Description
Delicious pancakes made with leftover mashed potatoes, perfect for breakfast or brunch.
Ingredients
Scale
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese
- 2 cups cold leftover mashed potatoes
- 3 tablespoons milk of choice
- Butter or more oil, for cooking
- For serving: sour cream and chopped chives or maple syrup (or toppings of choice)
Instructions
- Whisk the eggs, then add the olive oil, baking powder, salt and whisk.
- Add the flour and whisk again.
- Change to using a spatula and stir in the shredded cheese, leftover mashed potatoes and milk to make a thick but pourable batter.
- Lightly butter a skillet or griddle and wipe off extra grease with a paper towel.
- Heat the skillet to medium low heat.
- Pour the batter into small circles (¼ cup for medium-sized pancakes, or smaller for small pancakes).
- Cook the pancakes until the bottoms are golden, about 1 to 2 minutes.
- Then flip them and cook until cooked through and no longer gooey at the edges, adjusting the heat as necessary so they don’t brown too fast.
- Place the cooked pancakes under an inverted bowl to keep them warm.
- Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature (if the batter becomes too thick, you can add a teaspoon or two of milk until it becomes pourable).
- Serve immediately with sour cream and chopped chives (for savory), with maple syrup (for sweet), or with the toppings of your choice.
Notes
- These pancakes are great for using up leftover mashed potatoes.
- Adjust toppings according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg