Leftover Mashed Potato and Corn Pancakes

These leftover mashed potato and corn pancakes are light and fluffy, and extremely delicious. They are a great way to use up excess leftover mashed potatoes, and are delicious to serve with sour cream or relish for a quick and easy breakfast, brunch, lunch or even dinner.

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 8 to 10 pancakes

INGREDIENTS:

1 cup Leftover Mashed Potatoes, cold

2/3 cup All-Purpose Flour

1 teaspoon Baking Powder

2 Eggs

1/2 cup Milk

1 Spring (Green) Onion, finely sliced

1/3 cup Frozen Corn Kernels or Leftover Corn

Salt, to taste

Pepper, to taste

Olive Oil or Ghee for frying

DIRECTIONS:

TO MAKE THE BATTER:

1. Place te cold mashed potatoes into a large bowl. Break the mash up slightly with a whisk..

2. Whisk the eggs and the milk together, and pour the mixture into the bowl with the mashed potatoes.

3. Stir the liquid into the mash, working out any lumps with the whisk, until the mixture is smooth.

4. Stir the spring (green) onions and corn into the potato mixture.

5. Add the flour, baking powder, salt and pepper to the bowl.

6. Gently stir the flour into the wet ingredients to create a smooth batter.

TO COOK THE PANCAKES:

1. Heat a frying pan over medium heat.

2. Line a dinner plate or small baking tray with paper towels and set aside.

3. Add enough olive oil or ghee (or both), to the frying pan to cover the base.

4. Spoon 2-3 tablespoons of batter into a mound in the frying pan. The batter will spread out as it warms.

5. Leaving room for spreading, repeat the action to create as many pancakes as will fit in the frying pan.

6. Cook the pancakes for 2-3 minutes, or until they are golden brown and solid enough to flip.

7. Turn the pancakes, and continue to cook for another 2-3 minutes, or until the other side is golden brown.

8. Remove the cooked pancakes from the frying pan, and set them on the lined plate or baking sheet. This will allow any excess fat to be absorbed by the paper towels.

9. Repeat the process with the remainder of the batter, adding more of the oil/ghee to the pan as required, until all the batter is cooked.

10. Serve the pancakes immediately, or keep them warm in a low temp oven while you finish cooking the remainder of the pancakes.

NOTES:

** I like to fry these pancakes is a mixture of olive oil and ghee, which gives them a lovely crisp exterior. Butter will work in place of the ghee.

** These are best straight from the frying pan, but can be kept warm in the oven until required. If using the oven it is best to set the temperature at 200-250 degrees Fahrenheit.

** Serve the pancakes with tomato relish and sour cream for the perfect light lunch or brunch.

** Use a gluten-free all purpose flour (plain flour) to make these pancakes gluten-free.