Otherwise known as "Pot Pancakes" according to my grandma's recipe book! I saw it and exclaimed, "GRAM!!!"...gosh, between my grandpa's pot plant and now the pot pancakes I'm beginning to wonder! ;)
What I'm about to share with you are, without a doubt, the most delicious potato pancakes known to mankind. You're welcome for that.
I would also like to take a moment to rub it in, just a little bit more, to my Aunt J that I got potato pancakes and she didn't. Neener neener.
So...I suppose you'd like to see how they're made?
The line up:
Potatoes, peeled, cut into chunks...
Then processed in batches (or grated) to a coarse dice texture:
Prior to the last batch of potatoes, toss in an onion with one batch.
Next, the salt and flour.
Next up, the eggs...
At this point, your pancakes should have a thick consistency...you don't want them too watery, but you also want to use as little flour as possible. Gram's pancakes are more potato-y than pancakey. (Can I get an AMEN?!!)
If you want to test your oil to make sure it's hot enough, CAREFULLY drop a couple of drips of water into the pan. BE CAREFUL!!! It splatters and sputters and spits like crazy when it's hot enough!
Grab a big ol' spoon and drop a glob of pancake "batter" into the hot oil, pressing down to spread the pancake out fairly thin.
For a better estimate of size, four pancakes fit (without much more room) into Gram's square electric skillet.
When the first side is nice and golden brown, flip 'em over.
And fry until they are just as beautifully golden brown on the other side. Drain by patting on a paper towel and transfer to a plate, if you're serving immediately (highly recommended), or to an oven safe dish and place in low temp oven to keep pancakes warm until ready to serve.
In MY opinion, THIS is the best, most wonderful, incredible way to eat a potato pancake...with a pat of butter and a drizzle of molasses and a side of Brown Sugar and Honey breakfast sausage. *burp*
Other options for serving:
- Apple Jelly
- Your favorite jam or jelly
Gram's Potato Pancakes
8 sm-medium Russet potatoes peeled and cut up (about 2/person or approx 6 cups when cut)
1 medium sweet onion
2 (generous) T salt
Flour (this gets tricky due to differing moisture contents in potatoes...start with 1/2 c. for this amount...use as little flour as possible)
1/4 c Crisco for frying
Heat Crisco in skillet to approx 375* F. Process potatoes in food processor until consistency of course grate (or, if you don't have a food processor, grate them), adding in the onion near the last batch. Add in salt, flour and eggs, stir to combine well. Judge "wetness" at this point to determine if you need more flour. The "batter" is not supposed to be like pancake batter, more like "moist hashbrowns". Drop by large spoonfuls (to make a 5-6" pancake) into HOT Crisco, pressing down on pancake with spoon to spread the pancake out. Fry on first side until dark golden brown, flip, then fry on second side until dark golden brown. Drain briefly on paper towel. Serve with your favorite breakfast meat and any of the following "condiments": molasses, applesauce, apple jelly, honey, syrup, butter, your favorite jam, jelly or preserve, or just plain. They are THAT good!