Cheese and Potato Pancakes

You can change this recipe by trying different types of cheeses, or even give a sweet potato pancake a chance!

Serves: 8Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 8


  • 3 large potatoes, peeled and cubed
  • 1⁄4 cup low-fat milk
  • 2 Tbsp. butter
  • 2 cloves garlic, minced
  • 1⁄2 cup part-skim mozzarella cheese, shredded
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground white pepper
  • 3 Tbsp. canola oil


  • In a large pot, bring sufficient water to a boil to cover potatoes. Add potatoes, and cook until potatoes are tender, approximately 15 to 20 minutes.
  • Cool potatoes, shred them, and set aside. In a medium saucepan, combine milk, margarine, and garlic. Bring to a boil for 1 minute.
  • Mix in the potatoes, and then blend in the cheese until even thickness. In a large skillet, heat oil on low heat, and pan-fry pancakes until browned on both sides.