Potato and Puffed Pancake Stacks
A layered breakfast dish featuring crispy potato pancakes, puffed pancakes, and a hint of Russian flair.
Ingredients
- ●6-8 Puffed Pancakes
- ●4-6 Ruskie Pancakes (Potato Pancakes)Grate potatoes before mixing.
- ●2 tablespoons Butter or Vegan Butter SubstituteFor serving
- ●1 cup Sour Cream or Non-dairy AlternativeFor serving
- ●1/4 cup Diced Chives (optional)For garnish
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
In a large bowl, combine grated Ruskie Pancakes and a pinch of salt. Mix well.
- 2
Divide mixture into 4-6 portions, depending on desired pancake size.
- 3
Form each portion into a round pancake. Heat a non-stick pan with a small amount of oil over medium heat.
- 4
Cook pancakes for 4-5 minutes or until golden brown and crispy.
- 5
Flip pancakes and cook for an additional 2-3 minutes.
- 6
In a separate pan, toast Puffed Pancakes over low heat until crispy.
- 7
To assemble the dish, stack 2-3 potato pancakes, followed by a toasted puffed pancake.
- 8
Drizzle with butter or vegan butter substitute and top with a dollop of sour cream or non-dairy alternative.
- 9
Garnish with diced chives if desired.
- 10
Serve immediately and enjoy!