You are here: Home » Recipes » MINI POTATO-WALNUT PANCAKES MINI POTATO-WALNUT PANCAKES Recipe by California Walnut Board Yield 8 servings Prep 15 mins Cook 10 mins Chopped walnuts add unique flavor and texture to pancake batter. Choose any fresh vegetable, such as tomato, corn, olive or roasted red pepper, as a topping with a dollop of sour cream. PrintEmail Ingredients 1-1/2 cup frozen hash brown potatoes, thawed1 large egg1/4 cup flour1/4 teaspoon salt1/3 cup chopped walnuts -- non-stick cooking spray3 tablespoons light sour cream16 -- California walnut halves1/4 cup your choice of various topping ingredients such as halved mini cherry tomatoes, corn kernels, sliced olives, roasted red pepper strips -- fresh herb sprigs for garnish (optional) Instructions In a medium bowl, combine potato, egg, flour, salt and walnuts. Coat a 10-inch non-stick pan with cooking spray. Over medium low heat, add heaping tablespoonfuls of the batter, flattening them into 1 1/2” cakes. Do not crowd the pan; make the pancakes in several small batches. Cook 3-4 minutes per side or until golden brown. To serve, place 1/2 teaspoon sour cream on each pancake and top with a walnut half. Add your choice of desired toppings and herb sprig. Serve warm.