Description

These healthy potato and dill pancakes are a delicious twist on classic potato pancakes, offering a lighter, herb-infused alternative. Made with fluffy potatoes, fresh dill, and a touch of olive oil, they’re packed with flavor and nutrients. Whether enjoyed for breakfast, lunch, or as a side dish, these pancakes are crispy on the outside and soft on the inside, making them a perfect balance of comfort and health.

Ingredients

Scale

3–4 medium-sized potatoes (cut into small cubes)
Water (for boiling)
Green onions (spring onions), chopped
Salt (to taste)
2 eggs
½ teaspoon salt
1 teaspoon sugar
350 ml milk
150 grams flour
2 tablespoons olive oil
Fresh dill, chopped

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Instructions

Boil the Potatoes:
- Cook the diced potatoes in boiling water until soft. Drain and mash lightly.
Prepare the Batter:
- In a bowl, whisk the eggs with salt and sugar.
- Add the milk, flour, and olive oil, mixing until smooth.
Combine Ingredients:
- Stir in the mashed potatoes, chopped green onions, and fresh dill.
Cook the Pancakes:
- Heat a non-stick pan over medium heat and lightly grease with olive oil.
- Pour small portions of the batter onto the pan and cook for 2–3 minutes per side until golden brown.
Serve and Enjoy:
- Garnish with extra dill or a dollop of yogurt for a fresh, tangy finish.

Notes

Let the batter rest for a few minutes before cooking to enhance flavor and texture.
Use fresh dill for the best taste, but dried dill can be substituted if necessary.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan for best results.
To make the pancakes even crispier, cook them on a slightly higher heat and flip only when the edges start to set.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan-Frying
Cuisine: European-inspired