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Pineapple Potato Pancakes

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Submitted by: tyxe

 

Light pancakes made with potatoes and pineapple, served with a pineapple and maple syrup dressing.
 

Ingredients

  • 4 medium potatoes, peeled and grated
  • 1/4 cup instant mashed potato flakes
  • 1/4 cup brown sugar
  • 2 teaspoons grated orange zest
  • 1 20 ounce can crushed pineapple, drained, reserve juice, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/4 cup vegetable oil, divided
  • Reserved pineapple juice + water to make 1 cup
  • 1/4 cup maple syrup
  • 1 tablespoon cornstarch

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Method

Preheat oven to 350 degrees. In a medium bowl mix grated potatoes, potato flakes, brown sugar, orange zest and 1 cup drained crushed pineapple. Stir in baking powder, salt, and beaten eggs. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Spoon potato mixture into skillet using about 2-3 tablespoons per pancake. Use a spatula to flatten pancakes. Cook on both sides until golden brown, repeat with remaining pancakes mixture. Transfer pancakes to a baking sheet, and keep warm in the oven. For topping, add water to reserved pineapple juice to make 1 cup. Stir in cornstarch until well blended. In medium sauce pan, heat juice mixture, remaining pineapple and maple syrup. Bring to a boil and simmer until thickened. To serve put warm pancakes on a platter and pass with topping.

 

Notes: We love these pancakes for Sunday brunch or as a side dish with ham or pork chops. The pineapple in the pancakes and topping really make them special and one of my most successful inventions.

 

Number of Servings: 4-6

 

Submitted by: tyxe ()

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