Cheese and Potato Pancake

Preparation time: 10 Cooking time: 15 Easy - for beginners Serves: 2


Just like Pancake Parlour!


  • 1 medium potato
  • 1 cup (130 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons (28 grams) granulated white sugar
  • 1 large egg, lightly beaten
  • 1 cup (240 ml) buttermilk
  • 3 tablespoons (40 grams) unsalted butter, melted
  • 1 cup of cheddar cheese


Peel and finely grate the potato. Squeeze out the extra moisture. Set aside.

In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a separate bowl whisk together the egg, buttermilk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Pour half of the mixture into a 25cm pan to create the first pancake.

Once the bottom of the pancake has begun to set sprinkle half of the grated potato onto the wet surface of the pancake. Use a spatula to mix the potato in with the top wet mixture, being careful not to dig up the bottom of the pancake.

Leave the pancake to continue cooking through. Use a spatula to ensure the top cooks evenly. Do not flip the pancake yet.

Once the pancake has cooked through and the top is dry, sprinkle over half of the cheese. Wait until the cheese has begun to melt and sticks to the top of the pancake.

Flip the pancake so the cheese side is down. Let the cheese cook until it has formed a hard golden coating.

Serve with a knob of butter.


Main  · Snack

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