Instant Potato Pancakes

Ingredients and Weight:

• Instant mashed potatoes: 2 1/4 cups (1 box)
• Milk: 1 1/2 cups
• Eggs: 2 large
• All-purpose flour: 1/2 cup
• Baking powder: 1 tablespoon
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Preparation Time:

• 20 minutes

Difficulty Level:

• 2 out of 5 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the instant mashed potatoes, milk, eggs, flour, baking powder, salt, and pepper. Mix until well combined.
2. Heat a large non-stick skillet over medium heat.
3. Drop spoonfuls of the batter onto the skillet, flattening them into 3-inch pancakes.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Nutritional Information:

• Calories: 200 per serving
• Fat: 5 grams
• Protein: 8 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Crispy, golden brown exterior
• Soft and fluffy interior
• Seasoned with salt and pepper

User Comments:

• "These are the best instant potato pancakes I've ever had!"
• "They're so easy to make and they taste delicious."
• "I love how they're crispy on the outside and fluffy on the inside."
• "I've made them for my family and they always ask for more."
• "They're the perfect comfort food for a cold winter day."

Special Precautions and Tips:

• Be careful not to overcrowd the skillet when cooking the pancakes, as this will prevent them from cooking evenly.
• If the batter is too thick, add a little more milk. If it's too thin, add a little more flour.
• Serve the pancakes hot with your favorite toppings, such as maple syrup, fruit compote, or whipped cream.