Vonnas-Style Potato Pancakes
Leftover mashed potatoes? Here’s how to use them.
Ingredients
- 1 cup (250 ml) mashed potatoes, at room temperature
- 1 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup (60 ml) milk
- 2 eggs
- Butter, for cooking
Instructions
- In a bowl, combine all the ingredients with a whisk.
- Lightly butter a large non-stick skillet and set it over medium heat. Working in batches, pour in a few spoonfuls of batter, about 1 tbsp (15 ml) each, at a time, gently spreading the batter with the back of the spoon. When the skillet side is golden and the surface is covered with bubbles, carefully flip the pancakes with a spatula. Continue cooking until the second side is golden and the pancakes are cooked trough.
- Serve as you would blinis, with crème fraîche and smoked salmon, caviar or Nordic shrimp. Also pairs nicely with roasted poultry.
Leftover mashed potatoes? Here’s how to use them.