Parmesan & Sage Potato Pancakes

By • March 4, 2015 0 Comments

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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

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Makes 12-14 pancakes

  • 3 medium potatoes
  • 40 grams grated parmesan cheese
  • 2 eggs
  • 1/2 glass of milk
  • 3 big sage leaves
  • 1 teaspoon baking powder
  • 1/4 cup flour (I used “0”)
  • 1 teaspoon grated nutmeg
  • salt
  • Extra virgin olive oil
  1. 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.
  2. Blend parmesan cheese, sage leaves and nutmeg.
  3. 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.
  4. 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.
  5. Serve a pile of pancakes seasoned with melting sage butter… and hashtag #foodporn!

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