My Mamas Potato Pancakes Recipes

MY MAMA'S POTATO PANCAKES

Steps:

• Melt 1 tablespoon butter in skillet; saute onion until tender. With slotted spoon, remove onion, leaving drippings in skillet.
• Combine onion, mashed potatoes and egg. Shape into 6 3-inch patties. Coat lightly with flour.
• Add remaining butter to skillet; heat over medium heat. Add potato patties and cook until browned, about 5 minutes on each side.

MAMA'S POTATO PANCAKES

Steps:

• 1. Mix potatoes, flour and pepper well.
• 2. Heat oil in a large skillet over medium heat.
• 3. Form potato mixture into pancakes.
• 4. Cook pancakes in oil for 1 to 2 minutes. Then flip them and cook another 1 to 2 minutes. They should be golden brown on both sides. Serve hot.

MY CRISPY MASHED POTATO PANCAKE

Steps:

• Combine potatoes, eggs, flour, and garlic powder in a bowl.
• Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

MOUNTAIN MAMA'S POTATO PANCAKES

Steps:

• Stir together the potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
• Grease a griddle or large skillet, and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle, and cook until the edges look dry and 1 bubble appears in the center, about 3 minutes. Flip the pancakes, and cook until browned on the other side, about 3 more minutes.

SLIGHTLY ADAPTED MAMO'S POTATO PANCAKES

Steps:

• Peel the potatoes, immediately immersing them in very cold water as you finish each one.
• Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through.
• Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste.
• Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.)
• Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that!