Perkins Family Restaurant Potato Pancakes |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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From . I received an email with this copycat recipe in it. From Chef Tom: Potato pancakes are so good when served with some applesauce. Last week I made sauerbraten and I prepared these Perkins Potato Pancakes with it. I should have doubled the recipe, because the potato pancakes were gone in seconds. Ingredients:
1 cup all-purpose flour |
1 cup whole milk |
4 eggs |
3 tablespoons butter, melted |
3 tablespoons sugar |
1/4 teaspoon baking powder |
1/2 teaspoon salt |
1 tablespoon fresh parsley, chopped |
1 tablespoon onion, minced |
4 potatoes, shredded (or 2 1/2 cups frozen hash browns, defrosted) |
Directions:
1. Combine all of the ingredients, except for the potatoes, in a large mixing bowl. Beat by hand until smooth. Add the potatoes to the batter and mix by hand until the potatoes are combined. Let the batter rest while you preheat a skillet to about medium heat.
2. Grease the pan with some butter.
3. Ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown.
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