Possibly the corniest pancakes ever, but they’re so delicious, especially since we used sweet corn.
I also call them “potato patties”. These are different from the ones that I make from shredded potatoes, because they use leftover potatoes, mashed.
This simple, quick-and-easy-to-make crepe is especially delicious with white chocolate peanut butter and slices of fresh strawberries and banana, or leftover, with coconot oil drizzled on top, toasted in a toaster oven, and powdered sugar on top.
It’s a veggie burger/sausage and hash brown hybrid! (Or a “meaty” potato pancake…)