A slight tweak on grandad's and dad's recipe... you should eat them straight away as soon as they're ready with some sea salt flakes sprinkled on top.
Some serve it as a dish on its own with mushroom sauce. You can also serve them cold with barbecue food.
If you're on Slimming World, that's half a Syn per serving.
STEP BY STEP
- Grate the onion and potatoes finely into a mixing bowl — with a regular cheese grater for example
- This will release a lot of water. I recommend you just squeeze it all out with your fist, and drain the water into the sink until most of the water has been released.
- Add the flour, egg, and seasoning. Go easy on the nutmeg — you just want to give a hint of nutmeg otherwise the pancakes will risk tasting soapy
- If adding fresh parsley — chop the parsley finely with a sharp knife, and add to the mix.
- Mix thoroughly
- Heat a non-stick pan — preferably an iron pan/skillet — on high and add a small amount of sunflower or rapeseed oil (rapeseed is best because of its higher smoking point) — when the oil is looking nice and hot, drop the temperature to medium
- Use a fork — apply a forkful amount of the dough to the pan, flattening and shaping it
- Wait for 5-10 minutes until the underside is golden, then flip the pancakes — then wait about another 5 minutes for the other side to turn golden.
- Place the pancakes on a plate lined with aluminium foil at the bottom and paper towels in between them as you want to remove some of the oil
- Work slowly — make batches of 4-5 pancakes at a time
- 3 potatoes
- 1 white onion
- 1 egg
- 1 tbsp bread flour
- a small bunch of parsley (optional)
- salt & pepper
- rapeseed or sunflower oil