Potato Pancakes
Makes about sixteen 3" pancakes
Peel and boil over medium heat about two pounds Russet potatoes, or Yukon Golds or Redskins until done but not terribly soft. Drain the potatoes, set aside to cool. When cool grate like you would cheese. OPTIONAL: Add 1/2 cup Parmesan cheese and 1/2 cup finely diced green onions or about 1 small white onion, grated.
Whisk together:
2 eggs
1 Tablespoon flour
teaspoon salt
1 teaspoon black pepper
1/4 teaspoon baking powder
Combine with the potato/cheese mixture. Shape into 1/2 cup portions.
Makes about sixteen 3" pancakes
Peel and boil over medium heat about two pounds Russet potatoes, or Yukon Golds or Redskins until done but not terribly soft. Drain the potatoes, set aside to cool. When cool grate like you would cheese. OPTIONAL: Add 1/2 cup Parmesan cheese and 1/2 cup finely diced green onions or about 1 small white onion, grated.
Whisk together:
2 eggs
1 Tablespoon flour
teaspoon salt
1 teaspoon black pepper
1/4 teaspoon baking powder
Combine with the potato/cheese mixture. Shape into 1/2 cup portions.
Heat a pan over medium heat. Film the bottom with oils do, a few at a time, cook the pancakes for about five minutes per side, flattening them out as you go. keep them warm in a 175° oven as they finish. Serve accompanied by applesauce and sour cream on the side.
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