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Easy 30 Minute Leftover Mashed Potato and Corn Pancakes
Ingredients
  • 250 g (1 cup) leftover mashed potato cold
  • 75 g (⅔ cup) plain (all purpose) flour (reduced to ¼ c when using 100 g sourdough discard)
  • 1 teaspoon baking powder
  • 2 eggs
  • 125 ml (½ cup) milk (reduced to proper consistency when using sourdough discard)
  • 1 spring (green) onion finely sliced
  • 75 g (⅓ cup) frozen corn kernels
  • Salt & pepper
  • Olive oil or ghee for frying
Note: Ingredients may have been altered from the original.
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