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Entrees
Friday, March 20, 2009
Potato and Apple Pancakes

This is a recipe I've had in my file for many years, and I used to make it all the time. I'd forgotten about it until last night, when I was rummaging through my file of side dishes. I clipped this recipe card from First magazine, some time in the early 90's. 
 



These tasty little cakes are really  more like hash browns than pancakes, and I typically serve them as a side dish for pork chops, but they go well with anything, as well as being great on their own as a light meal or breakfast. (Heh~ I just turned the card over and it said the same thing.)

Potato and Apple Pancakes

1 egg
2 Tbs.
flour
1 tsp. salt
1/4 tsp. pepper
1 apple (I think crisp apples, such as Granny Smith work best)
1 lb. potatoes, (about 3)
2 Tbs. oil
Sour cream, optional

Heat oven to 250 degrees F.  Beat together the egg, flour, salt and pepper.  Peel and chop the apple. Peel the potatoes and grate them.  Stir the apple and potatoes into the egg mixture.  Heat 1 Tbs. of the oil in a large frying pan over medium to medium-high heat.  Once oil is hot, pour in about 1/2 cup of the batter for each pancake and flatten.  Fry as many pancakes as you can at a time without crowding.  Cook them until golden,  3-4 minutes per side.  Keep the pancakes warm in the oven while cooking the remainder.  Add the remaining oil as needed.  Serve with sour cream, if desired.


Posted at 10:47 am by ChefGrace

 

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