How To Make Potato & Dill Pancakes with Gravadlax recipe
No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.
Serves:
Ingredients
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 tablespoons fresh dill, chopped
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 slices gravadlax (cured salmon)
- Sour cream, for serving
- Fresh dill sprigs, for garnish
Instructions
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In a large bowl, combine the grated potatoes, grated onion, chopped dill, beaten eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly combined.
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Heat vegetable oil in a large non-stick skillet over medium heat.
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Drop spoonfuls of the potato mixture into the skillet, flattening each spoonful with the back of the spoon to form a pancake shape. Cook for about 4-5 minutes on each side, until golden brown and crispy.
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Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil.
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To serve, place 2 pancakes on each plate and top with two slices of gravadlax. Garnish with a dollop of sour cream and fresh dill sprigs.
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Serve immediately and enjoy these delicious potato and dill pancakes with gravadlax!
Nutrition
- Calories : 290kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 106mg
- Sodium : 530mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 13g
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