|
Crispy Traditional Potato
Pancakes – Jay E, Wausau
2lb Russet
(Baking) or Yukon Gold Potatoes
1 Medium Onion
1/2c Chopped Scallions, Including the Green Part
1 Large Egg, Beaten
Salt and Ground Pepper to Taste
Vegetable Oil for Frying
Peel the potatoes and put in cold water. Using a grater or food processor,
coarsely grate the potatoes and onions. Place together in a fine mesh
strainer or tea towel and squeeze out all the water over a bowl. The potato
starch will settle to the bottom; reserve that after you have carefully
poured off the water.
Mix the potato and onion with the potato starch. Add the scallions, egg,
and salt and pepper.
Heat a griddle or nonstick pan and oat with a thin film of vegetable oil.
Take about 2 tablespoons of the potato mixture in the palm of your hand and
flatten as best you can. Place the potato mixture on the griddle; flatten
with a large spatula and fry for a few minutes until golden. Flip the
pancake over and brown the other side. Remove to paper towels to drain.
Serve immediately. You can also freeze the potato pancakes and crisp them
up in a 350-degree oven at a later time.
Variation – If you like a more traditional and thicker pancake; you can add
an extra egg plus 1/3 cup of matzo meal to the batter.
|
|
Gold Rush Pancakes - Cheryl Z.
Wausau
1
egg, beaten
1
1/2 cups plain yogurt
1/4 cup butter, melted
1
Tbsp. light molasses
1
cup all-purpose flour
1/2 cup yellow cornmeal
2
tsp. baking powder
1
tsp. salt
1/2 tsp. baking soda
Combine first 4 ingredients. Sift together dry ingredients and stir
into yogurt mixture just until moistened. Drop 1/4 cupfuls of batter
onto hot, ungreased griddle. Cook until bubbly. Flip.
Makes about 12-14 pancakes.
|