Mom Hjelden'S Pancakes
Creamy, hearty pancakes with a unique twist from mashed potatoes, offering a soft texture and subtle flavor that suits breakfast or brunch for any family gathering.
Ingredients
Instructions
- Add water to the dry ingredients to achieve the desired batter consistency.
- Cook the pancakes on a hot griddle or skillet until golden brown on both sides.
Tips & Substitutions
To achieve the perfect pancake batter, start with the mashed potatoes; they add moisture and texture. If you don't have powdered milk, you can substitute it with regular milk, adjusting the water accordingly. For extra flavor, consider adding a splash of vanilla extract. Ensure your griddle is preheated to the right temperature; a drop of water should sizzle and evaporate quickly. These pancakes also pair beautifully with Plain Cake From Scratch for a delightful brunch.
Serving Suggestions
Serve these pancakes warm, topped with fresh fruits like berries or bananas for added sweetness. Drizzle with maple syrup or honey for extra flavor. For a savory twist, consider serving them alongside scrambled eggs or bacon. They also make a great base for a breakfast sandwich with your favorite fillings.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over low heat, adding a little butter for moisture. You can also microwave them for about 20-30 seconds, but this may make them slightly less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Hjelden'S Pancakes contains roughly 463 calories, with 3g protein, 28g carbohydrates, and 37g fat. It is a good source of potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 1773mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh milk instead of powdered milk?
Yes, you can substitute fresh milk for powdered milk. Just use 1/4 cup of milk and adjust the water you add to the batter. This will maintain the right consistency while adding a nice creaminess to the pancakes.
What can I use instead of vinegar?
If you don't have vinegar, lemon juice is a great alternative. It will provide the necessary acidity to react with the baking soda, helping your pancakes rise and become fluffy.
Can I make these pancakes gluten-free?
Absolutely! To make gluten-free pancakes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add a small amount to help with the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).