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Potato Pancakes

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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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 38.5
Dietary: Vegetarian
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
  • 2 lg Russet potatoes, peeled
  • 1/3 c Milk
  • 2 whole eggs
  • 1 egg white
  • 1 tsp salt
  • 1/4 c grated onion
  • 1 tsp red pepper sauce
  • 1/4 c flour
  • 1/4 c vegetable oil
Directions
  1. 1
    Peel the Russet potatoes and cut them into 1-inch chunks.
  2. 2
    Place the potato chunks in a saucepan, cover with water, and bring to a boil.
  3. 3
    Cook the potatoes until they are tender and easily pierced with a fork, then drain well.
  4. 4
    Mash the drained potatoes in a large bowl until completely smooth.
  5. 5
    Add the milk, 2 whole eggs, the additional egg white, salt, grated onion, and red pepper sauce to the mashed potatoes.
  6. 6
    Whisk the mixture vigorously with a wire whisk until it is smooth and well combined.
  7. 7
    Stir in the flour until fully incorporated into the batter.
  8. 8
    Heat vegetable oil in a skillet over medium heat.
  9. 9
    Drop 2 tablespoons of batter per pancake into the hot oil.
  10. 10
    Cook the pancakes for about 2 minutes per side, or until golden brown and crisp.
  11. 11
    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.

Keywords: potato pancakes, breakfast, american cuisine, russet potatoes, vegetarian breakfast, pancake recipe, onion pancakes, easy breakfast, weekend brunch, comfort food, potato cakes, homemade pancakes
Read it online: https://www.chefs-mate.com/recipe/potato-pancakes-2/