Ingredients for Perkins Family Restaurant Potato Pancakes By Todd Wilbur
- 2 cups all-purpose flour
- 1 1/4 cups whole milk
- 2 large eggs
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon fresh parsley, finely chopped
- 1/2 cup shredded onion
- 4 cups shredded potatoes (about 3 large)
- 1 tablespoon butter (for skillet)
- Sour cream (for serving)
- Applesauce (for serving)
- Chives (for serving)
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How to Make Perkins Family Restaurant Potato Pancakes By Todd Wilbur
- In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar.
- Add the eggs, milk, and melted butter. Whisk until smooth.
- Gently fold in the shredded potatoes. Do not overmix.
- Let the batter rest for 5 minutes while you preheat a large skillet or griddle over medium heat.
- Melt 1 tablespoon of butter in the hot skillet.
- Drop 1/4 cup of batter for each pancake onto the hot skillet. Cook 3-4 pancakes at a time, depending on the size of your skillet.
- Cook for 1 1/2 to 2 minutes per side, or until golden brown and crispy. Flip carefully using a spatula.
- Serve immediately with your favorite toppings, such as sour cream, applesauce, or chives.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
58g
Fat
41g
Carbs
24g
