These potato pancakes are an elevated version of comfort food with a twist. An amazing appetizer or first course.
1 cup fresh or frozen broccoli
1-pound yellow potatoes,
peeled and diced
1 ¼ cup box pancake mix
1 cup water
1 cup sharp cheddar, grated
1 teaspoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
8 ounce crème fraîche
1 bunch chives, finely chopped
Fill a large stock pot with water and add broccoli
and potatoes. Turn heat to medium high and when
the water begins to boil add a handful of salt. Let
boil for 15 minutes until the vegetables are tender.
While the vegetables are cooking take a large
mixing bowl and add the pancake mix, egg, water,
cheese and salt. Mix until incorporated, and be
careful not to over mix.
Strain the vegetables and let sit in the strainer until
most of the moisture has evaporated. Take a food
processor and pulse the vegetables until fine. If
you do not have a food processor then finely chop
Fold the vegetables into the pancake batter and set
Take a large skillet and add vegetable oil to the pan
so there is about an inch of oil on the bottom. Using
a dinner spoon, spoon the batter to the hot oil. It is
important not to move the pancakes until the side
is golden brown, around 5-6 minutes and don’t over
crowd the pan. Carefully flip and cook the other
side. Set the cooked pancakes on a cooling rack.
Place on a platter and top with crème fraîche and
chives. Make sure they are not hot, just warm
before you add the crème fraîche. Enjoy!