Potato Griddle Cakes

READY IN: 2hrs 10mins
KateL
Recipe by IngridH

Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter.

Top Review by KateL

Very nice. I chose these as healthier than mashed potatoes, and yet they provided a wonderful potato presence next to my Recipe#126865. First I tried cooking with ghee in my All-Clad-style chef's pan; the batter stuck stubbornly to the pan. So I switched to a non-stick pan with a little canola oil, which worked very well. I chose this recipe partly because my new mixer has a food processing attachment and has a shredding plate just for potatoes for potato pancakes (how could I refuse!). Next time I will also get some ligonberry jam to top them. Made for The Wild Bunch of ZWT8 for its visit to Great Britain.

Ingredients Nutrition

Directions

  1. Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
  2. Allow to stand for 2 hours.
  3. Peel and grate potatoes, then add to the batter and mix thoroughly.
  4. Season with salt and pepper.
  5. Heat a skillet over medium high heat.
  6. Melt a little butter in the pan, just enough to coat the pan.
  7. Add a thin layer of batter.
  8. Cook on each side until golden brown, and place on a warmed serving platter.
  9. Continue with remaining batter.
  10. Serve immediately with bacon and lingonberries.

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