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“This is an old family recipe from the Pennsylvania Dutch region. My grandmother had given it to my mother.”
READY IN:
36mins
SERVES:
4
YIELD:
16 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
  2. Add beaten egg yolks to grated potatoes.
  3. Stir in flour, salt, and baking powder, and mix well.
  4. Beat egg whites until stiff, and fold into potato mixture.
  5. On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
  6. Drop batter by large spoonfuls into hot oil.
  7. Turn over when edges become a nice crispy brown, about 2 minutes.
  8. Cook another minute or two on the other side.
  9. Remove to a paper towel lined plate and sprinkle with salt, if desired.
  10. Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.

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