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Mountain Mama's Potato Pancakes Popular Recipes

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Mountain Mama's Potato Pancakes

"Using instant potato flakes and an instant pancake mix for my starter, I'm always ready for my B-and-B guests. Works great if you're cooking for 2 or 20. Great by themselves -- or top with bacon, poached egg, and cheese (we like applesauce on the side, also.) Great finger food, just fold it over a slice of cheese or bacon. "

Ingredients :

  • 2/3 cup instant mashed potato flakes
  • 1/3 cup complete dry pancake mix
  • 1/2 cup chopped onion
  • 1 cup shredded Cheddar cheese
  • 1 cup skim milk
  • 1 egg, beaten
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 pinch cayenne pepper (optional)

Instructions :

Prep : 10M Cook : 8M Ready in : 25M
  • Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
  • Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

Notes :

  • I like to make a "starter mix." After buying the boxes of instant potatoes and complete pancake mix, why not use them all? I combine 2 cups potatoes and 1 cup pancake mix in a large bowl. Then I continue this ratio until all of the flakes are gone. Store this starter mix in an airtight container. Then just scoop out the amount needed.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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