Potato Cheese Pancakes: Super Soft, Eggless Evening Snack Recipe

Pancakes are famous all across the globe. There would be varieties of pancakes found varying from region to region and country to country. These are considered to be a perfect dish to be consumed for morning breakfast and one can find varieties of healthy pancakes recipes.

What if there exists a recipe which could be enjoyed as an evening snack and on cheat days. This sweet and savoury version of pancakes could be your next stop. This potato cheese pancake recipe is eggless and is an alternative to the regular sweet pancakes, made of all purpose flour and garnished with fruits and nuts. These are soft and fluffy in texture and would be loved by you and your family.

Wheat flour, olive oil, honey, and curdled milk were the ingredients used to make pancakes in classical Greece and Rome. Cratinus and Magnes, two early Greek poets, both included references to pancakes in their works. Even in his well-known plays, Shakespeare makes reference to them. Spices, rosewater, sherry, and apples were used to flavour pancakes during the English Renaissance.

The word "pancake" first appeared in use in the 15th century, and it eventually became widely used in America in the 19th century. They were formerly known as flapjacks, Indian cakes, hoe cakes, johnnycakes, trip cakes, buckwheat cakes, and griddle cakes. Buckwheat or cornmeal were used to make the first pancakes in America.

Ingredients:  

• 500 g (1 pound) Potatoes peeled and cubed
• 90 g (3/4 cup) All Purpose Flour + more for coating
• 4 g (1 tsp) Sugar optional
• Salt to taste
• Black Pepper
• Mozzarella Cheese or other stretchy cheese like Cheddar, Swiss cheese...
• Oil for cooking (Peanut oil is used in this recipe)

Method Of Preparation:

1. Take 500 grams of potatoes, peel and chop them in medium size chunks
2. Boil potato chunks in salted water until fork tender. You can also steam them
3. Mash potatoes immediately when still hot with a fork (or a potato ricer or a potato masher) until smooth and creamy
4. Add flour, sugar, salt, pepper to the mashed potatoes and mix until you get a not-sticky and slightly dry - but soft - mix. If too wet, add a bit more flour
5. Use a 4cm-1,5inch ice cream scoop to take 2 scoops of mashed potato mix
6. Well flour your hands to avoid sticking and form a disc
7. Place about 1 tsp of chopped Mozzarella cheese in the centre of the disc and roll to form a ball
8. Slightly flatten the ball, coat every side with some flour and place on a dish lined with parchment paper or well floured to avoid sticking
9. Repeat and use all the mashed potato mix: you'll get about 9 potato pancakes
10. Heat a large non-stick pan with about 2 tbsp of vegetable oil (I've used Peanut oil) and cook every side at medium heat for about 5 minutes or until evenly browned
11. Drain over a paper towel and serve immediately

Enjoy these sweet, savoury and cheesy potato pancakes with tomato ketchup or any dip of your choice.