Potato Pancakes
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WHAT YOU NEED:
8 medium potatoes 200 ml flour 300 ml milk 2 eggs Salt and pepper Butter for frying OPTIONAL: finely chopped chives or thyme |
METHOD:
Mix eggs, milk, flour, salt, pepper and herbs if using, in a large bowl.
Wash potatoes, do not peal.
Shred potatoes, squeeze gently to remove any excess liquid. Add potatoes to milk mixture.
Heat oven to 200 F (95 degrees C)
Heat cast iron pan or other think skillet.
Once hot, reduce heat to medium high.
Add a Tbsp or two of the butter.
Mix batter well then scoop ¼ cup of batter per pancake onto pan.
Flatten the potato with bottom of ¼ cup scoop.
Fry as many as fits at a time.
Fry until golden brown, about 2-3 minutes, flip and repeat. cook until all liquid has solidified.
Remove from heat and place on platter lined with paper towels.
Paper will soak up any excess butter.
Place platter in oven to keep warm.
Add more butter to the pan, repeat until all the batter is gone.
Serve hot with apple sauce and sour cream.
Mix eggs, milk, flour, salt, pepper and herbs if using, in a large bowl.
Wash potatoes, do not peal.
Shred potatoes, squeeze gently to remove any excess liquid. Add potatoes to milk mixture.
Heat oven to 200 F (95 degrees C)
Heat cast iron pan or other think skillet.
Once hot, reduce heat to medium high.
Add a Tbsp or two of the butter.
Mix batter well then scoop ¼ cup of batter per pancake onto pan.
Flatten the potato with bottom of ¼ cup scoop.
Fry as many as fits at a time.
Fry until golden brown, about 2-3 minutes, flip and repeat. cook until all liquid has solidified.
Remove from heat and place on platter lined with paper towels.
Paper will soak up any excess butter.
Place platter in oven to keep warm.
Add more butter to the pan, repeat until all the batter is gone.
Serve hot with apple sauce and sour cream.