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 Egg
1/4 teaspoon Salt
Ground Black Pepper
1/4 cup Buckwheat Flour *add more if required
Oil for cooking

  1. Peel Potato and use a vegetable slicer to slice into thin strips. You can coarsely grate it. Remove excess water if there is any.
  2. Add thinly sliced Onion, Egg, Salt and Pepper, and mix to combine. Then add Buckwheat Flour and mix well. Add extra Flour if required.
  3. 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.
  4. Enjoy with your favourite Sauce. Today I enjoyed with extra Salt & Pepper, Sour Cream and Dill.