Welcome to a delicious and nutritious recipe for Potato and Spring Onion Pancakes! These pancakes are packed with vitamins, minerals, and antioxidants from potatoes and spring onions, making them a healthy and tasty meal option. Perfect for breakfast, lunch, or dinner, they are easy to make and sure to be a hit with the whole family.
Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 3-4 potatoes, cut into small cubes
- Water for boiling
- 2 eggs
- 350 ml milk
- 150 grams flour
- 2 tablespoons olive oil
- Green onions, chopped
- Dill, chopped
- 1/2 teaspoon salt (for eggs)
- 1 teaspoon salt (for boiling potatoes)
- 1 small spoon of sugar
- Olive oil for frying
Directions
- Boil Potatoes: Place the cubed potatoes in a pot of water with 1 teaspoon of salt. Bring to a boil and cook for 20 minutes, until tender. Drain and set aside.
- Prepare Batter: In a large bowl, mix the eggs with 1/2 teaspoon of salt and 1 small spoon of sugar. Add the milk and flour, stirring until smooth. Add the olive oil and mix well.
- Combine Ingredients: Add the boiled potatoes, chopped green onions, and dill to the batter. Mix until all ingredients are well combined.
- Fry Pancakes: Heat olive oil in a skillet over high heat. Drop spoonfuls of the batter into the skillet, flattening them into pancake shapes. Fry for a few minutes on each side, until golden brown and crispy.
- Serve: Serve the pancakes hot, garnished with additional dill or a side of sour cream if desired.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt.
- Pair with a fresh green salad for a light meal.
- Enjoy with a side of scrambled eggs or bacon for a hearty breakfast.
Cooking Tips
- Ensure the potatoes are well-cooked and drained to prevent excess moisture in the batter.
- Adjust the seasoning to taste, adding more salt or spices if preferred.
- Use a non-stick skillet to make flipping the pancakes easier.
Nutritional Benefits
- Potatoes: Rich in vitamin C, potassium, and antioxidants that support immune function and heart health.
- Spring Onions: Provide vitamins A, C, and K, as well as fiber and antioxidants.
- Eggs: A great source of high-quality protein and essential amino acids.
- Olive Oil: Contains healthy fats and helps improve digestion.
Dietary Information
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free: Substitute the flour with a gluten-free flour blend.
- Dairy-Free: Use a plant-based milk alternative.
Storage Tips
- Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to maintain their crispiness.
- Pancakes can also be frozen for up to 2 months. Reheat in a skillet or oven from frozen.
Why You’ll Love This Recipe
You’ll love this recipe because it’s a nutritious and flavorful way to enjoy potatoes and spring onions. These pancakes are easy to make, versatile, and can be served for any meal of the day. Plus, they are packed with health benefits from the wholesome ingredients.
Conclusion
Be sure to try these Potato and Spring Onion Pancakes for a delicious and healthy meal option. They are perfect for any time of the day and are sure to become a favorite in your household. Enjoy cooking and sharing this tasty recipe with your friends and family!