Zutaten für Potato Griddle Cakes
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Zubereitung von Potato Griddle Cakes
- In a large bowl, whisk together 1 large egg and 1/4 cup milk.
- Gradually whisk in 1 1/2 cups all-purpose flour and 2 tablespoons granulated sugar, alternating with the remaining 3/4 cup milk until just combined. Do not overmix.
- Let the batter rest for 2 hours at room temperature.
- While the batter rests, peel and coarsely grate 2 large russet potatoes (about 2 cups grated).
- Gently fold the grated potatoes into the batter. Season generously with salt and freshly ground black pepper.
- Heat a lightly oiled griddle or large skillet over medium-high heat.
- Melt 1 tablespoon butter in the hot skillet.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and crispy.
- Transfer cooked griddle cakes to a warm plate. Repeat with remaining batter, adding more butter as needed.
- Serve immediately with crispy bacon and lingonberry preserves. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
6g
Fat
10g
Carbs
14g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Pancakes And Waffles Breakfast Main Dish Potatoes Vegetables Scandinavian European Low Fat Vegetarian Swedish Dietary Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Inexpensive Healthy 2 Low In Something Taste Mood 4 Hours Or Less
