Potato Pancakes

Post date: 
Friday, 13 May 2016

These make a delicious alternative to traditional pancakes for Shrove Tuesday. They’re great topped with poached or scrambled eggs, and also make a tasty alternative served with soup instead of bread. Spice up your pancakes by adding half a teaspoon of turmeric and one teaspoon of curry powder to the mixture.

You can find this and other diabetic-friendly recipes at diabetes.org.uk 

Ingredients for 12 pancakes:

  • 450g (1lb) floury potatoes, peeled and chopped
  • 3 eggs, beaten
  • freshly grated nutmeg
  • 50g (1.8oz) self-raising flour
  • 2 egg whites
  • salt and freshly ground black pepper
  • a little oil, for frying


  1. Boil the potatoes for 10-12 minutes or until tender. Drain and mash well or pass through a potato ricer. Leave to cool completely, then stir through the beaten eggs, nutmeg and flour and season well.
  2. Whisk the egg whites until they form soft peaks, then gently fold through the potato mixture. Heat a little oil in a non-stick frying pan, add the mixture in spoonfuls and cook for 2-3 minutes until golden.
  3. Place on a piece of kitchen paper to absorb any excess oil, then serve.
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