Grandma's Potato Pancakes

These potato pancakes are what Grandma would serve
on a Saturday morning!







Grandma's potato pancakes are delicious!  That's all we can say.  They are beyond other words. Really. There are many potato pancake recipes out there and most of them are probably just like this one. It isn't a difficult or complicated recipe but these potato pancakes probably tasted so good just because grandma used to make them! And she made them with an extra sprinkle of love.

She often made them on a Saturday morning for a late breakfast or brunch (not sure she ever used the term brunch) but they can also be served as a side for a casual dinner idea or a main meal lunch idea. They are pretty prevalent at the local fairs throughout our area but none are as good as these.

Some people like' em with a dollup of sour cream, some with apple sauce and still others with a trickle of molasses (yep, grandma used to serve 'em with a jar of Turkey Molasses on the table) - or eat 'em with just a sprinkle of sea salt. No matter how you eat them grandma's potato pancakes are the best!

And while these potato pancakes are simply the best, you might like a different variation on the theme. These Sweet Potato and Pear Latkes are also great!





Grandmas's Potato Pancakes

Ingredients

2 eggs or equivalent egg replacer
1/2 small onion
1 tsp. sea salt
2 Tbsp. all purpose flour
1/4 tsp. of baking powder
4 large, white potatoes
Earth Balance Natural Shortening

How we make it

Have a griddle warming up while you
prepare the pancake mixture.

Put onion and potatoes in a food
processor on "shred" or a blender.
Shred the onion and potatoes to a
"stringy" formation *.

Put shredded onion and potatoes in
a large mixing bowl. Add in the flour,
baking powder, sea salt and eggs.
Mix together thoroughly using your hands.

Scoop out a handful at a time and pat
the mixture into flat "pancakes".

Heat the griddle to the max and then
"grease it well with the shortening.

Place each pancake on the griddle and
fry until golden brown.Drain on absorbent
paper if necessary.

* We prefer to use a food processor to get
the potatoes to a "stringy", coarse form. A
blender will work but the pancakes will be
more of a "batter" type consistency.

This recipe can be made vegan by using the egg
replacers.

Yields about 10 - 12 pancakes













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