Looking for a delicious twist on traditional pancakes? Try our potato and cheese pancakes! Combining the comforting taste of mashed potatoes with the gooey goodness of melted cheese, these pancakes are perfect for any meal or as a hearty snack. They’re easy to make and sure to be a hit with kids and adults alike. Ingredients
To make these savory crepes, you will need:
500 g (1 pound) potatoes, peeled and cubed
90 g (3/4 cup) all-purpose flour, plus a little more for coating
4 g (1 teaspoon) sugar (optional)
Salt, to taste
Black pepper, to taste
Mozzarella cheese or other stretchy cheese (e.g., cheddar, Swiss), chopped
Oil for cooking (e.g., peanut oil)
Instructions
Prepare the potatoes:
Peel the potatoes and cut them into medium-sized pieces.
Boil the potato pieces in salted water until tender, or you can steam them. Mashed Potatoes: 3. Immediately, while still warm, mash the potatoes with a fork, potato ricer, or masher until smooth and creamy.
Prepare the Pancake Mix: 4. Add the flour, sugar (if using), salt, and pepper to the mashed potatoes. Mix until the mixture is not sticky and slightly dry but still soft. Adjust with more flour if the mixture is too wet.
Forming Pancakes: 5. Use a 4 cm (1.5 inch) ice cream scoop to scoop two balls of the mashed potato mixture.
Flour your hands well to prevent sticking and shape each scoop into a disc.
Place about 1 teaspoon of chopped cheese in the center of each disc.
Roll the edges over the cheese to form a ball, then flatten it slightly into a crepe shape.
Lightly flour each side of the crepe and place it on a baking sheet lined with parchment paper or well-floured to prevent sticking.
Repeat this process until all the mashed potato mixture is used, making about 9 crepes.
Cook the crepes: 11. Heat a large nonstick skillet with about 2 tablespoons of vegetable oil (peanut oil is recommended) over medium heat.
Cook each crepe for about 5 minutes per side, or until evenly golden.
Serve: 13. Drain the crepes on paper towels to remove excess oil.
Serve immediately, hot and crispy for the best texture. Tips for Success
Make sure the potatoes are well drained and mashed while still hot to achieve a smooth, workable texture.
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