Pancake Batter with Potato Stuffings

This creative and hearty recipe combines soft, fluffy pancakes with a savory potato stuffing. The pancakes are light and delicious, while the savory filling of seasoned mashed potatoes adds a comforting, flavorful twist. This dish is perfect for breakfast, brunch, or even a quick dinner when you’re craving something a little different. The combination of textures and flavors makes it a fun and satisfying meal.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

For the Pancake Batter:

• 1 cup (125g) all-purpose flour
• 1 tablespoon (15g) sugar
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2g) salt
• 1 cup (240ml) milk
• 1 egg
• 2 tablespoons (30g) melted butter
• 1/2 teaspoon (2g) vanilla extract (optional)

For the Potato Filling:

• 2 medium potatoes (about 2 cups), peeled and boiled
• 1 tablespoon (15g) butter
• 1/4 cup (60ml) milk
• 1/2 teaspoon (2g) salt
• 1/4 teaspoon (1g) ground black pepper
• 1/4 teaspoon (1g) paprika (optional)
• 1/4 cup (30g) grated cheese (cheddar or mozzarella)
• Fresh parsley for garnish (optional)

Directions

1. Prepare the Potato Filling:
   • Boil the potatoes in salted water until soft, about 10-12 minutes. Drain and mash them with butter and milk until smooth.
   • Season with salt, pepper, paprika, and mix in the grated cheese. Set aside.
2. Make the Pancake Batter:
   • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
   • In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract (if using).
   • Gradually pour the wet ingredients into the dry ingredients, stirring until just combined (the batter will be slightly lumpy).
3. Cook the Pancakes:
   • Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
   • Pour about 1/4 cup of batter onto the skillet, spreading it out into a round pancake shape.
   • Cook for about 2-3 minutes, or until small bubbles form on the surface, then flip and cook the other side for another 1-2 minutes, until golden brown.
   • Remove the pancake from the skillet and set aside. Repeat with the remaining batter.
4. Assemble the Dish:
   • Place a spoonful of the mashed potato filling in the center of each pancake and fold the edges over the filling to create a “pocket.”
   • Optionally, garnish with fresh parsley or a drizzle of melted butter.
5. Serve:
   • Serve warm with extra cheese, sour cream, or your favorite dipping sauce.

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