If you have leftover mashed potatoes, that is, but hey, a girl can only eat mashed potatoes on the side for so many meals.
So as I perused the internets for a new way to get my carb fix on, I couldn't find a recipe that called to me, so I winged it.
First, I added some egg white to thicken the potatoes. No yolk, as I didn't want the pancakes to turn yellowish. I beat the whites first and tried to fold them into the potatoes. No go. It was still pretty runny.
Then I just started adding flour to thicken. That helped a bit, but I was tired of adding flour and went "I'm frying these suckers up now, I'm hungry."
So I did. And they came out pretty well - delish. They had the consistency of a pancake in that soft, flaky manner, but with the flavor of mashed potatoes. I could taste all the butter. Butter....
Cook them as you would any other pancake, and enjoy. I ate them plain, as I was in a hurry. Syrup may be a bit weird, but I wouldn't object to gravy.
What? It's still potatoes! Just in pancake form!
Mashed Potato Pancakes, a'la me.
- Leftover mashed potatoes (perhaps 1.5 cups here?)
- One egg white
- Flour, to thicken.
1. Beat egg white until slightly fluffy, and fold into potatoes. Determine how thick your batter is. If it is thin, use flour to thicken. If it's thick enough for you, commence cooking.
2. In a skillet over medium heat, heat your oil (or butter. Or bacon grease...) until hot. Drop batter by the two tablespoons full, depending on the size of pancake you desire. (Obviously my first pancake I went for the gusto, and it was a bit difficult to turn over. I recommend smaller pancakes.) Cook until it begins to bubble, and flip over. Press lightly to flatten. Flip over again after one minute, and determine doneness.
3. Serve with your favorite mashed potato accompaniment, or eat as is, which is just as delicious.
I almost want to make mashed potatoes just to make pancakes!