Potato and Flour Pancakes with Scallions
Lightly crisp potato pancakes made with fresh scallions and a hint of parsley, served with sour cream for a traditional Irish bite. This irish-inspired vegetarian ready in about 35 minutes layers all-purpose flour, chopped fresh parsley, chopped scallions into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large, peeled and grated russet potatoes
- 1/2 cup all-purpose flour
- 1/4 cup, chopped fresh parsley
- 1/4 cup, chopped scallions
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup buttermilk
- 2 tbsp, for frying butter
Instructions
- Step 1: Place grated potatoes in a clean kitchen towel and squeeze out excess liquid thoroughly. Transfer to a mixing bowl and add flour, chopped parsley, scallions, salt, and black pepper. Mix well to combine.
- Step 2: Gradually stir in buttermilk until the mixture holds together when pressed. Let rest for 10 minutes to allow flour to absorb moisture.
- Step 3: Heat 1 tbsp butter in a large non-stick skillet over medium heat. Drop potato mixture by tablespoonfuls into the skillet, pressing each portion down gently to form 1/2-inch thick patties. Fry for 3-4 minutes on each side until golden brown and crispy.
- Step 4: Transfer pancakes to a plate lined with paper towels to drain excess butter. Serve immediately with a dollop of sour cream and extra chopped scallions.
Frequently asked questions
How long does Potato and Flour Pancakes with Scallions take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Potato and Flour Pancakes with Scallions?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Potato and Flour Pancakes with Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Potato and Flour Pancakes with Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Potato and Flour Pancakes with Scallions?
Irish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a quick dinner, and the scallions were a great touch!
- ★★★★★
My family couldn't stop eating these! So easy to make and perfect with a side of yogurt.
- ★★★★★
These pancakes were a hit at dinner! The scallions added such a nice fresh flavor.
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