These classic American potato pancakes are the ultimate comfort food for a lazy morning. Made from scratch using fluffy Russet potatoes, they offer a delightful contrast between a crisp, golden-brown exterior and a soft, tender center. The addition of grated onion provides a subtle savory depth, while a hint of red pepper sauce adds just enough warmth to wake up your palate. Simple ingredients come together to create a dish that feels both rustic and refined. Whether served with maple syrup for a sweet twist or alongside scrambled eggs for a savory brunch, these pancakes are versatile and satisfying. They are easy to prepare in batches and keep warm in the oven, making them ideal for feeding a crowd or enjoying a slow, leisurely start to your day.
Potato Pancakes
Description
These classic American potato pancakes are the ultimate comfort food for a lazy morning. Made from scratch using fluffy Russet potatoes, they offer a delightful contrast between a crisp, golden-brown exterior and a soft, tender center. The addition of grated onion provides a subtle savory depth, while a hint of red pepper sauce adds just enough warmth to wake up your palate. Simple ingredients come together to create a dish that feels both rustic and refined. Whether served with maple syrup for a sweet twist or alongside scrambled eggs for a savory brunch, these pancakes are versatile and satisfying. They are easy to prepare in batches and keep warm in the oven, making them ideal for feeding a crowd or enjoying a slow, leisurely start to your day.Ingredients
Directions
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Peel the Russet potatoes and cut them into 1-inch chunks.
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Place the potato chunks in a saucepan, cover with water, and bring to a boil.
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Cook the potatoes until they are tender and easily pierced with a fork, then drain well.
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Mash the drained potatoes in a large bowl until completely smooth.
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Add the milk, 2 whole eggs, the additional egg white, salt, grated onion, and red pepper sauce to the mashed potatoes.
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Whisk the mixture vigorously with a wire whisk until it is smooth and well combined.
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Stir in the flour until fully incorporated into the batter.
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Heat vegetable oil in a skillet over medium heat.
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Drop 2 tablespoons of batter per pancake into the hot oil.
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Cook the pancakes for about 2 minutes per side, or until golden brown and crisp.
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Transfer the cooked pancakes to a cookie sheet and place in a 200&# 194;°F (93ðC) oven to keep warm while you finish cooking the batch.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 38.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 1.1g5%
- Sugars 0.4g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep pancakes warm while cooking the remaining batches, place them on a wire rack set over a baking sheet in a 200ðF (95ðC) oven. This helps maintain their crispiness better than stacking them on a plate.
For extra crispiness, ensure the oil is hot enough before adding the batter. You can test by dropping a small amount of batter into the oil; it should sizzle immediately.
Serve with maple syrup for a sweet breakfast treat, or with applesauce, sour cream, or alongside savory eggs and bacon for a hearty brunch.
