.

Step 4: Make the pancake mix

To the potatoes add the egg, crème fraiche, flour, season with salt and white pepper and mix well. If after mixing the mix is too dry, add the egg yolk and/or more crème fraiche. If on the other hand it is too moist, then add more flour.

Step 5: Fry the pancakes

Heat the frying pan over a medium temperature. Then when hot, add a little oil, followed by a dollop of the pancake mix, smoothing it down in the pan. Add 3 or 4 more along side and fry for about 2 minutes.

Turn each one over, fry for a further minute until golden brown and remove. Repeat the same thing with the remaining pancake mix.

Step 6: VIDEOJUG TIP

to make your pancakes finer and more rounded, after mixing, sieve the mixture to remove any big lumps and then put it into a piping bag before frying.

Step 7: Serve

Arrange the pancakes on a serving dish and garnish them with a dollop of sour cream, a small spoonful of trout doe and a sprinkling of chopped chives.