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Pancakes with potatoes and cheese

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Ingredients for 4 servings:

  • 150 g flour
  • 300 ml milk
  • 5 m.-sized eggs
  • 4 potatoes, already cooked
  • 150 g cheese
  • 200 g herb curd
  • salt and pepper
  • Oil, for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Total time approx. 40 minutes

Recycling leftovers

Sift flour into a bowl, mix with eggs and milk to form a smooth batter, season with salt and pepper, and let it rest for 15 minutes. Slice cooked potatoes (e.g., from the day before) and place 1/4 of them side by side in a pan with a little oil. Pour 1/4 of the batter over the potatoes, immediately sprinkle with cheese, and let it set. Briefly fry the pancake on the other side, spread with herb curd, and serve. Repeat with the next pancake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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