Description
The most delicious way to use up leftover mashed potatoes. (I like to top these with turkey, gravy and cranberry sauce to make the most of my Thanksgiving leftovers!)
Ingredients
- 2 cups Mashed Potatoes
- 3 ounces, fluid Goat Cheese
- 2 Tablespoons Chopped Chives
- 2 Tablespoons All-purpose Flour
- 2 whole Eggs, Beaten
- 1 pinch Salt
- 1 pinch Fresh Ground Pepper
- 2 Tablespoons Olive Oil Or Butter (depends On Your Preference)
- FOR GARNISH (optional):
- ½ pounds Turkey Breast
- ½ cups Gravy
- ½ cups Cranberry Sauce
Preparation
Preheat oven to 200ºF. Place a parchment-lined baking sheet in the oven.
Place leftover mashed potatoes in a mixing bowl. Mix the goat cheese and chives into potatoes. Add the flour and eggs and season the pancake batter with salt and pepper. (Note: You may need to add a little more flour depending on how creamy/buttery your mashed potatoes are. You don’t want the batter to be too liquid. It should have the texture of a thick cake batter.)
Heat a tablespoon of olive oil in a large nonstick pan. When hot, spoon heaping tablespoons of batter into the pan. Make sure to leave enough space between pancakes so that you can get in there with a spatula to flip them! Cook the pancakes for about 2 minutes until tiny bubbles start to form in the batter. When those bubbles appear, flip them over and cook for another 2 minutes on the second side until golden brown.
Transfer cooked pancakes to the prepared baking sheet in the oven to keep warm if you like. Heat another tablespoon olive oil and continue cooking pancakes in batches until all of the batter is used up, adding more olive oil as necessary.
Serve pancakes warm topped with whatever strikes your fancy. I strongly recommend the turkey, gravy and cranberry sauce combo, but you do you.
