Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 6

Ingredients:                                      

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.

Christina’s Notes:

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!