Just in time for Pancake Tuesday, here’s a great recipe for using up left over mashed potatoes and some kitchen staples that puts a Saha inspired twist on an old favourite.
- 2 cups (500 ml) left over mashed potatoes (We used a country-style mash with the skins left on – more flavour!)
- 1 cup (250 ml) 2% milk
- 1 egg, beaten
- 3/4 cup (180 ml) all purpose flour
- 1/2 cup (120 ml) green onion, sliced
- 1/4 cup (60 ml) Saha Shawarma Marinade™
- 1/4 cup (60 ml) vegetable or canola oil for frying
- 4 tsp (20 ml) baking powder
- 1 tsp (5 ml) salt
Combine all of the ingredients in a large bowl and mix until well combined. The batter should be an oatmeal like consistency, not too runny. In a large pan set to medium heat, add two tbsp of the oil. Working in batches, fry 1/4 cup of the batter per pancake over medium heat for two to three minutes per side, or until the pancakes are firm and golden brown, adding more oil when necessary. When done, set the pancakes on paper towel to remove the excess oil and then serve warm with strained yogurt.
Makes 12 pancakes