Here’s another recipe. They’re like Pancake Parlour’s Potato Pancakes. If you’re not diabetic or not on a low-carb regime, feel free to substitute ingredients with regular mash and your favourite pancake mix.
This recipe makes HUGE pancakes, so although they’re quite heavy one of these will probably serve you for breakfast, lunch and dinner 🙂
You’ll need (for 2 MASSIVE pancakes):
- 1 serve of LC Instant Mash (prepare according to instructions on packet)
- 1 batch of LC Plain pancake batter (mix according to instructions)
- 3/4 cup grated tasty cheese
- 1/4 cup water
Mix pancake batter with half the mash until smooth. Add the extra 1/4 cup water if you need to loosen the batter up. The potato will make the batter very thick.
Add rest of the potato but don’t mix too well. Leave it lumpy. The lumps of potato will give a nice potato-ness to the pancakes.
Heat a fry pan and add butter. Make sure you swirl the butter right to the edges. Pour half the potato pancake batter and spread evenly. Allow to cook until crisp and brown. Flip over and cook the other side.
While the bottom is cooking, spread half the cheese over the top of the pancake. While the bottom is cooking, the cheese on top will begin to melt. When the bottom is cooked, flipped the pancake again one last time. This will ‘fry’ the cheese up and give the pancakes a nice cheesy crust.
Repeat process with second pancake. Serve hot. I had them with some mushrooms cooked in butter, sour cream and herb butter. I also sprinkled black pepper and dried herbs on top when serving. Enjoy!
Note: The shininess on the pancake isn’t grease. It’s the crispy cheese – it didn’t photograph well unfortunately.