Ingredients
Method
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.