Onion Potato Pancakes

Name: Onion Potato Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6-8 servings (12 pancakes).
Cuisine: Comfort Food Breakfast Recipes, Comfort Food Recipes, Comfort Food Side Dishes, Comfort Food Vegetarian Recipes
Ingredients: 2 eggs; 1 medium onion, quartered; 2 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon baking powder; 4 medium potatoes, peeled and cubed (about 1-1/2 pounds); 2 tablespoons chopped fresh parsley; 3 to 4 tablespoons vegetable oil

"WHEN Grandma prepared potato pancakes, she used an old-fashioned grater, great for potatoes but not for knuckles! With homemade applesauce, this sauce, this side dish complements a meal so well. I made these pancakes for my family and often served them as a main dish for light suppers.

Ingredients

2 eggs
1 medium onion, quartered
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon baking powder
4 medium potatoes, peeled and cubed (about 1-1/2 pounds)
2 tablespoons chopped fresh parsley
3 to 4 tablespoons vegetable oil

Directions

In a blender or food processor, place the eggs, onion, flour, salt, pepper, baking powder and 1/2 cup of potatoes. Cover and process on high until smooth. Add parsley and remaining potatoes; cover and pulse 2-4 times until potatoes are chopped. Pour 1 to 2 tablespoons oil onto a hot griddle or skillet. Pour batter by 1/3 cupfuls onto griddle; flatten slightly to a 4-in. to 5-in. diameter. Cook over medium heat until golden on both sides. Add oil as needed until all pancakes are cooked.

Nutrition Facts

2 each: 163 calories, 6g fat (1g saturated fat), 53mg cholesterol, 257mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 4g protein.

Originally published as Onion Potato Pancakes in Reminisce September/October 1994

Reviews

Click stars to rate

Average Rating:

Cook_aholic

Oct 11, 2013

I love to have potato pancakes and applesauce with plenty of sour cream for dinner sometimes but hate to have to shred and keep them in water in order to have them done ahead of time. This recipe was a great way to do it, much easier. I made all it would make and cooled a few to freeze as an experiment. I thawed them for lunch by warming them in a lightly oiled skillet (about 10 minutes) and they were not even watery as potatoes can get now and then.
gram_x11

Apr 13, 2013

Just what I've been looking for! Will be making them again and again!