Potato Pancakes

Potato pancakes

We had some potatoes left over from the Storyhillfest trip, so I decided to try my hand at making some potato pancakes. They came out pretty decently. I may try using a little less flour next time, since the dough/batter never truly comes together anyway. Less flour would be a little crisper, I think. Nevertheless, a simple recipe for cakes that are tasty in their own right or could serve as the base for a more elaborate dish. My favorite topping was salsa, although I tried cayenne pepper sauce, jelly, and jam, too, and wasn't disappointed with any of the combinations.

  • 3 medium russet potatoes
  • 1/4 C flour (all purpose)
  • 2 T half and half
  • 1/2 tsp or so salt
  • butter, for pan
  1. Peel and grate the potatoes. Drain the water from the potato shavings a bit, if possible.
  2. Add half and half, salt, and flour to the potatoes. Stir to combine
  3. Heat griddle or large saute pan over medium to medium-high heat
  4. Lightly butter the pan, then grab a handful of potato mixture. Press flat and round as possible, then add to pan
  5. Saute until golden brown on both sides, a few minutes per side, turning once

Makes four small pancakes and one ridiculously big one. Alternatively, most likely makes six small pancakes, too.