Sundays are made for homemade brunch with savory pancakes!



  • 2 potatoes, medium size
  • 2 sweet potatoes, small size
  • 70 gr. flour
  • 3 eggs plus 3 egg whites separately
  • 120 gr. yogurt whole
  • 100 gr. ''ladotyri'' cheese from Mytilene grated
  • 1 tablespoon fresh thyme
  • salt
  • pepper
  • 2 tablespoons olive oil for cooking


  • Wash well the potatoes and sweet potatoes but do not peel them.
  • Boil them in a saucepan with boiled salted water, until they are soft enough. Dry and peel them while they are still warm.
  • Mash them with a fork and place them in a large bowl.
  • Pour in the flour and then the 3 whole eggs, lightly beaten, add yogurt, ''ladotyri'' cheese from Mytilene, thyme and 2 tablespoons olive oil.
  • Once all the ingredients are well absorbed, beat the 3 egg whites in a bowl with the wire until light meringue is done and pour them gradually into the mixture with the potatoes, stirring gently to keep the mixture light.
  • Salt and pepper slightly.
  • Heat a large non-stick pan and put some oil in it.
  • With a large spoon, add spoonfuls of our mixture to the pan to form pancakes.
  • Cook for 2 minutes on each side.
Tip: Serve with fried egg and crushed feta cheese.

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