In case you missed it Tuesday was Pancake Day.
We didn't have time to eat traditional pancakes in the morning so I decided to make a savory variety for dinner.
Potato pancakes are associated with many European countries and are the national dish of Belarus.
I adapted my recipe from one found in my trusty old Betty Crocker cookbook. I added some seasonings to kick them up a bit.
A food processor with the grater attachment is perfect for grating the potatoes quickly.
Make sure you squeeze all the water out of the potatoes after rinsing them.
You can serve these as a side dish with meat or on their own with a dollop of sour cream.
These were a hit in my home and I won't be waiting till next years Pancake Day to make them again.
Savory Potato Pancakes
Cheers!
- 5 medium to large potatoes peeled and shredded
- 4 eggs beaten
- 1 small shredded onion
- 1/4 cup of flour
- 1 tsp salt
- 1/2 tsp of pepper
- 1 tsp each of thyme and savory (dried leaf type not ground).
- butter
Shred potatoes and rinse well in a strainer.
Dry well with a clean tea towel.
Squeeze tight to get all the water out.
In a large bowl mix the potatoes, onion, eggs, flour and seasonings.
In a large frying pan melt some butter over medium heat.
Drop large spoonfuls of batter in the pan and flatten with a spatula into a pancake.
Cook until golden on each side.
Keep cooked pancakes warm while cooking the rest.
Dry well with a clean tea towel.
Squeeze tight to get all the water out.
In a large bowl mix the potatoes, onion, eggs, flour and seasonings.
In a large frying pan melt some butter over medium heat.
Drop large spoonfuls of batter in the pan and flatten with a spatula into a pancake.
Cook until golden on each side.
Keep cooked pancakes warm while cooking the rest.
Cheers!
