Author Notes
I ate 4 in a row, as soon as they were ready.
These pancakes are delicious!
#winterbrunch couldn’t have missed pancakes, but pancakes coming from my delirious Italian kitchen.
Sage & Parmesan Potato Pancakes
Please please please try them with homemade sage butter —Claudia | Gourmet Project
Ingredients
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3
medium potatoes
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40 grams
grated parmesan cheese
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2
eggs
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1/2
glass of milk
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3
big sage leaves
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1 teaspoon
baking powder
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1/4 cup
flour (I used “0”)
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1 teaspoon
grated nutmeg
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salt
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Extra virgin olive oil
Directions
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Peel and cut in pieces the potatoes. Place them in a pot, covered with cold water and sprinkled with a generous pinch of salt. Bring to a boil and cook for 8-10 minutes, until fork tender.
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Blend parmesan cheese, sage leaves and nutmeg.
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Mash the potatoes and place them in a large bowl, add the aromatic parmesan, the eggs, milk, flour, a tablespoon of olive oil and baking powder. Stir and taste, add salt if necessary.
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Bake pancakes as usual (I used a squeeze bottle to give them a regular shape): grease the pan with olive oil, pour the pancake batter with a scoop, spoon or whatever, wait for bubbles all around the edges (about 1 minute), turn around and cook for another minute, on low/medium heat.
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Serve a pile of pancakes seasoned with melting sage butter… and hashtag #foodporn!
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