Potato pancake wedges Recipe

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  • Low-fat
  • Vegetarian

serves:

6 - 8

Skill:

easy

Prep:

30 min

Cooking:

25 min

Nutrition per portion

RDA
Calories 282 kCal 14%
Fat 15g 21%
  -  Saturates 9g 45%

Try these creamy savoury pancakes and serve with sliced smoked salmon, crème fraîche, and lemon

Ingredients

  • For the 
  • :
  •  500g (1lb) floury potatoes
  • 125g (4oz) plain flour
  • ½ teaspoon bicarbonate of soda
  • Salt and ground black pepper
  • 284ml carton buttermilk (or full-fat milk)
  • 198g can sweetcorn, drained
  • About 30g (1oz) butter, and a little vegetable oil
  • To serve:
  • 6-8 slices smoked salmon
  • 200ml carton crème fraîche
  • Lemon wedges

Method

  • Peel half of the potatoes and put into a pan of cold water, bring to boil and cook for about 15 minutes until soft. Drain and dry well back in the pan. Mash them and put into a bowl to cool.

  • Peel and coarsely grate rest of potato. Add to mash with the flour, bicarbonate of soda and seasoning, then add buttermilk, or just enough milk to make a very thick batter. Stir in sweetcorn.

  • Set the oven to Gas Mark 6 or 200°C. Heat a large, non-stick, ovenproof frying pan, add a little butter and oil, and all the batter mixture, to fill the pan. Cook over a medium heat for 2 minutes, then turn the heat to low until it firms, after 10 minutes. Brush the top with a little butter, then put the pan in the oven and cook for 10 minutes. Grill it if it’s not browned.

  • Turn the pancake out and cut into 6 or 8 wedges. Serve with salmon, crème fraîche, and lemon.

More Recipe Ideas

Top Tip

For 12 individual pancakes, use tablespoons of mixture, cook over a medium heat for two minutes, reduce heat and cook for 2 minutes more. Flip and cook for another few minutes until golden.