This creative and hearty recipe combines soft, fluffy pancakes with a savory potato stuffing. The pancakes are light and delicious, while the savory filling of seasoned mashed potatoes adds a comforting, flavorful twist. This dish is perfect for breakfast, brunch, or even a quick dinner when you’re craving something a little different. The combination of textures and flavors makes it a fun and satisfying meal.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
For the Pancake Batter:
- 1 cup (125g) all-purpose flour
- 1 tablespoon (15g) sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2g) salt
- 1 cup (240ml) milk
- 1 egg
- 2 tablespoons (30g) melted butter
- 1/2 teaspoon (2g) vanilla extract (optional)
For the Potato Filling:
- 2 medium potatoes (about 2 cups), peeled and boiled
- 1 tablespoon (15g) butter
- 1/4 cup (60ml) milk
- 1/2 teaspoon (2g) salt
- 1/4 teaspoon (1g) ground black pepper
- 1/4 teaspoon (1g) paprika (optional)
- 1/4 cup (30g) grated cheese (cheddar or mozzarella)
- Fresh parsley for garnish (optional)
Directions
- Prepare the Potato Filling:
- Boil the potatoes in salted water until soft, about 10-12 minutes. Drain and mash them with butter and milk until smooth.
- Season with salt, pepper, paprika, and mix in the grated cheese. Set aside.
- Make the Pancake Batter:
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract (if using).
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined (the batter will be slightly lumpy).
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet, spreading it out into a round pancake shape.
- Cook for about 2-3 minutes, or until small bubbles form on the surface, then flip and cook the other side for another 1-2 minutes, until golden brown.
- Remove the pancake from the skillet and set aside. Repeat with the remaining batter.
- Assemble the Dish:
- Place a spoonful of the mashed potato filling in the center of each pancake and fold the edges over the filling to create a “pocket.”
- Optionally, garnish with fresh parsley or a drizzle of melted butter.
- Serve:
- Serve warm with extra cheese, sour cream, or your favorite dipping sauce.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
- Top with fresh chives or parsley for added freshness.
- Add a side of crispy bacon or sausages for a complete breakfast or brunch.
- Pair with a light salad or roasted vegetables for a more filling meal.
- Serve as a savory snack with a dipping sauce like ranch or sriracha mayo.
Cooking Tips:
- Make sure to boil the potatoes until fully tender for the smoothest filling.
- Use a non-stick pan for easy flipping and even cooking.
- Don’t over-mix the pancake batter to keep the pancakes light and fluffy.
- If the potato filling seems too thick, add a little more milk to adjust the consistency.
- You can also add cooked mushrooms, spinach, or ham to the potato filling for added flavor.
Nutritional Benefits:
- Potatoes are a great source of vitamin C, potassium, and fiber.
- The pancake batter provides carbohydrates for energy and can be made with whole wheat flour for added fiber.
- This recipe offers a balanced combination of carbs, fats, and proteins, making it a satisfying meal.
Dietary Information:
- Vegetarian (can be made vegan by using plant-based butter and milk).
- Nut-free.
- Can be made gluten-free by using gluten-free flour.
Nutritional Facts (Per Serving):
- Calories: 300 kcal
- Protein: 7g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
- Sodium: 450mg
- Sugar: 5g
Storage:
- Store leftover pancakes in an airtight container in the refrigerator for up to 2-3 days.
- The mashed potato filling can be stored separately in the fridge for up to 3 days.
- Reheat pancakes and filling in the microwave or on a skillet before serving.
Why You’ll Love This Recipe:
- It combines the fluffiness of pancakes with the creamy, comforting taste of mashed potatoes, making it a perfect meal for all ages.
- It’s versatile – you can change the potato filling by adding different vegetables or meats.
- The savory flavor is satisfying enough for a main dish or can be served as a tasty breakfast.
- It’s a fun twist on both pancakes and traditional potato dishes, ideal for those looking for something unique.
Conclusion:
This savory pancake dish is a delightful combination of soft, fluffy pancakes and creamy, cheesy potato stuffing. It’s easy to make and offers a comforting meal that’s perfect for breakfast, brunch, or dinner. The flexibility of the recipe allows for plenty of variation in the filling, making it suitable for all tastes. Whether you’re cooking for yourself or hosting friends and family, this recipe is sure to impress!
Frequently Asked Questions:
- Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes will work great! They will add a slightly sweeter flavor to the filling. - Can I make this recipe in advance?
Yes, you can prepare the pancake batter and potato filling the day before and store them separately in the fridge. Simply assemble and cook the pancakes when ready to serve. - Can I make the pancakes vegan?
Yes, you can use plant-based milk, vegan butter, and egg replacers (like flaxseed or chia seed mix) for a vegan version. - How can I make the filling spicier?
You can add chili flakes, jalapeños, or hot sauce to the potato filling to give it an extra kick. - Can I freeze this recipe?
Yes, you can freeze the cooked pancakes with the filling. Just make sure to wrap them tightly in plastic wrap and store in an airtight container. - Can I add other vegetables to the filling?
Yes! Feel free to add cooked spinach, mushrooms, or peas for added nutrition and flavor. - How can I make the pancakes fluffier?
Be sure not to over-mix the batter, and allow the batter to rest for 5-10 minutes before cooking. - Can I use any other cheese?
Yes, you can substitute the mozzarella with cheddar, feta, or any cheese of your choice. - Can I make this dish ahead for meal prep?
Yes, prepare the filling and pancake batter in advance and store them in the fridge. Cook the pancakes fresh before serving. - What kind of toppings can I add to this dish?
You can top it with sour cream, guacamole, salsa, or even a fried egg for added richness.