A few weeks back the mister and I went out to breakfast and I ordered potato pancakes. They were good, but the only way they compared to a pancake was their shape. They were more like hashbrowns with onions with barely a hint of cake. I wanted more cake and less pan...so this morning I set about to make potato pancakes that were equal parts potato and cake. And by cake I mean pancake cake, not cake cake!
After looking over a half dozen recipes in my cookbooks, I decided to combine a few - my first attempt was still more potato than I wanted. My second attempt was closer to what I wanted but still not quite there...I was ready to give up when I noticed my box of Bisquick in the pantry...
Bisquick pancakes are light and fluffy, like a pancake should be...but what if I only used half of the mix and half of the milk combined with the shredded potatoes and onion? AaaaHA! The light bulb burned brightly for once! After allowing the shredded potatoes and onion to drain a bit, to remove the extra water but keeping the starch, I mixed them with the Bisquick, egg and a little milk and the results were everything I hoped they'd be! Perfect potato pancakes...fluffy/cakey with crispy potato and onion pieces...it was a breakfast bonanza worthy of five dangs on the ol' meter!
The trick to these pancakes is to spread the batter thinly, so the potatoes and onions crisp up on the outside...serve them with maple syrup or sour cream...or both!
Potato Pancakes - Pots and Pins
2 potatoes, peeled
1/2 large sweet onion, like a Vidalia or Walla Walla
1 cup Bisquick or any other prepared pancake mix
1/4 cup milk
1 egg
sour cream for serving
Shred peeled potatoes and onions in a food processor or on a hand grater. Put in large sieve over a bowl and allow to sit for 10 minutes for water to drain. Pour off water but reserve starch, which will be in the bottom of the bowl, there should be about a tablespoon. Mix starch and potatoes in bowl, add in Bisquick mix, milk and egg, stirring to combine.
On hot griddle pour out a third of a cup of pancake mixture, spreading thinly into about a 4-inch in diameter circle. Allow to cook until golden brown, about 2 minutes, then flip and cook on other side. Repeat with remaining batter. Makes about twelve 4-inch pancakes. Serve with sour cream or maple syrup.
