|These have more eggs for better texture with a bit more lift from the baking powder.|
With this recipe, you get the best marriage of tastes with finely grated raw potato and onion that is delicately seasoned in pancake form. Some people like to top with an applesauce, but I prefer sour cream since it seems to magnificently complete these pancakes just the way they so richly deserve.
I will not lie to you, but this recipe does involve a bit of extra effort compared to my usual recipes. However, once you taste it then you will understand the grating is well worth it, especially when potatoes are on sale!
I hope that you’ll want to try my recipe because I think that you’ll find it quite delicious.
My Old-World Style Potato Pancakes
|These are scrumptious as a meal or side dish.|
5 cups of grated potatoes (about 4 large)
3 large eggs
4 tablespoons of flour
1-1/2 teaspoons of baking powder, leveled
2 teaspoons of salt
1 teaspoon of black pepper
1 small onion, grated
canola or olive oil to fry (about 1/4 cup)
Finely grate your potatoes and onion in a large mixing bowl.
Be sure to drain off the liquid that accumulates.
Add the eggs, salt, pepper, baking powder, and flour and mix until you get the consistency of a thicker pancake batter. This texture will be slightly thicker than your regular pancake batter.
Pour about 1/4 cup of oil into your frying pan to heat. Scoop out a few tablespoons at a time (about 1/4 cup) of the batter for each. If you prefer your pancakes bigger, use a larger size measuring cup.
Fry until they start to brown, then turn over and fry the other side until golden brown.
Repeat the process until you finish the batter.