Savory pancakes and crepes make our meals one step closer to the savory bliss. They are fast to make and delicious. Let us not forget how delicious the pancakes are when paired with warm syrup, blueberries, chocolate, and many awesome combination. They are the regular to-go comfort breakfast. How happy we all get from the first bite of the fluffy pancakes. Although I love the sweet version of both, many times I crave for something that is perhaps a little less to the sweet side.
Most of the cravings for savory dishes comes at night, and especially when nothing at home seems pleasing to my stomach. They mostly come at night because after work, I think only of food. I love eating, but during the night it is a bit hard to make something that is fast and tasty. Many times I end up going for some simpler but tastier.
For days now I have been going through Maangchi channel on YouTube. I love Korean food, and her food always looks so tasty. The first video I watched from her channel was on how to make kimchi. From then on I got hooked into her channel. So it will not be a surprise when I say that I got the idea from her channel.
Maangchi’s recipe for potato pancake was good. It had a side sauce to complement the pancake. My view is the pancake should be good on its own. The ratio between potato, onion and garlic should be at the perfect point, and the seasoning should elevate the flavor of the main components of the pancake.
These fluffy potato pancakes are absolutely delicious, especially when paired with a fantastic topping. You can add some marinara sauce, cheese, ham and oregano. Let the cheese melt in the pan and enjoy this deliciousness. It will be a great addition to your Paleolithic diet 😀
Fluffy Potato Pancakes
- 1/2 kg potatoes, peeled
- 1 1/2 medium onions, peeled
- 3-4 garlic cloves, peeled
- 1 1/2 – 2 teaspoon potato starch
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 – 2 tablespoon dried parsley
- Vegetable oil, for frying
Grate the potatoes, garlic and onions using a food processor or a grater, and place them in a bowl. Mix them well to prevent the potatoes from further browning.
Once everything is properly mixed, add the salt, pepper and the parsley.
In a medium nonstick pan, add a tablespoon of oil just for the first pancake. There is little need for you to add more oil, as the pancakes will become very greasy. Turn up the stove to medium heat.
Take a 1/4 cup of the potato + onion mixture, and place it in the pan. Spread the pancake making it thin, and shape it into a circle. Let it cook and brown for approximately 2-3 minutes and flip it and cook the other side.
You can eat it with bacon and cheese on top, ground beef leftover from lasagna, stir fry leftover or make a completely new topping. I ate the pancakes with a sautee of small shrimp and mushroom with black bean sauce. It was delicious. Enjoy it.
Until next time, Hungry People.