Leftover mashed potatoes get a sweet and savory twist in these golden, crispy pancakes. Lightly fried and served with a drizzle of real maple syrup, they make a surprising and delicious brunch item or side dish that blends comfort with indulgence.
Ingredients
- Potatoes 650 g, floury, peeled
- All Purpose Flour 3 tbsp
- Baking Powder 1 1/2 tsp
- Milk 125 ml
- Eggs 6
- Sugar 75 g
- Nutmeg
- Butter
- Clarified Butter for frying
- Maple Syrup
Instructions
Steps:
- Cook the potatoes in hot salt water for around 25 minutes.
- Drain, mash and leave to cool.
- Add the flour and the baking powder to the potatoes.
- Mix together the milk, eggs, and sugar and season with a pinch of salt and some nutmeg.
- Add this to the potatoes, mix well and leave to rest for 20 minutes.
- Mix again and then shape into small pancakes (8 – 10 cm diameter).
- Fry in the hot clarified butter until golden brown.
- Serve on a plate with a knob of butter and drizzled with maple syrup.