Friday, April 17, 2009

Mère Blanc’s Potato Pancakes

An easy breakfast inspiration menu for the mornings of your weekend. Good for your tummy and good for your mood=) For sure this pancake will bring you the warmest feeling in the morning...


  • 250g potato
  • 55ml milk
  • 55g plain flour, sifted
  • 2 eggs, separated
  • 1.5 tblsps heavy cream
  • pinch of salt
  • butter for frying

The Steps:

  1. First boil or steam the potatoes. As the recipe only calls for one or two spuds, you can always cook up some more while you’re at it and use those you don’t need here for something else. If you haven’t already done so, peel the potatoes, then mash using a fork or potato masher together with a little of the milk.
  2. Allow the potatoes to cool and then mix in the flour, a pinch of salt, egg yolks, cream and remaining milk.
  3. Whisk the egg whites until stiff, then fold into the potato mixture, which will now have the consistency of a very thick batter. Don’t overmix. If you don’t want to cook the pancakes straight away, you can keep the batter covered in the fridge, but make sure to bring it back up to room temperature before cooking.
  4. To cook the pancakes, heat a pan over a medium-high heat and melt some butter in the pan, enough to coat it. Drop tablespoons of the potato batter onto the pan and cook for 2-3 minutes on each side, or until browned. Continue until you’ve finished the batter and either keep the pancakes warm in the oven or feed them directly to your waiting public as you go.
  • The Variations: Go all out savoury and stir some fresh chopped herbs in the batter - dill, parsley, coriander, whatever takes your fancy I’m thinking that if you want to go the sweet route, you could add 0.5 tsp vanilla essence to the batter and then dust the pancakes with icing sugar. Have not tried this out yet, but may well do next time. The Results:This made around 18 squat little pancakes, enough for 3-4 bodies. (source from

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