Healthy Potato and Dill Pancakes – A Light and Savory Twist on a Classic
Amal
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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine European-inspired
- 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
Prepare the Batter:
In a bowl, whisk the eggs with salt and sugar.
Add the milk, flour, and olive oil, mixing until smooth.
- 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.