Chuño Pancakes
Chuño Pancakes are a traditional Bolivian dish made with chuño, a freeze-dried potato, and are a delicious and unique addition to any breakfast or brunch spread.
Ingredients
- 1 cup chuño (freeze-dried potatoes)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, mix the chuño, flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat and lightly grease with oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter.
- Serve the chuño pancakes warm with your favorite toppings.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 7g
Supplies
Large bowl Whisk Non-stick skillet Spatula
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with maple syrup, fresh fruit, or whipped cream.
Tips & tricks
Tips: Be sure to rehydrate the chuño according to package instructions before using it in the pancake batter.
Cost
$5