savory pancake recipe

These delicious potato pancakes are made from leftover mashed potatoes and are quick &amp; easy to make. Perfect after Thanksgiving! Gluten free option

Leftover Mashed Potato Pancakes

potatoes

eggs

flour

onion powder

Avocado coconut oil oil

In a large bowl, mix all of the ingredients together until well combined.

Heat the oil in a frying pan or skillet on a medium heat.

Add the patties into the hot oil with a ladle, two or three at a time, don&#x27;t overcrowd the pan.

Cook the patties until bottom is browned and sides are set. You’ll see the bottoms getting browned if you use a light colored pan.

Flip the patties and cook for another 3 or 4 minutes until browned and cooked through. To flip, you want to make sure the entire spatula is under the pancake. If it’s halfway it will break.

Repeat with the rest of the patties and serve.

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes with a delicious honey, garlic, soy sauce for dipping!

Korean Savory Pancakes Recipe (Pajeon Recipe)

soy sauce

honey

rice vinegar

water

sesame oil

garlic (peeled and grated)

red pepper flakes (optional)

scallions

carrot

all purpose flour

cornstarch

sugar

salt

egg (lightly beaten)

garlic glove (peeled and grated)

vegetable oil (divided)

Combine the sauce ingredients in a small saucepan set over medium heat. Allow the mixture to come to a boil, then give it a good stir and turn the heat down to medium-low. Simmer for 5 to 7 minutes, until slightly reduced and thickened.

Slice the scallion into 1-inch pieces. Cut the carrots into very skinny matchsticks (or julienne).

In a large mixing bowl, whisk together the flour, cornstarch, sugar, and salt. Make a well in the center and pour in the seltzer, egg, and grated garlic. Stir gently with a spatula until just combined (there will be lumps). Gently fold in half of the scallions and carrots.

Heat two tablespoons of the vegetable oil in a 10&quot; cast iron skillet over medium heat. When the oil is hot and shimmering, pour in half of the batter and use the spatula to spread the batter out toward the edges of the pan. Scatter half of the remaining scallions and carrots over the top of the raw batter. Use the spatula to make sure they are partially submerged in the batter so they won't fall off when you flip the pancake.

Fry for 4 to 5 minutes, until the pancake is golden brown and the vegetables are lightly charred. Flip and cook another 4 to 5 minutes on the other side. Transfer to a paper-towel lined plate.

Add the remaining tablespoon of oil to the pan and repeat the process with the second half of the batter and veggies. Slice the cooked pancakes into pieces and serve with the warm dipping sauce.

https://embed.mediavine.com/videos/oumflzjcauvvxxocmrd6

Looking for an easy dinner idea? Make Pajeon: combine carrots and green onions with a simple batter and fry up some Korean Savory Pancakes and make the honey, garlic, soy sauce for dipping!

Korean Savory Pancakes - Pajeon

These savory pancakes are perfect for Spring!

Saffron, Ricotta and Pea Pancakes {Gluten-Free}

shallots,

olive oil

saffron threads

peas ((from about 1 1/4 pounds English peas))

ricotta

eggs,

Parmesan

lemon

sweet rice flour

millet flour

chives (optional)

lemon wedges

flaky salt and black pepper

chives

In a wide skillet, heat the olive oil over a medium flame until it shimmers. Add the diced shallot, and crumble in the saffron threads. Cook, stirring frequently, until the shallot is tender, 5 minutes. Add the peas and cook, stirring occasionally, until bright green, 1-2 minutes. Remove from the heat and set aside.

Meanwhile, combine the ricotta, egg yolks, salt, Parmesan, lemon zest, and the sweet rice and millet flours in a large bowl, and stir to combine. Gently stir in the shallot/pea mixture and the chives until combined.

In a medium bowl with a balloon whisk (or in the bowl of a stand mixer fitted with the whisk attachmenwhip the egg whites until they hold soft peaks. Stir 1/3 of the whipped whites into the batter to loosen it up, then gently fold in the remaining egg whites until just combined.

Make the batter:

Heat a wide skillet over a medium flame and add enough of the cooking oil of your choice (I like ghee the besto coat the bottom. When the oil shimmers, drop two or three 1/4-cup scoops of batter into the pan, spacing them well apart (a spring-loaded ice cream scoop works well for this). Cook until the first side is golden, 2-3 minutes, then flip and cook on the second side until golden and cooked through, about 2 minutes. Remove to a platter. (Optionally, place in a warm oven while you cook the rest). Repeat with the remaining batter.

Serve the cakes topped with a squeeze of lemon, a drizzle of olive oil, and sprinkle of flaky salt, black pepper, and snipped chives. Extras can be chilled and re-heated in a skillet.

Cook the cakes:

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Leftover Mashed Potato Pancakes

Korean Savory Pancakes Recipe (Paje...

Saffron, Ricotta and Pea Pancakes {...

Top 3 savory pancake recipe recipes from across the web

The most viewed savory pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leftover Mashed Potato Pancakes

Korean Savory Pancakes Recipe (Paje...

Saffron, Ricotta and Pea Pancakes {...

The most viewed savory pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine