A potato pancake is a wonderful comfort food. Serve these crisp, shallow-fried cakes with a side of applesauce and sour cream.
Yield: 12 pancakes
Active Time: 35 minutes Start to Finish: 35 minutes
For this recipe you’ll need:
3 large russet potatoes, peeled and coarsely grated
1/2 medium yellow onion, coarsely grated
1 egg
2 tablespoons all-purpose flour
1 teaspoon baking powder
2 tablespoons fresh chives, minced
Salt and pepper to taste
3 to 4 tablespoons grapeseed oil per batch of pancakes
Applesauce
Sour cream
Preheat the oven to 200°.
In a large bowl mix together the grated potatoes, onions, egg, flour, baking powder and chives. Season with salt and pepper to taste. Stir well to thoroughly combine.
Heat a large sauté pan or griddle over medium heat until hot, and add the grapeseed oil to generously coat the pan.
Measure about 1/4 cup of batter for each pancake, and place on the oiled griddle. Lightly flatten with a spatula. Cook until golden brown and crisp, about 4 minutes per side. Remove from the heat and place on a rack set over a sheet tray. Set the tray in the oven to keep warm. Continue making pancakes until all of the mixture has been used.
Serve on a platter with applesauce and sour cream on the side.
