Prep 10 mins
Cook 15 mins
These are excellent for brunch. Try this as a side dish...serve these pancakes topped with carmelized onions! Wicked good..
- 236.59 ml mashed potatoes
- 2 eggs, separated
- 295.73 ml whole milk
- 29.58 ml butter
- 236.59 ml flour
- 9.85 ml baking powder
- 2.46 ml salt
- 29.58 ml sugar
- Beat yolks, potato, milk and butter together.
- Sift and add dry ingredients until well mixed.
- Beat room temp egg whites until stiff.
- Fold gently into potato mixture.
- Fry on a hot greased griddle.
Oh my! This was really, really good. I had left over mashed potatoes from the night before, so this one was a snap to mix and do. It didn't look like leftovers, and surely didn't taste like leftovers. It was very, very good. I did cut back on the sugar to 1 Tbsp. and it was great. Thanks Barbara for sharing this wonderful, easy, recipe.
So yummy! I had some leftover mashed potatoes and just felt like some potato pancakes for lunch, these are great, fluffy and lots of flavour. I had about 2 cups of mashed potatoes and just used the whole lot, no alterations with other ingredients. Made lots too!
My mom always cooked potato pancakes from leftover mashed potatoes and we loved them. It was different from your recipe which I want to try before rating, then I think I should post hers! Thanks for reminding me of one of my fondest memories, Nina