Total Time
25mins
Prep 5 mins
Cook 20 mins

These potato pancake substitutes are a great way to slip in some veggies. The nuts add a flavor not usually found in these types of pancakes.

Ingredients Nutrition

Directions

  1. Combine all ingredients except sautéing oil in the order given and mix well Heat 1 T oil over medium heat in a skillet.
  2. Spoon 1/4 cup of batter into skillet and cook until bottom in golden brown.
  3. Flip and repeat.
  4. Remove and keep warm.
  5. Repeat for remaining batter, adding oil when needed.
Most Helpful

Ugh, I hate it when a good chef's recipes don't work out. OK, the good points, the taste. These pancakes taste great once you get them cooked. But that was the problem... I made up the batter exactly as stated and got a rather thick batter the consistency of scone dough. Too thick to spread out. I did try to make a little one hoping it would do something unexpected but no joy. So I added some more milk [approx 1/3 cup] which got the consistency much more pancake like. However I then had a binding problem. So I finally ended up chucking in a couple of eggs and that worked well. I had even tried a different frypan hoping that was the problem but no luck there. Worth making but be prepared to add a few extra bits and pieces to get the consistency right.

Missy Wombat March 04, 2003