Surprise Potato Pancakes
By Hklbrries
Second place winner of the first Idaho Potato Commission contest held in the fall of 1995. It's a variation on a traditional Norwegian crepe to which the Clark's added mashed potatoes.
- 4
Ingredients
- Fillings/Toppings:
- 2 potatoes peeled and cooked
- 2 cups 2% milk
- 4 eggs
- 1/2 tsp salt
- 8 to 10 tbsp sugar
- 2 tbsp melted butter
- 1 1/2 cups flour
- 1 tsp vanilla
- Chopped fruit
- Syrup (maple or other)
- Sugar (brown or powdered)
- Cinnamon
- Whipping cream
- Peanut butter
- Ice cream
Preparation
Step 1
Puree potatoes in food processor. Add remaining ingredients (except fillings/toppings) in order listed and blend.
Spray a nonstick pan with cooking spray and heat to medium high. Pour about 1/2 cup batter into pan and gently tip pan to distribute batter evenly into a thin pancake. Turn pancake when first side appears to be browning; cook until second side is done, remove and keep warm. Repeat with remaining batter.
Place a large spoonful of fruit, sugar, syrup or any combination of filling ingredients in the center of each pancake and roll up. If desired, sprinkle with powdered sugar and/or cinnamon before serving.