Perkins Potato Pancakes
Truly a wonderful comfort food, thin, light in texture and seasoned just right Serve with applesauce and sour cream or smoked salmon for a light dinner, or with roast chicken for a hearty winter meal. Or try with kielbasa and sauerkraut.
1 cup all-purpose flour
1 cup whole milk
3 Tbsp butter, melted
3 Tbsp sugar
3/4 tsp baking powder
1 tsp salt
1 Tbsp chopped fresh parsley
1 Tbsp minced onion
2 1/2 cups shredded fresh potatoes or frozen hash browns, defrosted
Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand or with an electric mixer until smooth.
Add the potatoes to the batter and mix by hand until the potatoes are well combined. (Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple tablespoons more flour to the batter if you decide to shred your own spuds.)
Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray.
Ladle 1/4-cup dollops of batter into the pan. Cook as many at a time as will fit comfortably in your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned-out stack with a pat of butter on top. Serve syrup on the side, if desired.
Yield: Serves 3 to 4 as a breakfast or side dish
NOTE: You may prefer frozen to fresh - just squeeze the water out before adding to the batter. If the batter seems to thin - add flour - a spoon at a time.