Potato and Sage Pancakes
(1)
50 minutes
Present these pancakes as a dashing after-theatre supper or for a very special breakfast treat. Lovely!
Lynn Cole
6 people made this
Ingredients
Serves: 4
- 4 medium baking potatoes, peeled and coarsely grated
- 1/2 cup plain flour
- 1/2 teaspoon salt
- freshly ground black pepper
- 3 tablespoons milk
- 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
- 45g butter or 2 tablespoons olive oil
- sage leaves, to garnish (optional)
Directions
Preparation:30min ›
Cook:20min ›
Ready in:50min
- Put the grated potatoes in a colander and rinse well under cold, running water. Squeeze, then dry thoroughly in a tea towel.
- In a large mixing bowl, beat the flour, salt, black pepper and milk together with a wooden spoon until smooth. Add the potatoes and sage and mix. Make sure the grated potatoes are evenly coated with the batter. Divide the mixture into eight equal portions.
- Heat half the butter or oil in a large, nonstick frying pan until sizzling hot. Spoon four portions of the mixture into the pan to form cakes about 8 cm in diameter. Fry over medium heat for 5 minutes, or until golden and crisp underneath, then turn and fry the other side. Drain the potato pancakes on paper towels, arrange on a serving platter and keep hot while cooking the remaining pancake mixture.
- When you are ready to serve, garnish the platter with a few fresh sage leaves, if desired.
serving suggestion:
These are wonderful served with Devilled Kidneys.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
1
This didn't quite turn out as expected. It didn't really form a batter per se. Ended up adding another 1/4 cup of flour, 1 egg and 1/4 cup milk to make the requisite batter. Once the batter was sorted this was ok but needed more seasoning. - 08 Mar 2011