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Prep Time: 8 Minutes Cook Time: 4 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Who knew you could whip up potato pancakes so quickly, and it would taste like eating a hashbrown inside of a pancake? These are delicious and take very little effort. Recipe courtesy of Southern Living 1998 Annual Recipes and Kathy Wiggins, Nashville Michigan. Kathy says this is a German tradition from her parents. Ingredients:
2 large eggs |
1 small onion, chopped |
1 teaspoon baking powder |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 lbs russet potatoes, peeled and cubed |
1/4 cup all-purpose flour |
sour cream |
Directions:
1. Process eggs, onion, baking powder, salt, and pepper in blender until smooth. Stop to scrape down sides.
2. Gradually add potato and flour, processing until thickened.
3. Pour 1/4 cup batter for each pancake into a hot, lightly greased nonstick skillet.
4. Cook over medium-high heat 1 1/2 minutes on each side or until browned.
5. Dollop with sour cream.
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