This is a great recipe to help ease us into fall. Once you’ve grated the potatoes and the apple, the pancakes are actually quick and easy to make. Serve them with a side of roasted Brussels sprouts and some protein and you have a hearty autumn meal. You’ll need one fresh egg that will act as a binder in the pancakes.
We talk you through making this recipe in Episode 253 of our podcast. If you enjoyed these savory apple and potato pancakes, you may also like our recipes for Sheet Pan Eggs and Veggies and Irish Potato Cakes.
Ingredients
1 egg
3 tablespoons flour or gluten free flour
1 teaspoon salt
1⁄4 teaspoon pepper
1/4 teaspoon of dried thyme
1 apple, peeled and grated
3 medium sized potatoes, peeled and grated
A generous splash of olive oil or a well-sprayed pan
Instructions
In a medium sized mixing bowl, stir together the egg, flour, thyme, salt and pepper.
Add the apple and potatoes to the egg mixture and stir well to blend everything together.
Heat a generous splash of the oil in a large frying pan over medium heat, or spray the pan if that’s your preference.
Dollop about 1/4 cup of batter for each pancake and press down with a fork or spatula to make then thinner.
Fry in batches until they’re golden brown, about 4-5 minutes, then flip.
Serve with applesauce or sour cream or as a side with some protein and veg.
