“Quick and easy potatoe pancakes that I will continue to search for the taste I remember from the early 70's in the restaurant across the street in Madison, Wisconsin.”
READY IN:
8mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 medium shredded idaho potatoes
  • 1 cup vegetables, breading # 444829
  • 1 slightly beaten egg
  • 1 tablespoon chopped onion
  • 1 14 cups water
  • 2 tablespoons vegetable oil
  • salt
  • pepper
  • cajun seasoning

Directions

  1. Blend all ingredients, except seasoning, to thick "Pancake Batter" consistency.
  2. Add oil to hot fry pan, high heat.
  3. Add large serving spoon of batter to pan.
  4. Turn over when edges start to turn golden and 1 or 2 bubbles in pancake.
  5. Slightly mash down the pancake, fry until golden brown, flip over for few seconds.
  6. Serve with butter, jam, jelly, fruits or salsa for toppings.
  7. OPTIONS and/or ADDITIONS;.
  8. 2 cups potatoes.
  9. 2 eggs.
  10. 1/4 cup milk.
  11. 3 tablespoons flour.
  12. 1 pich baking powder.

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