Instant Mashed Potato Pancakes

Name: Instant Mashed Potato Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 medium pancakes, 4-6 serving(s)
Ingredients: 1 1/4 cups instant potato flakes; 2 teaspoons baking powder; 3/4 cup flour; 2 1/2 cups milk; 2 eggs, beaten; 2 tablespoons canola oil; 1/2 cup green onion, finely sliced; 1 teaspoon garlic powder or 1 teaspoon fresh garlic; salt or seasoning salt; pepper; canola oil (for frying, or for brushing griddle)

Submitted by MJaz9053

"I know that purists will be horrified, but these are quick, easy and delicious for a work night dinner. Serve with applesauce and/or sour cream. These do not require much oil, and can easily be fried on a hot griddle, to make them faster. Just brush the griddle with oil before placing the batter. Instead of chopping the green onion, just snip it into rings with kitchen shears. (My sister says that the milk can be replaced with chicken stock, but I have not tried it)."

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photo by Darlene E.

Ready In:: 15mins
Ingredients:: 11
Yields:: 12 medium pancakes
Serves:: 4-6

ingredients

1 ¹⁄₄ cups instant potato flakes
2 teaspoons baking powder
³⁄₄ cup flour
2 ¹⁄₂ cups milk
2 eggs, beaten
2 tablespoons canola oil
¹⁄₂ cup green onion, finely sliced
1 teaspoon garlic powder or 1 teaspoon fresh garlic
salt or seasoning salt
pepper
canola oil (for frying, or for brushing griddle)

directions

Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
Combine milk (or stock), eggs and oil in another bowl. Beat well.
Add green onion and spices to wet ingredients.
Pour wet ingredients into dry.
Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
Drop 1/3 c.batter into skillet or onto griddle.
Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
Remove to serving plate and serve with applesauce and/or sour cream.

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Reviews

I tweaked my a lot. I chopped some homemade leftover cabbage & veggie kimchi, leftover red onion, leftover, cooked, shredded pork, dry chives. For wet stuff I used less liquid, about 2 cups tomato-chicken boullion (but may try more liquid or more kimchi liquid) mixed with some extra korean red pepper flakes. I served then with whole milk Greek yogurt mixed with chili garlic sauce. They were awesome! Thanks for the inspiration!

elizabeth1234
Now I thought hard before trying this because I'm an all from scratch kind of gal but honestly these are pretty good. And quick which some nights around here is very important. Thanks for the recipe!

ktenille
I had a box of instant mashed potatoes that always turned out gummy no matter how I made them. I was about to throw them out but saw this recipe and thought I would see if I would give it a try to avoid wasting food. They turned out great! So simple and tasty and a fun addition to our keeper recipes. Thanks for sharing! : )

Lucky in Bayview
These aren't really like a traditional potato pancake at all, but they're still really good. It was a fun breakfast for a Saturday morning. :)

Heather T.
I cook a lot from scratch, but I had instant potatoes just sitting here. Forthe green onion, I put in fresh herbs: chives, lemon thyme and basil. I ate it ith some homemade pear sauce and tried some with berry syrup. I will make again.

jsweckmu

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RECIPE SUBMITTED BY

MJaz9053

Frederick, 60

I am a mother and a wife - a psychology student, married to a German man. We are both very sensual, and we love to eat, to cook, to taste and enjoy. I do most of the cooking, but he is my sous chef, and when I don't feel like cooking he can whip up a few mean dishes to get my enthuasism going. Besides cooking, I love love LOVE my computer - doing research, reading about true crime and scanning cooking and crafting blogs. Life is good!

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