Ingredients
-
1 1/2
-
1
-
1 1/4
-
2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Potato Griddle Cakes,Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter.,Very nice. I chose these as healthier than mashed potatoes, and yet they provided a wonderful potato presence next to my Recipe#126865. First I tried cooking with ghee in my All-Clad-style chef’s pan; the batter stuck stubbornly to the pan. So I switched to a non-stick pan with a little canola oil, which worked very well. I chose this recipe partly because my new mixer has a food processing attachment and has a shredding plate just for potatoes for potato pancakes (how could I refuse!). Next time I will also get some ligonberry jam to top them. Made for The Wild Bunch of ZWT8 for its visit to Great Britain.
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Steps
|
1
Done
|
Beat the Egg and a Little of the Milk, Then Add the Flour, Sugar and Remaining Milk a Little at a Time While Beating. |
|
2
Done
|
Allow to Stand For 2 Hours. |
|
3
Done
|
Peel and Grate Potatoes, Then Add to the Batter and Mix Thoroughly. |
|
4
Done
|
Season With Salt and Pepper. |
|
5
Done
|
Heat a Skillet Over Medium High Heat. |
|
6
Done
|
Melt a Little Butter in the Pan, Just Enough to Coat the Pan. |
|
7
Done
|
Add a Thin Layer of Batter. |
|
8
Done
|
Cook on Each Side Until Golden Brown, and Place on a Warmed Serving Platter. |
|
9
Done
|
Continue With Remaining Batter. |
|
10
Done
|
Serve Immediately With Bacon and Lingonberries. |
