Aug 30, 2014
Home| Tools| Events| Blogs| Discussions| Sign UpLogin

Farm Journal's Potato Pancakes

September 2, 2010

Serve with cane or maple-blended syrup for breakfast, with meat for dinner
3 egg yolks, beaten
2 teaspoons salt
1 Tablespoon sugar
3 cups milk
1 Tablespoon melted fat
2 1/2 cups sifted flour
3 cups grated raw potatoes
3 egg whites, stiffly beaten
Combine well-beaten egg yolks, salt, sugar, milk and fat.  Gradually stir in flour, beating to blend well.


Stir in grated potatoes (for best flavor, peel and grate potatoes just before adding).  Fold in egg whites.

Bake at once on greased, hot griddle.  Allow 1 rounded Tablespoonful batter for each cake.  Bake 3 minutes on each side, turning once.  Makes 2 dozen pancakes.

VARIATION:  Finely chopped onions may be put on top of batter on griddle, if you are serving the potatoes with meat.

Source:  Farm Journal's Country Cookbook (1959)

See Comments

Log In or Sign Up to comment


No comments have been posted



Hot Links & Cool Tools


facebook twitter youtube View More>>
The Home Page of Agriculture
© 2014 Farm Journal, Inc. All Rights Reserved|Web site design and development by|Site Map|Privacy Policy|Terms & Conditions