Vonnas-Style Potato Pancakes

Name: Vonnas-Style Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 30 small pancakes
Ingredients: 1 cup (250 ml) mashed potatoes, at room temperature; 1 1/2 cup (75 g) unbleached all-purpose flour; 1/2 tsp baking powder; 1/4 cup (60 ml) milk; 2 eggs; Butter, for cooking

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Preparation 15 min
Cooking 20 min
Makes 30 small pancakes

These little pancakes are perfect for using leftover mashed potatoes. Pan-fried in butter until crisp at the edges and tender inside, they’re delicious for breakfast or served blini-style with savoury toppings.

Featured in RICARDO Magazine HOLIDAY 2018

Vegetarian
Nut-free

Ingredients

- 1 cup (250 ml) mashed potatoes, at room temperature
- 1 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup (60 ml) milk
- 2 eggs
- Butter, for cooking

Preparation

- In a bowl, combine all the ingredients with a whisk.
- Lightly butter a large non-stick skillet and set it over medium heat. Working in batches, pour in a few spoonfuls of batter, about 1 tbsp (15 ml) each, at a time, gently spreading the batter with the back of the spoon. When the skillet side is golden and the surface is covered with bubbles, carefully flip the pancakes with a spatula. Continue cooking until the second side is golden and the pancakes are cooked trough.
- Serve as you would blinis, with crème fraîche and smoked salmon, caviar or Nordic shrimp. Also pairs nicely with roasted poultry.

Note from Ricardo

This recipe is an homage to a potato pancake dish created by the late Élisa Blanc, a famed French chef who lived in the Auvergne-Rhônes-Alpes commune of Vonnas.

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