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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 6 pancakes
Vegetable oil
2 1/2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs
1/2 cup finely chopped yellow onion
2 3/4 cups peeled and grated potato (see note)
1 teaspoon butter
Chopped green onion, sour cream, horseradish sauce or applesauce, optional
1. When all ingredients have been prepped, heat 1/4 inch oil in a large heavy skillet over medium-high heat.
2. While oil heats, stir together flour, baking powder, salt and pepper in a large bowl. Whisk in eggs, then immediately stir in onion and potatoes.
3. Stir butter into hot oil. Drop 1/2 cup of batter into the skillet (the oil should sizzle but not spit when the batter hits the oil) and gently press to flatten the pancake. Repeat with remaining batter. Do not crowd pancakes; you may have to cook in batches.
4. Fry pancakes without moving them, adjusting the heat so that the oil continues to bubble gently, until bottoms are brown and crisp, about 3 to 5 minutes. Flip pancakes and cook until done, 3 to 5 minutes longer.
5. Drain the pancakes on paper towels placed on a cooling rack just long enough to absorb a little of the oil, then serve immediately. If desired, pass bowls of chopped green onion, sour cream, horseradish sauce or applesauce at the table.
Note: Bevo Mill uses a blend of Yukon Gold and russet potatoes (baking potatoes). The batter should not be made ahead of time because grated potatoes turn an unappealing gray color after sitting about 30 minutes.
Variation: Upon request, Bevo Mill will stir a little grated Cheddar cheese into its potato pancakes
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Bevo Mill Potato Pancakes
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Yield: 6 pancakes
Vegetable oil
2 1/2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs
1/2 cup finely chopped yellow onion
2 3/4 cups peeled and grated potato (see note)
1 teaspoon butter
Chopped green onion, sour cream, horseradish sauce or applesauce, optional
1. When all ingredients have been prepped, heat 1/4 inch oil in a large heavy skillet over medium-high heat.
2. While oil heats, stir together flour, baking powder, salt and pepper in a large bowl. Whisk in eggs, then immediately stir in onion and potatoes.
3. Stir butter into hot oil. Drop 1/2 cup of batter into the skillet (the oil should sizzle but not spit when the batter hits the oil) and gently press to flatten the pancake. Repeat with remaining batter. Do not crowd pancakes; you may have to cook in batches.
4. Fry pancakes without moving them, adjusting the heat so that the oil continues to bubble gently, until bottoms are brown and crisp, about 3 to 5 minutes. Flip pancakes and cook until done, 3 to 5 minutes longer.
5. Drain the pancakes on paper towels placed on a cooling rack just long enough to absorb a little of the oil, then serve immediately. If desired, pass bowls of chopped green onion, sour cream, horseradish sauce or applesauce at the table.
Note: Bevo Mill uses a blend of Yukon Gold and russet potatoes (baking potatoes). The batter should not be made ahead of time because grated potatoes turn an unappealing gray color after sitting about 30 minutes.
Variation: Upon request, Bevo Mill will stir a little grated Cheddar cheese into its potato pancakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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