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Pronto Potato Pancakes

Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 pancakes

Ingredients

  • 2 large eggs, room temperature
  • 1 small onion, halved
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 2 to 4 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 4 to 6 tablespoons canola oil
  • Applesauce, optional

Directions

  • Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne.
  • Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.
Nutrition Facts
2 pancakes: 263 calories, 17g fat (2g saturated fat), 93mg cholesterol, 338mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 6g protein.

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Reviews

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Average Rating:
  • Linda
    Jan 8, 2021

    I just made the pronto pancakes this morning. It was different and easy and yummy. I added a cut up carrot and a half tsp. of baking powder and threw it all into the blender. This will definitely become a ‘go to’ recipe in this household.

  • Summy
    Dec 9, 2020

    What an awesome recipe! Brilliant to blend the uncooked potatoes. I like my potato pancakes served with both applesauce and sour cream. Oh so yummy.

  • CyndiZWR
    Mar 20, 2020

    With all the local restaurants closed due to the corona virus, I’ve been making things I’ve never tried to make before. I enjoy potato pancakes. These were easy to make and really delicious! Followed the recipe except for the cayenne, and they turned out nice and brown, a little crispy on the edges...perfect! Served them with butter and applesauce...yum. Thanks for another great recipe, TOH!

  • JeMAnov18
    Jan 23, 2016

    This recipe is so easy and good. Maybe could use a little more salt, but other than that it is perfect. I left out the cayenne and used a little black pepper instead. So much easier than shredding potatoes.

  • I_Fortuna
    Sep 29, 2015

    Great recipe. I love cayenne pepper and even put a dash in my tea. I will use coconut oil instead of canola as well. And, I like using steamed potatoes that have been refrigerated overnight. Big difference in taste and texture with potatoes prepared this way. Potato pancakes are one of our favorites and they are great as a side or even alone for dinner. Thanks for this easy recipe. : )

  • Anneokley
    Sep 27, 2014

    These were good. I had never used cayenne pepper with them before. They are also delicious when using (plain) leftover mashed potatoes, skipping the salt,pepper and canola oil.

  • caltexmom
    Apr 20, 2013

    No comment left

  • RBrudzynski
    Jan 2, 2012

    No comment left