Punched Potatoes



Ingredients (2-3 servings)

  • 1 egg
  • 250mL milk (or 1 cup)
  • 120g flour (1 cup)
  • 1 tablespoon granulated sugar
  • 1/3 teaspoon salt
  • 2 heaped teaspoons baking powder 
  • 2 tablespoons vegetable oil or melted butter 
  • butter and maple syrup to taste

(Note: You can just use the same measuring instrument you used for the milk to measure the flour, even if you don’t have a measuring cup. A coffee mug usually does the job. But I actually prefer to just measure the milk and keep adding flour until it reaches the right consistency.)

Instructions (Time: 30 minutes)

I usually start with the wet ingredients.


Break one egg into the mixing bowl and add the milk. Beat with a whisk until the egg is well mixed with the milk.


Add the oil (or melted butter), the granulated sugar and the salt and beat just for a bit.


In the meanwhile, put your non-stick pan on the stove at medium+ temperature. Add the flour and the baking powder to the mixture and beat well.


By now, you should have a thick batter, but you can always adjust it by adding more flour or more milk. If you prefer lighter pancakes add more milk or if you prefer thicker pancakes add more flour. 


If it’s your first time making pancakes from scratch just keep to the recipe and leave the adjustments for the next time you make these. 

Your pan should be hot enough now. There’s no need to add any kind of fat to the pan. Just pour a third of a ladle of batter in the center of the pan. After a little bit you’ll start to see bubbles on your pancake. 


When these bubbles start to pop it’s time to turn the pancake with a spatula. Your pancake should have a golden color. 


When the sides of the pancake start to brown your pancake is ready!

And now just add butter to taste while they’re still warm and some maple syrup!