First of all, I was talking to Ronni recently and she expressed interest in making potato pancakes and I thought that this was a good time to do it since the cold weather is approaching in New England. Instead of going out into the sunshine, it's time to spend more time in the kitchen.
Photo by Taaalia.
Another reason for the pancake recipe is that the Jewish holiday, Hanukkah, starts on December 15 and the traditional food served is potato pancakes. I only make them for the holiday, as I find them a chore, but in the end they are worth the effort. They freeze well so I can make them at my convenience and have them "at the ready."The last reason is that my mother made the very best pancakes. She didn't have a recipe per se, if you asked her "how much" her answer was, "just enough." She just had a knack for making anything she made taste great.
Over the years I have tried to make them like hers, this is the closest I've come.
Millie's Potato Pancakes
6 Russet potatoes (they don't turn brown)
1 Medium Onion
2 Eggs
1/4 Teaspoon Baking Powder
1 Teaspoon Salt
1/8 Teaspoon Pepper
3 Tablespoons Flour
Peanut Oil for frying
Peel and grate potatoes, add grated onion , beaten eggs, seasonings, baking powder and flour. Mix well.
Heat quarter inch of cooking oil in frying pan. Fry batter by large heaping tablespoons until crisp. Turn and cook other side.
The secret of making pancakes in advance is to fry and remove them to layers of paper toweling, allowing them to drain for a few seconds.
Place pancakes on a cookie sheet and freeze.
When ready to serve, set oven at 400 degrees and heat until, like my mother would say, "until they are hot."
Serve with sour cream or apple sauce.
Enjoy!!