Potato pancakes recipe

Potato pancakes are an interesting twist on an otherwise very much loved recipe at our house - they work great either for breakfast (yes, we're strange that way, sometimes) or as a side dish with any other meal. They take a bit longer to cook than regular pancakes, but believe they're worth the wait. 

Ingredients (for 5-6 pancakes): 

• 4 large potatoes, peeled and shredded
• 1 egg
• 3/4 cup of flour
• 3/4 cup milk
• salt & pepper to taste
• a tablespoon of butter (to avoid having the pancakes stick to the frying pan; if you're using a non-stick pan you can adjust the amount of butter). 

Instructions: 

There's really no special order in which to add all the ingredients (except the butter), although I do tend to leave the potatoes to the end.

One all ingredients are mixed together, heat the pan and proceed as if you were making regular pancakes. 

As I said above, these potato pancakes take a bit longer to cook and the process tends to be a bit messier, mostly because they are not as easy to turn over.

Once each pancake has turned golden on both sides you can remove it from the pan and let it cool a bit.

 

Though I'm of the opinion they taste better eaten right after being cooked, they can be easily stored in the fridge for a couple of days, and heated in the microwave when necessary. 

Enjoy, and happy Tuesday!

As an Amazon Associate I earn from qualifying purchases.