Ingredients and Weight:
- Russet potatoes, 2 lbs (peeled and grated)
- Onion, 1 medium, finely chopped
- All-purpose flour, 1/4 cup
- Eggs, 2 large
- Milk, 1/4 cup
- Vegetable oil, for greasing the pan
- Salt and black pepper, to taste
Preparation Time:
Approximately 30 minutes
Cooking Time:
Approximately 30 minutes
Difficulty Level:
2 out of 5 (Simple)
Preparation Method Steps:
- Place the grated potatoes in a colander and squeeze out as much excess liquid as possible.
- In a large bowl, combine the potatoes, onion, flour, eggs, milk, salt, and pepper. Mix well.
- Heat a large non-stick skillet over medium heat. Grease the pan with vegetable oil.
- Drop heaping tablespoons of the batter into the hot pan and flatten them slightly.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- Drain the pancakes on paper towels and serve immediately with your favorite toppings.
Nutritional Information (per serving):
- Calories: 150
- Fat: 6g
- Carbohydrates: 22g
- Protein: 5g
Dish Characteristics:
- Golden brown and crispy exterior
- Fluffy and flavorful interior
- Versatile dish that can be served with various toppings, such as sour cream, applesauce, or smoked salmon.
User Comments:
- "These potato pancakes are the best I've ever had! They have a crispy outside and a soft, fluffy inside."
- "I love how easy these pancakes are to make. They're perfect for a quick and satisfying breakfast."
- "I served these pancakes with sour cream and applesauce, and my family devoured them."
Special Precautions and Tips:
- Use baking potatoes (e.g., Russet) for the best texture.
- If the batter is too thick, add a little more milk.
- Do not overcrowd the pan when cooking the pancakes.
- Reheat pancakes in a toaster oven for a crispy finish.
