- 2 tablespoons all-purpose flour
- 1 Eggland's Best Egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups grated peeled potatoes
- 1 tablespoon finely chopped onion
- 2 to 4 tablespoons canola oil
- In a large bowl, whisk the flour, egg, milk, salt and pepper. Pat potatoes dry; stir into egg mixture. Add onion.
- In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Pour batter by 1/4 cupfuls into skillet; cook for 2-3 minutes on each side or until golden brown, adding more oil as needed. Serve with applesauce. Yield: 6 pancakes.
Originally published as Moist Potato Pancakes in Country Woman June/July 2007, p32
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Reviewed Feb. 14, 2008
I use my inside grill and I omit a lot of oil and cook more at a time.