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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)
 

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