Crispy Blender Potato Pancakes
Enjoy a delightful twist on the classic potato pancake with these Crispy Blender Potato Pancakes! Quick to prepare using a blender, these pancakes are light, fluffy, and packed with flavor thanks to the addition of fresh onions. Perfect for breakfast or brunch, these pancakes pair wonderfully with sour cream, applesauce, or your favorite chutney. Serve them to impress your family and friends with minimal effort while maximizing taste!
12
Servings
N/A
Calories
6
Ingredients
Ingredients
Eggs
2 (beaten)
Onion
1 small (chopped)
Salt
1/2 teaspoon (to taste)
All-purpose flour
2 tablespoons (sifted)
Baking powder
1/4 teaspoon (n/a)
Raw potatoes
3 cups (peeled and cubed)
Instructions
1
Begin by assembling your blender and ensuring it's clean and ready to use.
2
In the blender container, add the beaten eggs, chopped onion, salt, sifted all-purpose flour, baking powder, and half of the cubed potatoes (1.5 cups).
3
Cover the blender and blend on medium speed until the mixture is smooth and well combined.
4
Once smooth, add the remaining potato cubes to the blender. Cover and blend on high speed for about 15-20 seconds or until the potatoes are broken down but still retain some texture.
5
Preheat a griddle or non-stick skillet over medium heat and grease it generously with oil or cooking spray.
6
Pour the potato batter onto the hot griddle, forming pancakes of your desired size. Cook for about 4-5 minutes on one side or until golden brown.
7
Carefully flip the pancakes and cook for an additional 3-4 minutes or until the other side is golden brown and crisp.
8
Once cooked, transfer the pancakes to a plate lined with absorbent paper to drain excess oil. Serve warm with toppings of your choice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Blender Potato Pancakes?
They are a quick and easy twist on traditional potato pancakes made using a blender for a light and fluffy texture.
How many servings does this recipe make?
This recipe yields approximately 12 servings.
What are the main ingredients required?
The main ingredients include raw potatoes, eggs, onion, all-purpose flour, salt, and baking powder.
Do I need to cook the potatoes before blending?
No, the recipe calls for 3 cups of raw potatoes that are peeled and cubed.
How should the onion be prepared?
You should use one small onion that has been chopped before adding it to the blender.
What is the purpose of adding potatoes in two steps?
Adding them in two steps ensures the base is smooth while leaving some texture in the final batter for a better mouthfeel.
How many eggs are needed for this recipe?
The recipe requires 2 beaten eggs.
What type of flour should I use?
You should use 2 tablespoons of sifted all-purpose flour.
Is baking powder included in the recipe?
Yes, 1/4 teaspoon of baking powder is used to help the pancakes become light and fluffy.
What blender speed is recommended for the initial mix?
The initial mixture of eggs, onion, flour, and half the potatoes should be blended on medium speed until smooth.
How long should I blend the second half of the potatoes?
Blend the remaining potatoes on high speed for about 15-20 seconds until they are broken down but still textured.
What is the best way to cook these pancakes?
Cook them on a preheated griddle or non-stick skillet over medium heat.
How do I prepare the skillet for frying?
Grease the griddle generously with oil or cooking spray before pouring the batter.
How long does it take to cook each side?
Cook for 4-5 minutes on the first side and 3-4 minutes on the second side.
How do I know when to flip the pancakes?
Flip them once the bottom is golden brown and the edges appear set.
What should I do after the pancakes are cooked?
Transfer them to a plate lined with absorbent paper to drain any excess oil.
What are some suggested toppings for these pancakes?
Common toppings include sour cream, applesauce, or your favorite savory chutney.
Is this recipe suitable for vegetarians?
Yes, these potato pancakes are a vegetarian-friendly dish.
Can I serve these for breakfast or brunch?
Absolutely, they are described as a perfect choice for both breakfast and brunch.
How much salt is used in the batter?
The recipe calls for 1/2 teaspoon of salt, or you can adjust to taste.
Can I make these pancakes crispy?
Yes, the combination of high heat and oil on the griddle ensures a crispy exterior.
What equipment do I need?
You will need a blender and a griddle or non-stick skillet.
Can I use a food processor instead of a blender?
While the recipe specifies a blender, a food processor can work if used carefully to achieve a similar consistency.
Are these pancakes gluten-free?
No, this version uses all-purpose flour, but you could try substituting with a gluten-free flour blend.
How large should I make the pancakes?
You can pour the batter to form pancakes of your desired size.
What is the benefit of using a blender for this recipe?
It saves time and effort compared to the traditional method of hand-grating potatoes.
Can these be served as a side dish?
Yes, they are tagged as crispy sides and work well with many main courses.
Do I need to peel the potatoes first?
Yes, the recipe specifies using peeled and cubed raw potatoes.
Is the onion flavor prominent?
The onion adds a savory depth of flavor that is characteristic of classic potato pancakes.
Can I store and reheat leftovers?
Yes, they can be stored in the fridge and reheated in a toaster oven or skillet to maintain crispness.