These Potato Pancakes can be made with Wheat Flour OR any Flour of your choice, but today I used Buckwheat Flour. If you have Buckwheat Flour, you may wish to try it. These Potato Pancakes need to be cooked with a generous amount of Oil to make it crispy. You may be interested in ‘Hash Brown Potatoes & Chickpeas’.
4 x 12cm Pancakes
1 large Potato *about 160g
1/4 Onion *thinly sliced
1/4 teaspoon Salt
Ground Black Pepper
1/4 cup Buckwheat Flour *add more if required
Oil for cooking
- Peel Potato and use a vegetable slicer to slice into thin strips. You can coarsely grate it. Remove excess water if there is any.
- Add thinly sliced Onion, Egg, Salt and Pepper, and mix to combine. Then add Buckwheat Flour and mix well. Add extra Flour if required.
- Heat a generous amount of Oil in a frying pan over medium low heat, form THIN pancakes, and cook until nicely browned and crispy, then flip over and cook the other side.
- Enjoy with your favourite Sauce. Today I enjoyed with extra Salt & Pepper, Sour Cream and Dill.