1.5 lbs potatoes, peeled and diced
4 tbs butter
1 medium white onion
sea salt and fresh ground pepper to taste
Cook the potatoes in a pot of lightly salted boiling water for 15minutes. While they’re boiling, finely chop the onion. When you can easily stab a potato with a fork, drain the taters and set aside for a minute. In a skillet, brown the butter and onions until golden. Then add the potatoes and use your spatula to mash them in the skillet. Move them around every so often, so they don’t burn, but allow them to sit long enough to get a brown crust. That’s it! (I’ll get a picture next time I make ’em, sorry there’s no visual aid).
I failed at these. Horribly. I tried this recipe: http://www.cooks.com/rec/doc/0,1825,145160-252203,00.html to no avail. I tried my own, using a mix of flakes, bisquick, and some other ingredients, and it still tasted like poop. Anyone have a good recipe to make potato pancakes without using real spuds?
1 1/2 c. flour
3 1/2 ts baking powder
1 ts salt
2 tbs sugar
2 ts cinnamon
1 c. buttermilk
1/2 c. milk
3tbs butter, melted
Get the pan ready, turn the fire on medium. Mix all the dry ingredients, then add the wet ingredients. This mix should be fairly liquid. If it doesn’t drip easily off the spoon, add more milk. The pan is ready if you flick some water on it, and it boils away right away. Butter the pan a bit to ease up the friction. Spoon the desired amount into the pan. I usually do about 5 tbs for a medium sized pancake. If you go larger, they can become difficult to flip without a decent spatula.
Know when to say when! You should see bubbles showing through the batter when it’s ready to flip. If you are able to easily get the spatula under the pancake, and move it around a bit, then it’s ready to flip. Let it cook until it’s the desired brown, then you’re set!
Tips: I keep the cakes on a plate in the oven, turned to 150º until they’re all ready.
If the pan gets too hot, the outside will burn or the insides won’t cook. Turn the fire off and let it cool if the pan seems to be getting too hot. You can still cook while the fires off and the pan is cooling down.
I think left over pancakes are gross, but if you want to keep the left overs, go right ahead. Or store the batter as air-tight as possible, and make them fresh sometime in the next two days.
Extra Extra: Mix in anything with these pancakes, as long as the batter keeps a drippy consistency. Bananas are a favorite. Blueberries with lemon zest. oatmeal and/or nuts. I like to put fresh strawberries or blackberries and put them on top, not inside the cake. And sausage and syrups are always necessary when consuming pancakes.
Related Fact: Closing pitcher for the Chicago White Sox, Bobby Scott Jenks, is nicknamed “The Pancake.”
Thanks for reading! What would you add/change?