This recipe is as much for my own sake as anyone else’s. These pancakes are one of those recipes that my family just sort of eyeballs measurements for until they come out right. This is a technique that I can usually handle but for some reason potato pancakes have always eluded me. My sister can nail them. My brother and I…cannot. What we have often ended up with could be more accurately described as “potato pile”. So, last Thanksgiving I ended up following my mom around the kitchen clutching measuring cups and spoons and carefully scooping out each ingredient she added and measuring it. And thus, the first recording and subsequent digitizing of the Dickey-family-potato-pancakes-recipe was born.
We almost always serve potato pancakes topped with cooked apples (recipe coming soon!) or applesauce. They are also great with maple syrup or just butter. If you’re looking for a side dish, any berry, melon, or other seasonal fruit is good. You can also mix these in with yogurt – maybe with some nuts or seeds- and have it on the side or on top. Bacon, sausage or ham are also always great bets.
This is a pretty straightforward recipe although there are a few things to note. First of all, these pancakes don’t bubble like regular pancakes when one side is finished so you can’t visually inspect them to decide when it’s time to flip. A few minutes on each side should be enough, so go by time/ feel. Also, these cook well in almost cooking grease. I personally recommend butter or ghee for health and deliciousness reasons, but they can be done just as well in vegetable oil or bacon grease.
Potato pancakes are a great way to use up leftover mashed potatoes and (I believe) superior to buttermilk pancakes in all ways!
Servings 8 pancakes
- 2 cups mashed potatoes
- 4 eggs
- 1/3 cup chopped white onion
- 1/2 cup milk
- 2/3 cup all-purpose flour
- salt and pepper to taste
- butter, ghee, vegetable oil, or other grease for frying
- Combine all ingredients (except cooking grease of choice) in a large bowl. Mix thoroughly to remove lumps in the mashed potatoes. Your consistency should be similar to melting ice cream (or wet plaster). Add more flour or milk as necessary to achieve the right consistency.
- Heat a heavy-bottomed or cast iron griddle over medium heat. Add about two tablespoons of cooking grease of choice. Cook pancakes, two at a time, for 2-3 minutes until golden brown on the bottom. Flip, and cook for another 2-3 minutes. Re-grease the pan as necessary.