This was my grandpa's favorite recipe to make on St. Patrick's Day morning - I can smell the aroma of cooking pancakes just talking about them! We often used the leftovers to make meat or cheese roll-ups. As you can imagine, we always urged Grandpa to make plenty of these!
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- 2 large potatoes, peeled
- 2 medium apples, peeled
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped onion
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- Oil for deep-fat frying
- Sour cream, optional
- Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well.
- In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired. Yield: 10-12 pancakes.
Originally published as Potato Apple Pancakes in Country Extra
May 1994, p49
Reviews forPotato Apple Pancakes
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MY REVIEW
Reviewed Oct. 10, 2014
"My husband and I really enjoyed these pancakes! The apples added an unexpected, but delicious touch of sweetness. I will be making these again!"
MY REVIEW
Reviewed Aug. 7, 2014
"good one"
MY REVIEW
Reviewed Nov. 8, 2013
"Made the recipe as written and didn't like how the first four came out. So I add 3 more tablespoons of flour. Next time I make them I will start with just 1 egg and go from there. I will also measure the potatoes and the apples, since the sizes vary and I want to consistent product from one time to the next. I will also use my griddle to cut down on the amount of oil."
