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Potato Pancakes Recipe

Ingredients

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

1 egg

1 onion, thinly sliced

1 cup potatoes

1 1/2 cups milk

Directions

Boil potato florets in water until soft but not mushy

Melt oil in the large bowl/pan, partially filling the cavity with a wooden spoon to avoid cracking of potato. Heat the remaining oil in shallow dish/pan until a hot, crispy brown color will occasionally appear. Beat egg into boiling in oil, whisking occasionally, until thick, about 5 minutes.

In a large saucepan, combine potato mixture, chicken soup, water, rice, potatoes and milk, bringing the mixture to a low boil. Boil 20 minutes or until the water is completely absorbed.

Remove lid from springform pan. Place pancake in skillet; heat gently; brown on both sides. Remove from oven. Let cool and keep warm.

Comments

uMBuR-SuN writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was AMAZING! While it was extremely easy to make, and got rave reviews, I adamantly refused to use the food coloring. It would have made it lighter and prettier, but I was afraid of it happening again (after reading other peoples' reviews). So I left it in the original recipe, and it was fully complyant. I would take the chance that the color would become less apparent as time goes by, and I might try it with almond milk next time. I mean, how can you go wrong...coffee, cream, sugar...yum. If it sticks and soaks up the oil it means you didn't heat it enough. On the plus side, it looked and smelled good...amongst others' delicious cakes. I will make this again.