I am so lucky that my Resident Dragon loves to cook (and cooks well). For a family dinner yesterday he prepared my daughter's favorite: scratch-made mashed potatoes. YUM! At the table we reminisced about his grandmother's potato pancakes so, this morning, he set about creating his own version.
Here's the outcome:
2 cups prepared mashed potatoes
2 T. sour cream
6 T. unbleached all purpose flour
1 t. Watkins baking powder
1/8 t. Watkins seasoning salt
1/4 t. salt
1 egg
1/4 cup evaporated milk
Mix together until smooth; it will be slightly thicker than pancake batter. Preheat a skillet and add about 1/8 inch of olive oil when the skillet is hot. When the oil is hot, drop generous teaspoonfuls into the oil. Allow to cook and turn when bubbles appear and pop in the batter. Cook until golden brown. Drain on paper towels, keeping warm until serving.
These were a great treat on a cold winter morning. Enjoy!
Here's the outcome:
Potato Pancakes
2 T. sour cream
6 T. unbleached all purpose flour
1 t. Watkins baking powder
1/8 t. Watkins seasoning salt
1/4 t. salt
1 egg
1/4 cup evaporated milk
Mix together until smooth; it will be slightly thicker than pancake batter. Preheat a skillet and add about 1/8 inch of olive oil when the skillet is hot. When the oil is hot, drop generous teaspoonfuls into the oil. Allow to cook and turn when bubbles appear and pop in the batter. Cook until golden brown. Drain on paper towels, keeping warm until serving.
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