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Eagle River
The Northwoods
St. Germain
Featured Recipe
Print Recipe Buffy's Northwoods Kitchen: Potato Pancakes
Posted 07/17/2019

Everybody has a potato pancake recipe that has been kicking around their family for a long time. This one is about as basic as it gets. Sometimes, basic is just right

4 large potatoes peeled and soaked in cold water
1 large onion grated fine or a big bunch of chopped green onions
2 or 3 eggs
1 cup of flour
salt and pepper to taste

I take a short cut and grate my potatoes in a food processor, if using a food processor I cut the potato into large cubes before shredding. I also cut the onion into chunks before processing.
If grating by hand, chop the shreds into smaller pieces after shredding.

Combine the grated potato and onion in a large bowl and gradually add in the flour. This is a till it feels right addition, sometimes you will need the whole cup of flour, sometimes more, sometimes less. You want to end up with a sticky gooey batter. Add in the salt and pepper to taste.
I like to use a measuring cup to portion out the batter onto a hot griddle or skillet that has been well coated with oil or butter or a combo of the two.The size of measuring cup will determine the size of the pancake. Use the bottom of the measuring cup to spread out the batter into an even layer. Let the pancakes sit undisturbed on the first side for several minutes, resisting the urge to flip too early. The pancakes are pretty fragile till they set up. Flip only once, cooking each side to golden brown.

Serve with maple syrup, apple sauce, sour cream or a combo of them all
Buffy's Northwoods Kitchen
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