Potato Pancakes
CHEESY STUFFED POTATO PANCAKE! These potato pancakes need to be on your to-do list. Forget Pancake day, make these bad boys any day ya want huns x
Why should you make a cheesy stuffed potato pancake do you ask? Well firstly, there’s a molten layer of melted cheese waiting for you in the middle that oozes out as soon as you cut into it and tbh that’s reason enough. It was at that very moment that I realised I preferred savoury pancakes over sweet ones. Don’t @ me. This may very well convert you too.
To make your pancake batter (if you can call it that), you’ll firstly start off with a mashed potato base followed by milk, egg, butter to get that pancake consistency and in between layers, you’ll add that cheesy and crunchy potato mix so you get that nice runny middle. It’s honestly so good. Don’t skip the crunchy potatoes when you make this as you want that lovely mix of textures.
Please let me me know if you’re team sweet or savoury after you’ve made this.
Ingredients
- 3 small potatoes for mash
- 3 small potatoes for crispy bits
- 50g butter
- 1 egg
- 3 tbsp self raising flour
- 1 tbsp creme fraiche
- Splash of milk
- Handful of grated cheese
- Salt and pepper
- Pinch of ground ginger
- Vegetable oil for frying
Method
- Peel all of your potatoes, then with half of them, cut them into the same size pieces and put them in a pan with salted water and cook until soft enough to be able to mash.
- With the other spuds, slice them into teeny weeny fry shapes. These will be the crispy bits.
- In a separate pan, add in enough oil to start deep frying the potato fries.
- Cook the fries on a medium high heat and fry off until golden, then drain onto paper towel to remove any excess oil.
- Once the ‘mash’ potatoes are ready, drain them off and pass them through a sieve with the butter to make mash. Using a sieve will remove ALLLL the lumpy bits.
- To the mash, add the egg, flour, Creme fraiche, salt, pepper, ginger and milk. Taste to make sure you are happy with the seasoning and adjust if needed.
- Next grab a frying pan and add a table spoon of oil and then put on a medium heat.
- Once the pan is nice and hot, add in a good blob of your pancake mixture and spread it out to a large, thickish pancake shape.
- Scatter the crispy bits and cheese on top and then cover with another spoonful of pancake mixture. The more cheese, the more ooze.
- Cook on one side for around 3-4 mins, then confidently flip ya spudcake and cook for a further 3-4 mins. It should be getting golden.
- Serve it up with some extra of everything and dig in!