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Appetizer pancakes with potatoes and green onions

Appetizer pancakes with potatoes and green onions

Peel the potatoes, wash them, cut them into cubes and boil them in cold salted water.

Meanwhile, clean the green onions, wash, peel and cut into thin slices.

When the potatoes have boiled, strain them, pass them finely and after they have cooled a little, add the butter and the 3 eggs. Mix and when the ingredients have been perfectly incorporated, add the flour, little by little and the milk.

Season with salt and pepper.

Heat the oil in the pan and then pour two small poles of the composition. Level the composition in the pan and while it is still liquid, sprinkle the green onion rings on top to incorporate them.

Bake the pancakes on both sides, without burning, turning carefully, with wooden spatulas, so as not to break, because they are fragile.

After baking, the pancakes are deposited on absorbent paper to get rid of excess oil.

Serve hot or cold, plain, or with yogurt, to reduce the greasy taste of the oil used for frying.


Add the eggs to the mashed potatoes, only after they have cooled.


After cooking, the composition should be left for a few minutes, because it will thicken a little. Then add a little more milk so that it is not too thick. However, the composition for these pancakes should not be too thin.


Heat the oil in the pan before pouring the pancake mixture.


Sprinkle green onions as soon as you pour the composition into the pan. This way it will incorporate and will not spread in the pan when you turn the pancake.


Fry the pancakes over low heat, in enough oil, so that they do not burn and remain raw.


Turn the pancakes carefully, using wooden spatulas, because they are fragile and can break easily.


Place the fried pancakes on paper towels to get rid of excess oil.


Pancakes in the pancakes absorb a lot of oil when fried, so it is good to serve the pancakes with yogurt.