Prep 20 mins
Cook 1 hr 30 mins
This is another one from my Bubby. Galicianers made this for Friday lunch, while preparing Shabbos, because it's easy and parve. It's like a lighter latke, so I like to make it on Chanuka. Goes well with sour cream on top or just a sprinkle of sugar or jam, and a salad on the side.
- finely grate the potatoes& sprinkle salt over them.
- sprinkle the flour over potatoes to absorb the liquids.
- Once liquids are absorbed, add 2 tablespoons of oil.
- in a small bowl, put yeast, 2 tablespoons warm water, and 2 tablespoons of salt to create a yeasty mixture.
- mix everything together along with eggs.
- let rise for 1/2 hour.
- fry in shallow oil--let the mixture fill the pan, to make big fluffy pancakes.
I thought these were very good. I used three largish potatoes, which resulted in 9 good-sized pancakes. I am not sure what the yeast added. Mine was nice and bubbly and I let it all stand 30 minutes, but I just did not see any real effect. Perhaps it was just a bit too cool in the kitchen. Still, it all worked out very nicely. I did reduce the salt quite a bit I used probably 1 1/2 tsp and that was plenty.
Very good, but I did put some diced onion in, because that is what I am used to. I have never used yeast in them before, but it did seem to make them lighter. Served with applesauce and sour cream. Thanks for posting! Made for Fall PAC 2012
Since it is Shrove Tuesday I felt I had to make pancakes for dinner and picked this recipe as I had potatoes to use up. I used 2 tsp of instant dried yeast and used some oil from a bottle of sundried tomatoes in the batter. The end result was definitely worth it. Very yummy and eaten by all including a 3 year old.