Pennsylvania Dutch Potato Pancakes Food

AMISH POTATO PANCAKES

Steps:

• In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (two to three times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES

Steps:

• To prepare the potatoes, peel and cover with cold water.
• Let stand several hours before using.
• Pour off the water and grate.
• Drain very thoroughly.
• Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
• Drop from a teaspoon on a hot, well-greased skillet.
• Brown on both sides.
• Serve hot with applesauce.

AMISH POTATO PANCAKES

Steps:

• 1. MIX ALL INGREDIENTS TOGETHER. SHAPE INTO PANCAKES AND FRY IN LIGHTLY GREASED FRYING PAN ON MEDIUM HIGH HEAT.
• 2. ****BEST IF YOU USE LEFT OVER MASHED POTATOES.

PENNSYLVANIA-DUTCH POTATO PANCAKES

Steps:

• Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.