Potato Pancakes

Preparation info

  • Difficulty


  • Makes about


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

These are wonderful with the richness of salmon and I like to serve them with the gravadlax and dill cucumbers. But they are also good with a fried egg, onions, bacon, sausages with mustard, or just warm spread with butter. You could add some freshly chopped herbs to the batter if you like. Keep them warm in a basket covered with a cloth until you are ready to serve.


  • 500 g (1 lb 2 oz) potatoes, peeled and halved
  • 125 ml (ยฝ cup) pouring (single) cream
  • 50 g (1ยพ oz) plain (all-purpose) flour, sifted
  • a little grated nutmeg
  • 3 eggs, separated
  • butter, for shallow-frying
  • olive oil, for shallow-frying


Boil the potatoes for about 15 minutes in salted water until they are soft. Pass them through a food mill and then stir in the cream. Add the flour, nutmeg and some pepper and mix through well. Leave to cool a little.

Lightly whisk the egg yolks and whisk into the cooled potatoes. Whip the egg whites to soft peaks and fold those into the potato batter. Add a little more salt if necessary.

Melt a little butter and olive oil to cover the bottom of a frying pan over medium heat. When hot, drop in spoonfuls of the batter. Cook for 1โ€“2 minutes until golden on the underside, then flip them swiftly over. Cook until golden, then lift out and keep warm. Add more butter and olive oil to the pan when necessary and cook the rest of the pancakes. Serve warm with salmon and a dollop of mustard.