Sunday, August 2, 2015

Nigellas cheats potato pancakes.

Traditionally Blinis are made with buckwheat and potatoe.  These ones are made with normal flour, and instant potato flakes known in Sydney as Deb.  Not something I usually have in the kitchen, but for these I make an exception.  

You could substitute some of the flour for wholemeal flour, it will give this a more nutty flavour.  Do not add any salt as the instant potato will have plenty in it already.  Just sample the first one you make to check the seasoning.  Make sure you chop the spring onions very finely, and don't forget the lemon juice!  Take care not to make these too large if you want them for starters, and when you flip them, press them down so that they are not too thick.

As for toppings, well I use the traditional sour cream, smoked salmon and capers with a little dill and lemon to garnish.  Cream cheese also works well, and you can also add little slice of red onion if you fancy.  Otherwise go for it!

 Potato Pancakes

 Rating: Easy


  • 3 eggs
  • 110ml full fat milk
  • 2 spring onions finely sliced
  • 2 tablespoons olive oil
  • 180g potato flakes (Deb)
  • 60g plain flour
  • 1/2 tspn baking powder. 
  • 1/2 tspn lemon juice


 In a batter jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
 Stir in the potato flakes, flour and baking powder and then finally the lemon juice.
 Heat a flat non stick griddle, (I melt a little butter on the griddle) and drop small tablespoon sized dollops of the mixture onto the hot griddle.
 Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.

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