Potato Pancakes Recipe

Name: Potato Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. potatoes (approximately 8 medium potatoes); 1 Tbsp. baking powder; 1 c. flour; 1 c. powdered milk; salt and pepper to taste; milk as needed; 2 gloves garlic; 2 onions; 2 eggs; 3/4 c. shortening

Servings: persons

1
Peel and grate potatoes, onions and garlic; mix together and sprinkle with salt and pepper.
2
Add baking powder and eggs; mix well.
3
Add powdered milk and mix well.
4
Add the flour and mix all together.
5
If the batter is too thin, add a little more flour.
6
If batter is too thick, some milk.
7
Drop by big spoonfuls on heated frying pan with some of the shortening.
8
Fry pancakes to a golden brown.
9
Add more shortening to the frying pan each time you fry a new batch.
10
Fry the pancakes on medium heat or they will burn before they are cooked through.
11
Serve hot with applesauce or sour cream.

643

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 lb. potatoes (approximately 8 medium potatoes), 1 Tbsp. baking powder, 1 c. flour, 1 c. powdered milk, and more.

Yes, Potato Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Pancakes

How did you like this recipe?

Frequently Asked Questions