Potato-E Pancakes by Calvin
I always thought there were potatoes in German Pancakes but discovered there is not, in their traditional pancake.
Well - I happen to like Potato Pancakes, so I set about devising some.
You'll find the results herein.
They were "Kostlich" which is German for Delicious.
They turned out: Thick, Spongy and Airy; the rewards of experimentation.
Would work well with a Ham Steak or Bratwurst or a Polish Style Sausage. Accompanied with a little Apple Sauce to top. Maybe a dab of Sour Cream. Just as good with Syrup or Cinnamon.
- 1 c
- instant potato flakes
- 1/2 c
- pancake mix (your choice)
- 2 tsp
- dry onion flkes
- 1 Tbsp
- onion powder
- 1/2 tsp
- 1 1/3 c
- 2 Tbsp
- butter to fry
- 1 tsp
- dry parsley (optional)
How to Make Potato-E Pancakes by Calvin
- 1Add dry ingredients to bowl: Instant Potatoes, Pancake Mix, dry Onion Flakes, Dry Onion Powder, and salt and mix well.
- 2Add one raw egg and one cup of milk, again mix well. Should be consistency of quite thick pancake batter. If not add more Milk or more Instant Potatoes. Potato Flakes are quick to absorb milk, add additional milk if batter becomes too thick.
- 3In lightly buttered fry pan add batter for a 5" to 6" pancake. Spread into circle. When browned flip and brown remaining side. Place on paper towel to absorb excess butter.
Should yield 4 or 5 thick pancakes. Need more, double recipe.
- 4Note: 1/3 to 1/2 cup of finely minced raw onion could be used in lieu of the Onion Flakes and Onion powder.
- 6After Note 9/8/11: Some finely sliced Green Onion tops or a little Parsley would add a nice touch of color. Some finely minced Green Pepper in addition would approach the taste of Potatoes O'Brien.