Spicy Potato Breakfast Pancakes
These are the kind of pancakes that need sitting and getting to know their unique weave of spicy, savory ingredients. They are delicious and textural, and yes! You will enjoy them better if you have nowhere to rush to. Make the potato breakfast pancakes recipe on a slow weekend morning. They will be an absolute treat for the day.
Why You Should Try the Recipe
Besides breaking the monotony of the classic sweet breakfast pancakes, here are solid reasons for trying this recipe;
- Fantastic way of repurposing leftover potatoes.
- Delicious with a subtle kick of heat and savory undertones.
- Straightforward recipe with pantry staples.
- Affordable and easy to make yet elegant.
- Perfect for breakfast, brunch, or lunch.
What You Need
It’s amazing how the recipe yields such splendid results, yet it calls for pretty basic ingredients.
- Spices: These give the pancakes character. Whole mustard seeds add a sharp, tangy, slightly spicy flavor to the potato-filled pancakes. Cumin seeds will add warmth and a sweet, spicy flavor. Fresh chili adds the heat and a nice vibrant green. Remove the seeds if you can’t stand much heat. Turmeric powder adds warmth and a popping color to the potato filling. Freshly minced ginger and garlic are the central ingredients for the savory undertones of the potato breakfast pancakes.
- Milk: Use your favorite milk. I do regular cow milk. You may use almond milk or other non-dairy options if you are dairy-free.
- Eggs: Regular chicken eggs will do. Try turkey or duck eggs for fluffier and tastier results.
- Flour: Use self-raising flour or all-purpose flour with a bit of baking powder.
- Leftover potatoes: If you don’t have any leftover potatoes, you may as well boil some and use them for the recipe. Leftover mashed potatoes are also great for the recipe.
- Onion: A red or white onion is perfect.
- Seasoning: Salt and black pepper will suffice. Add cayenne if you want more heat.
- Cooking oil: I use vegetable oil. You may use ghee, butter, or any type of oil you like.
Additional Ingredients
Try a few more ingredients to heighten the pancakes’ flavor and texture. Some great options are:
- Bell pepper: Red, green, or yellow bell pepper, finely diced, will add color, a good crunch and sweetness to the potato-filled pancakes.
- Fresh herbs: Fresh parsley, rosemary, cilantro, or chives will add an aromatic flavor and garnish the potato pancakes.
Cooking Equipment
Get these cooking tools for the recipe:
- Medium nonstick pan
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
- Ladle
- Mixing bowl
- Whisk
How To Make Spicy Potato Breakfast Pancakes: Complete Guide
- Dry toast the cumin seeds in a non-stick pan to release an intense, aromatic flavor. Sprinkle a pinch of salt over the seeds to dry them out quicker.
- Cook the spices; add olive oil to the toasted cumin, finely chopped chili, ginger, and garlic. Toss until fragrant for about 5 minutes, then remove and set aside.
- Cook the potato filling. To the same pan, add olive oil. Add whole mustard seeds to pop and crackle in the oil to release their flavor. Indians call this tadka. Add turmeric, then the sliced leftover potatoes (or fresh boiled potatoes). Spread them across the pan and allow them to absorb the flavors and spiciness. Toss until the potatoes are stained yellow with the turmeric and thoroughly mixed with the mustard seeds. Turn off the heat and let them sit in the pan to continue absorbing the flavors.
- Make the pancake mix. Add plain self-raising flour to the cooled spice mixture (ginger, garlic, chili, and cumin seeds). Add salt and freshly ground black pepper to taste, then mix thoroughly. Add the egg and a bit of the milk, then whisk. You want to add the milk bit by bit as you whisk to avoid having lumpy butter. The goal is a nice, thin mix. Add a teaspoon of oil for a crispy edge.
- Cook the pancakes; heat a clean, non-stick pan, then turn the heat down to medium-low. Give the pancake mix a good stir with the whisk before scooping a portion with a ladle. Pour the ladled batter into the hot pan and spread it thinly on the pan. Cook until bubbles form on the surface of the pancake and the edges look set. Flip it with the spatula to cook the other side until golden or cooked through (about 1-2 minutes).
- Serve; Plate the pancakes and add the potato filling at the center of each piece. Roll them and serve immediately with your favorite dipping sauce.
Spicy Potato Pancake Recipe
A worthy attempt at turning the standard breakfast pancake into something intensely craveable. The spicy potato breakfast pancake offers a luxurious savory taste that you hardly get from many breakfast dishes.
Servings: 2
Ingredients
- 1½ cup sliced potatoes Use leftover potatoes or freshly boiled
- ¾ cup self-raising flour or all-purpose flour with ½ tsp of baking powder
- ½ cup milk
- ¼ cup vegetable oil
- 4 tbsp olive oil
- 2 eggs
- 1 onion red or white finely diced
- 1 tsp whole mustard seeds
- 1 tsp cumin seeds
- 1 tsp ginger and garlic freshly minced
- 1 tsp fresh chili finely chopped
- 1 tsp turmeric powder
- salt and black pepper to taste
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Slice leftover potatoes or boil fresh ones and slice if you have none.
- Peel and dice the onions.
- Peel and mince the ginger and garlic.
- Chop the chili
Cooking Instructions
For The Spices
- Add whole cumin seeds with a pinch of salt to a non-stick pan and dry toast.
- Add 2 tablespoons of olive oil, fresh chili, ginger and garlic to the toasted cumin and toss until fragrant for 5 minutes. Remove the spices and set aside in a bowl.
For The Potato Filling
- Place the pan back on the heat and add 2 tablespoons of olive oil to it.
- Add whole mustard seeds to pop and crackle in the oil.
- Add turmeric, then the sliced leftover potatoes (or fresh boiled potatoes). Spread them across the pan and toss until they are well mixed with the turmeric and mustard seeds. Turn off the heat and let the potatoes sit in the pan to absorb the flavors.
For The Pancake Mix
- Add plain self-raising flour to the cooled spice mixture (ginger, garlic, chili, and cumin seeds) to make the pancake mix.
- Add salt and freshly ground black pepper to taste, then mix thoroughly.
- Add the egg and the milk bit by bit as you whisk. Add a teaspoon of vegetable oil and whisk to mix it in.
- Heat a clean non-stick pan over medium-low heat.
- Stir the pancake mix with a whisk before scooping a portion with a ladle.
- Pour the ladled butter on the pan and spread it thinly by swirling the pan. Cook until you see bubbles on the pancake's surface and the edges are set. Flip with a spatula and cook the other side. Repeat until the pancake mix is finished.
- Plate the pancakes and add the potato filling at the center of each piece. Roll them and serve immediately with your favorite dipping sauce.