Description
Some of the tastiest potato recipes originate from Europe (sorry North
America).
Similar to Irish potato bread, this fluffy pancake is made with a
potato-based batter.
Poured into a pan and fried until golden brown, it’s a quick and satisfying
breakfast or brunch.
Ingredients
- Potatoes x 1.5 lbs
- Flour x 1 cup
- Baking Powder x 1 tsp
- Salt x 1 tsp
- Pepper x 1/4 tsp
- Milk x 1.5 cups
- Onions x 3 tbsp grated
- Eggs x 2
- Sour Cream, garnish
- Chive, garnish
- Lingonberry Jam, garnish
Steps
-
Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If
you're starting this the night before, cover bowl and refrigerate potatoes
in the water til morning.).
-
Drain potato shreds in a wire mesh strainer or colander and using your
hands, press as much moisture out as possible. Cover with a paper towel
and set aside.
-
Whisk together flour, baking powder, salt, pepper and one cup of the milk
to make a smooth batter.
-
Add the grated onion, eggs and remaining milk, if needed to make a
slightly thin batter. Whisk until combined.
- Stir the potato shreds into the batter.
-
Heat griddle or large frying pan to about 350°F and rub the griddle with a
thin coat of canola oil (I use a paper towel to do this & you may need to
reapply between each batch).
-
When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook
until golden on the bottom. Flip pancake over and cook until golden on
that side.
- Serve with sour cream & chives or lingonberry jam.
