Jess' Potato Pancakes

I'm going to start with a disclaimer! These potato pancakes are not photogenic. However, they are simply delicious and easy to make. Unlike Denver Potato Pancakes and traditional Korean Gamja Jeon, Jess' Potato Pancakes are not made with grated potatoes. Yup, I named the pancakes after me since I had to distinguish them from Denver and Korean.

Rather than grating potatoes, I use a vegetable peeler for thin slices of potatoes and use jeon mix for batter to hold them together. 

INGREDIENTS
makes two pancakes
one small white potato, thinly sliced using a vegetable peeler
a half cup of joen mix
a half cup of water
vegetable oil to drizzle

In a bowl, whisk together jeon mix and water. There should be no lumps. Add prepared potatoes and mix. Heat a seven-inch non-stick frying pan over high heat and lightly drizzle with vegetable oil. Add half the potato batter and evenly spread it on the frying pan. Reduce heat to medium-high and let it sit for three minutes. Occasionally lift the frying pan and gently shake so the bottom doesn't stick.


Flip and let it sit for three minutes. Gently shake the frying pan once or twice. Flip again and repeat on both sides for one to two minutes. Remove from the heat and serve Jess' Potato Pancakes immediately with a small bowl of soy sauce sprinkled with gochugaru or smoked paprika on the side.  Enjoy!

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