This recipe transforms simple pantry staples—potatoes, onions, bell peppers, cheese, milk, eggs and flour—into an irresistible savory pancake that’s crisp on the outside, tender within and loaded with flavor. Each bite delivers a harmony of textures: the creamy interior of grated potato and diced vegetables, the slight chew of grated cheese, the golden crunch of a well-fried pancake, and the bright finish of chopped spring onions. With a lightly sweetened batter fortified by milk and eggs, these savory potato pancakes are substantial enough for breakfast, lunch or dinner, and come together quickly for busy weeknights or leisurely weekend brunches.
Servings and Timing
Makes approximately eight 12‑centimeter pancakes, serving four people generously as a main course with salads or two people as a hearty breakfast entrée. Preparation time is 15 minutes for grating and mixing, plus 20 minutes of cooking time, for a total of 35 minutes from start to finish.
Ingredients List
Potato and Vegetable Filling
• Three medium potatoes (about 600 grams), peeled and coarsely grated
• One medium onion (about 150 grams), peeled and finely diced
• One bell pepper (any color, about 150 grams), cored, seeded and finely diced
• One teaspoon fine salt, divided between potatoes and batter
• Half teaspoon freshly ground black pepper, divided
• 100 grams (3.5 ounces) semi‑hard cheese such as cheddar or Gouda, grated
• Two tablespoons chopped spring onions (green parts only) for garnish
• Sunflower oil or other neutral‑flavored oil, for frying
Pancake Batter
• Two large eggs, lightly beaten
• Half tablespoon granulated sugar (to balance the savory notes)
• 500 milliliters (2 cups) whole milk or milk alternative
• 200 grams (11 tablespoons) all‑purpose flour
• One teaspoon salt (in addition to the salt in vegetables)
• Half teaspoon freshly ground black pepper (additional seasoning)
• Sunflower oil, for greasing the pan
Step‑by‑Step Preparation
Begin by preparing the potato and vegetable filling. Peel the potatoes and grate them coarsely using the large holes of a box grater or a food processor grating attachment. Transfer the grated potatoes to a large bowl, sprinkle with half of the salt, toss gently, and let sit for five minutes. This brief resting period allows the salt to draw out excess moisture, which you’ll then squeeze out to prevent sogginess in the pancakes. Place the grated potatoes in several layers of clean dish towels or paper towels, twist to form a bundle, and press firmly to remove as much liquid as possible. Discard the extracted water.
While the potatoes rest, finely dice the onion and bell pepper. Heat one tablespoon of sunflower oil in a skillet over medium heat, add the diced onion and pepper, and sauté for four to five minutes until the onion becomes translucent and the bell pepper softens slightly. Season with a pinch of salt and pepper, then remove from heat and allow to cool slightly. Transfer the sautéed vegetables to the bowl with the drained potato, add the grated cheese and half of the chopped spring onions, and toss to combine. This creates a savory, aromatic filling that’s ready to be bound by the batter.
To make the batter, whisk together the eggs and sugar in a separate bowl until the sugar dissolves and the mixture is slightly foamy. Add half of the milk, then gradually whisk in the flour, salt and pepper until smooth and free of lumps. Gradually whisk in the remaining milk to create a pourable, pancake‑style batter. Let the batter rest for five minutes; this allows the flour to hydrate fully and yields a more tender pancake texture.
Combine Filling and Batter
Gently fold the potato and vegetable mixture into the pancake batter, stirring just until evenly dispersed. The batter should coat each shred of potato and piece of vegetable without pooling in the bottom of the bowl. If the mixture seems too thick to spoon easily, whisk in up to two tablespoons of additional milk to reach a consistency that will form cohesive patties when scooped.
