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POTATO PANCAKES Recipe

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This recipe for POTATO PANCAKES, by , is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Edwards Cook

Category:
Category:

Ingredients:  
Ingredients:  
3 cups grated potatoes
2 eggs, well beaten
1 1/2 tbs flour
1/8 tsp baking powder
1 tsp baking soda
1 tsp salt

Directions:
Directions:
Thoroughly drain grated potatoes. Add eggs to potatoes and mix lightly; stir in remaining ingred. Drop from tsp into hot well-greased skillet. Flatten batter with spoon. Brown on both sides. Remove and drain on paper towels.

Some hints with potatoes:

Boiled Potatoes:
to retain the fullest food value, cook potatoes in rapidly boiling water with skins on. Use only enough water to cover. If skins are removed, peel very thin and drop into boiling salted water.
New potatoes with delicate skins should be scrubbed, but left unpeeled. Removing a belt of skin from new potatoes helps to keep them from bursting during cooking.
When not immediately using peeled potatoes, soak in cold water to prevent darkening.

Personal Notes:
Personal Notes:
Janet's son, Matt raises potatoes and sells them in the fall. Some of these potato recipes are given out to the customers when they buy the potatoes.

 

 

 

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