Potato pancakes are a perfect pancake for breakfast, for supper, or breakfast for supper. We like eating them with livermush sandwiches and some fruit. They are easy to make and to fix.
I found this recipe in a "The Laura Ingalls Wilder Country Cookbook" on page 53. It is Laura I. Wilder's original recipe. I am using her recipe as the foundation of this post, but I am adding pictures and my frying tips to the original. She suggests serving the pancakes with hot applesauce spooned over the top. However, that is not a suggestion that sounds appealing to me, so we just eat them with our favorite ketchup on top.
Potato Pancakes
- 2 to 3 large potatoes, grated (about 3 cups)
- 2 eggs, beaten
- 1 Tbsp of flour
- 1 tsp of salt
- enough olive oil to coat the bottom of a cast iron frying pan
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| The ingredients you will need. (Minus one egg and salt.) |
Start warming up the cast iron frying pan over medium heat. Peel and rinse the potatoes. Grate potatoes into a large bowl.
To the grated potatoes; add the flour, the salt, and the beaten eggs. Stir until all the ingredients combined.
When the pan is hot, add enough olive oil to the pan to cover the bottom of the pan.
Test the oil to see if it is hot enough by throwing a few splashes of water in pan. If the water sizzles and jumps, the pan is ready. Add 2 to 3 big spoonfuls or enough to make a pancake size portion. I have found the smaller I make them, the more evenly fried they will be and the quicker they will be to fry.
When the pancake starts to brown around the edges, flip over. Continue frying until the pancakes are golden brown and crispy.
If you want to fix these to serve with other meats beside breakfast meats, add a little black pepper and some garlic salt to make them more of a supper type side dish. Give these simply delicious fried potato pancakes a try. They will be a hit in your family!
Simply enjoying cooking delicious dishes for my family!
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