Prep Time: 10 minutes
Cook Time: 20 minutes
1, 1/3 C. all-purpose flour
1 tsp. baking powder
2 tsp. kosher salt, or more to taste
1 tsp. ground black pepper
2 large eggs
3/4 C. milk or heavy cream
5 C. shredded potatoes, skins on or off it’s up to you
1 small onion, chopped
Vegetable oil and butter for frying (I use half oil and half butter)
Garnish with sour cream and chives
What to do:
In a large mixing bowl combine all your ingredients well except for the oil, sour cream, and chives. Although I have mixed in the chives with the other ingredient at the beginning and they turned out fabulous. Heat up a skillet over medium-high heat and add some vegetable oil and butter to the pan.
Drop about 2 tablespoons of batter into the oil and flatten out a bit. Fry until golden brown on both sides, about 1-2 minute per side. Transfer the pancakes to a paper-towel-lined plate and repeat with the remaining batter. Serve immediately. Garnish with sour cream and chives.
These pancakes are best eaten the day of but can be kept in the refrigerator for one day. Any longer than that it’s not as good, so eat them up!