Leftover Mashed Potato and Corn Pancakes
These leftover mashed potato and corn pancakes are light and fluffy, and extremely moreish. They are a great way to use up excess leftover mashed potato, and are delicious served with sour cream or relish for a quick and easy lunch or dinner.
Servings: 8 -10 Pancakes
Calories: 115kcal
Ingredients
- 250 g (1 cup) leftover mashed potato cold
- 75 g (2/3 cup) plain (all purpose) flour
- 1 teaspoon baking powder
- 2 eggs
- 125 ml (1/2 cup) milk
- 1 spring (green) onion finely sliced
- 75 g (1/3 cup) frozen corn kernels
- Salt & pepper
- Olive oil or ghee for frying
Instructions
To make the batter
- Place the cold mashed potato into a large bowl. Break the mash up slightly with a whisk.
- Whisk the eggs and the milk together, and pour the mixture into the bowl with the mashed potato.
- Stir the liquid into the mash, working out lumps with the whisk, until the mixture is smooth.
- Stir the spring onion and corn into the potato mixture.
- Add the flour, baking powder, and salt & pepper to the bowl.
- Gently stir the flour into the wet ingredients to create a smooth batter.
To cook the pancakes
- Heat a fry pan over a medium heat.
- Line a dinner plate or small baking tray with kitchen paper and set aside.
- Add enough olive oil, ghee or both, to the fry pan to cover the base.
- Spoon 2 -3 Tablespoons of batter into a mound in the fry pan. The batter will spread out as it warms.
- Leaving room for spreading, repeat this action to create as many pancakes as will fit in the fry pan.
- Cook the pancakes for 2 -3 minutes, or until they are golden and solid enough to flip.
- Turn the pancakes, and continue to cook for another 2 -3 minutes, or until the other side is golden.
- Remove the cooked pancakes from the fry pan, and sit them on the lined plate or tray. This will allow any excess fat to be absorbed by the kitchen paper.
- Repeat this process with the remainder of the batter, adding more oil/ghee to the pan as required, until all the batter is cooked.
- Serve the pancakes immediately, or keep them warm in a low oven whilst you finish cooking the remainder of the pancakes.
Notes
- I like to fry these pancakes in a mixture of olive oil and ghee, which gives them a lovely crisp exterior. Butter will work in place of the ghee.
- These are best straight from the fry pan, but can be kept warm in the oven until required.
- Serve the pancakes with tomato relish and sour cream for the perfect light lunch.
- Use a gluten-free all purpose (plain) flour to make the pancakes gluten free.