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Potato Pancakes Recipe

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This recipe for Potato Pancakes, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Lamb
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
1 c. milk
3 large eggs
2 tsp. baking powder
1 tsp. salt
black pepper "a good sprinkle"
5 c. (approx.) cubed raw potatoes
1/3 c. melted oleo

Directions:
Directions:
Using a blender, combine the flour, milk and eggs until smooth. Add the baking powder, salt and "a good sprinkle" of black pepper, blend to combine. Add the cut up potatoes a handful at a time, until the blender is full. Pour batter into a bowl and stir in the melted oleo. (The batter is fairly thin and the resulting pancakes are also thin and rather "crepe" like.)

Fry on a greased griddle until golden brown. If the pancakes seem too thick, add milk to the batter. Too thin, blend in some more raw potatoes.

Personal Notes:
Personal Notes:
from Trish: Mom found this recipe in the instruction booklet that came with a blender she & Dad received as a wedding gift in 1947. She still has the booklet and pulls it out whenever she makes these pancakes. Instead of breakfast time, Mom almost always serves these for lunch with a bit of bacon or sausage. The batter will darken if not promptly cooked, so fry it all up. The cooked pancakes can be frozen. Once thawed, they are a treat spread with butter and sugar and rolled up for a quick snack.

 

 

 

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