Our potato pancake wedges make a delicious weekend brunch or speedy mid-week meal...
These potato pancake wedges are a delicious savoury pancake recipe and perfect if you’re looking for something a little different for your weekend brunch. They are also speedy enough for a fantastic mid-week meal and it goes without saying that they would be perfect for Pancake Day! We’ve served our potato pancakes with sliced smoked salmon, crème fraîche, and lemon but you could experiment with toppings…
- For the pancakes:
- 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
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.
Top tip for making Potato pancake wedges
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.