Potato pancakes are one of the ultimate comfort foods and certainly go into the snacking hall of fame.
They go well for Breakfast , Lunch and Dinner, and the leftovers wrapped on a plate make a great grab and heat snack.
I like them with sour cream or chunky cinnamon applesauce.
They can be wrapped individually in plastic wrap and frozen very well.
The controversy however is that some feel that mashed potatoes make the best potato pancakes, and
Other people vehemently disagree and feel that shredded potatoes make the best pancakes. My favorite is the shredded. When they are on the menu I expect one of my customers to “Let the chef know that if he wants a recipe on how to make a real potato pancake I’ll help him out.” Well I do humor them, say oh my god , under my breath, and tell them thanks I would appreciate that.
It is worth developing your own favorite recipe. I have had great response to them no matter what age group you are. I even like mashed potato ones, just don’t get too much flour in them, that will ruin it.
This recipe seems like mostly shredded potatoes a very little else, but I guarantee that it is tried and true and satisfies most any picky adult or kid.
Recipe is from Recipes From a German Grandma
POTATO PANCAKES
6 large potatoes, peeled and grated (approx. 6 cups)
4 eggs , well beaten
2 T milk
3 Tb. Flour
¼ tsp. Baking powder
1 tsp. Salt
1 Tb. Finely diced onion (optional)
DIRECTIONS;
Mix all ingredients together.
Pour a little cooking oil ( I like a combination of cookng oil and butter) and drop by spoonfuls into the hot oil.
Cook until browned on one side, turn and brown the other side.
Place on a plate and keep warm in a low oven while you are cooking the rest.
More Potato pancake recipes to come!
