Savory Instant Potato Pancakes with Green Onions
These Savory Instant Potato Pancakes are a quick and delicious alternative to traditional potato pancakes, perfect for a busy weeknight dinner. Combining the convenience of instant potato flakes with the freshness of green onions and a hint of garlic, these pancakes are sure to satisfy. Serve them hot off the griddle with a side of applesauce and/or a dollop of sour cream for added flavor. The best part? You can whip these up in just a few minutes, making them an excellent option when time is short. For an extra layer of flavor, try substituting the milk with chicken stock—a suggestion from my sister that I cannot wait to try out myself!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
instant potato flakes
1 1/4 cups (none)
baking powder
2 teaspoons (none)
flour
3/4 cup (none)
milk or chicken stock
2 1/2 cups (might consider warming)
eggs
2 (beaten)
canola oil
2 tablespoons (for batter, plus additional for frying)
green onion
1/2 cup (finely sliced)
garlic powder or fresh garlic
1 teaspoon (none for powder, minced for fresh)
salt or seasoning salt
to taste (none)
pepper
to taste (none)
canola oil
for frying or brushing (none)
Instructions
1
In a medium bowl, combine the instant potato flakes, baking powder, and flour. Stir until well mixed.
2
In a separate bowl, whisk together the milk (or chicken stock), beaten eggs, and canola oil until well combined.
3
Add the finely sliced green onions, garlic powder (or fresh garlic), salt, and pepper to the wet mixture, stirring to combine.
4
Pour the wet ingredients into the dry ingredients and use a fork to mix until just blended. Be careful not to overmix; the batter should be slightly lumpy.
5
Preheat a non-stick skillet over medium-high heat or heat your griddle to about 375°F (190°C). Brush the surface lightly with canola oil.
6
Drop 1/3 cup of batter onto the skillet or griddle for each pancake. Cook until the bottoms are golden brown and bubbles form on the surface, then flip and brown the other side.
7
Once cooked, transfer the pancakes to a serving plate and serve warm with applesauce and/or sour cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Instant Potato Pancakes?
They are a quick and delicious alternative to traditional potato pancakes made using instant potato flakes.
How long does it take to prepare these pancakes?
These pancakes can be whipped up in just a few minutes, making them ideal for busy weeknights.
What is a good substitute for milk in this recipe?
You can substitute the milk with chicken stock for an extra layer of flavor.
What should I serve with these potato pancakes?
They are best served hot with a side of applesauce and/or a dollop of sour cream.
How many eggs are required for the batter?
The recipe calls for 2 beaten eggs.
What temperature should the griddle be set to?
The griddle should be heated to approximately 375°F (190°C).
How much batter should I use for each pancake?
Drop 1/3 cup of batter onto the skillet or griddle for each individual pancake.
How do I know when to flip the potato pancakes?
Flip the pancakes once the bottoms are golden brown and bubbles begin to form on the surface.
Should the batter be smooth or lumpy?
The batter should be slightly lumpy; be careful not to overmix it.
Can I use fresh garlic instead of garlic powder?
Yes, you can use minced fresh garlic as an alternative to garlic powder.
What kind of oil is recommended for frying?
Canola oil is recommended for both the batter and for frying or brushing the skillet.
How do I prepare the green onions for this recipe?
The green onions should be finely sliced before being added to the mixture.
What dry ingredients are needed?
The dry ingredients include instant potato flakes, baking powder, and flour.
Is it okay to use seasoning salt?
Yes, you can use either regular salt or seasoning salt to taste.
How do I mix the wet and dry ingredients?
Pour the wet ingredients into the dry ingredients and use a fork to mix until just blended.
What is the first step in the instructions?
Combine the instant potato flakes, baking powder, and flour in a medium bowl.
How much instant potato flakes are needed?
The recipe requires 1 1/4 cups of instant potato flakes.
What is the purpose of baking powder in this recipe?
Baking powder helps the pancakes rise and achieve a better texture.
Can I use a non-stick skillet?
Yes, a non-stick skillet is recommended for cooking these pancakes.
Should I warm the milk or chicken stock?
The recipe suggests you might consider warming the milk or chicken stock before use.
How much flour is included in the recipe?
The recipe uses 3/4 cup of flour.
Who suggested the chicken stock variation?
The suggestion to use chicken stock instead of milk came from the cook's sister.
What is the texture of the green onions in the recipe?
They are finely sliced and stirred into the wet mixture for even distribution.
Are these pancakes considered comfort food?
Yes, they are tagged as comfort food.
Can these be served for breakfast?
Yes, they are tagged for both breakfast and quick meals.
What is the total count of ingredients?
There are 11 ingredients used in this recipe.
How do I prepare the skillet before cooking?
Preheat the skillet over medium-high heat and brush the surface lightly with canola oil.
What should I use to mix the batter?
A fork is recommended to mix the batter until it is just blended.
Is there pepper in this recipe?
Yes, pepper is added to the wet mixture to taste.
How should the pancakes be served?
They should be transferred to a plate and served while still warm.