Food
Potato Pancakes
By Yankee Magazine|Oct 02 2006|
Ingredients
8 medium russet potatoes
1 cup flour
1 cup sour cream
1 tsp baking powder
6 eggs – lightly beaten
1 medium onion – peel and finely chopped
salt
1/2 cup clarified butter
Instructions
Peel and grate potatoes – finest holes
Add flour, sour cream, baking powder, eggs, onions and salt to taste – stir well to combine. Transfer to a sieve set over a bowl to drain for 10 min.
Preheat oven to 200deg
Heat 2 tbsp butter over medium heat.
Scoop out 1/2 cup of potato mixture
with your hands and squeeze gently to remove liquid – it should still be very wet. Form into flat pancake – 5″ and place in skillet. repeat with a second. cook until golden brown (both sides)…
