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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 123.2
  • Total Fat: 8.8 g
  • Cholesterol: 58.9 mg
  • Sodium: 58.0 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.4 g

View full nutritional breakdown of Chef John's Instant Potato Pancakes calories by ingredient
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Chef John's Instant Potato Pancakes

Submitted by: OMAHAMAMA
Chef John's Instant Potato Pancakes

Introduction

Video available at:
http://allrecipes.com/video/445/ins
tant-potato-pancakes/detail.aspx?prop2
4=RD_RecipeVideo
Video available at:
http://allrecipes.com/video/445/ins
tant-potato-pancakes/detail.aspx?prop2
4=RD_RecipeVideo

Number of Servings: 8

Ingredients

    4 cups cold water
    2 egg, beaten
    1 teaspoon salt
    1-1/2 cups dry potato flakes
    2 tablespoons chopped chives
    2 pinches freshly ground black pepper
    2 pinches cayenne pepper, or to taste
    2 tablespoons vegetable oil
    2 tablespoons butter
    1/2 cup sour cream for garnish
    2 tablespoons chopped chives, divided


Tips

http://allrecipes.com/Recipe/Instant-Potato-Pancakes/Detail.aspx?src=VD_Summary


Directions

Whisk together COLD water, egg and salt in a large bowl until salt has dissolved. Stir in dry potato flakes until incorporated and stiff consistancy. Stir in 2 tablespoon of chopped chives; season with black pepper and cayenne pepper.

Heat oil and butter in a large skillet over medium-high heat. Swirl the pan to combine.

Divide potato mixture into 8 equal portions and shape into pancakes. Place the pancakes in the pan and reduce heat to medium. Cook until a well-browned crust has formed onto the bottom of the pancakes, about 10 minutes. Flip each pancake and flatten slightly. Cook until other sides are browned, 7 to 8 more minutes. Transfer to plate; top each pancake with a dollop of sour cream and sprinkle each with remaining chives.


Serving Size: 8 pancakes






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