Frying the Pancakes
Heat a large nonstick skillet or griddle over medium heat and add enough sunflower oil to coat the bottom—about two tablespoons. When the oil shimmers, use a 1/3‑cup measuring scoop or large spoon to drop a portion of batter into the pan. Press gently with the back of a spatula to flatten into 10‑ to 12‑centimeter rounds, about 1 centimeter thick. Cook without disturbance for three to four minutes, until the edges turn golden brown and the top is set enough to flip.
Flip each pancake carefully and cook for another three to four minutes on the second side until equally golden and cooked through. Reduce the heat slightly if the pancakes brown too quickly before the center cooks. Transfer cooked pancakes to a wire rack set over a baking sheet or onto a plate lined with paper towels to absorb any excess oil, and repeat until all batter is used, adding more oil to the pan as needed.
Serving and Presentation
Arrange the pancakes on a warmed serving platter or on individual plates. Sprinkle the reserved chopped spring onions over the top for a pop of color and fresh bite. These savory potato pancakes pair beautifully with a side of sour cream or plain yogurt for dipping. For a complete meal, serve alongside a crisp green salad dressed in lemon vinaigrette, lightly roasted cherry tomatoes, or a simple cucumber salad.
Recipe Variations
• Cheese Swap: Try Gruyère, Swiss, or pepper jack for a different flavor profile.
• Herb Infusion: Add one tablespoon of chopped fresh dill, parsley or chives to the potato‑vegetable mixture for an herby twist.
• Spicy Kick: Mix in half a teaspoon of paprika or a pinch of cayenne pepper to the batter.
• Gluten‑Free Version: Substitute the all‑purpose flour with a one‑to‑one gluten‑free baking blend.
• Egg‑Free Option: Replace eggs with a flaxseed “egg” (one tablespoon ground flaxseed mixed with three tablespoons water, rested until gelled) though texture will vary slightly.
Advertisement
Make‑Ahead and Storage
The potato mixture can be prepared a day in advance, tightly covered and refrigerated. Assemble the batter and combine with the filling just before frying. Leftover pancakes store in an airtight container in the refrigerator for up to two days. Reheat in a 175 °C (350 °F) oven for five to eight minutes until warmed through and crisped, or lightly pan‑fry over medium heat.
Nutritional Benefits
Each serving (two pancakes) provides approximately 340 kcal, 10 g protein, 38 g carbohydrates (4 g fiber), 14 g fat (3 g saturated), and is rich in vitamin C from bell peppers, B‑vitamins from potatoes and dairy, and calcium from cheese. The use of sunflower oil and inclusion of vegetables contributes monounsaturated fats and dietary fiber for heart and digestive health.
Frequently Asked Questions
-
Can I skip the frying step and bake the pancakes instead?
Preheat the oven to 200 °C (400 °F), place spooned pancakes on a parchment‑lined baking sheet, spray or brush with oil, and bake for 15–18 minutes, flipping halfway for even browning. -
How thin should I grate the potatoes?
Use the large‑hole side of a box grater for a balance of texture and binding; very fine grate yields a hashbrown style, while thicker shred takes longer to cook through. -
Why do we salt the potatoes before draining?
Salting draws moisture out of the potatoes, which prevents watery, gummy pancakes and ensures crisp edges when frying. -
Can I freeze the raw potato‑vegetable mixture?
Yes; after draining and mixing, freeze portions in airtight bags for up to three months. Thaw overnight in the fridge before adding to batter. -
My pancakes stuck to the pan—what went wrong?
Ensure the pan is fully preheated and well‑oiled between batches. Use a nonstick or well‑seasoned cast‑iron skillet and avoid overcrowding. -
How do I keep pancakes warm while frying the rest?
Place cooked pancakes on a wire rack set over a baking sheet in a low‑heat oven (around 100 °C/210 °F) to maintain crispness. -
Can I add other vegetables?
Yes—finely diced zucchini, shredded carrots, or chopped mushrooms work well when sautéed first to remove moisture. -
Will the batter hold together without eggs?
Eggs provide structure and richness; a flax egg or commercial egg replacer may bind but yields a denser texture.