Grit Blogs > Blooms and Spoons

Potato Pancakes

Blooms and SpoonsDo you still have some potatoes left in your storage bins from last autumn?  If so, it’s time to use them up, and this is a great way to do it! 

Potato Pancakes

1 cup mashed potatoes (approximately 2 medium-sized potatoes)
1-1/2 cups raw potato, grated (approximately 2 medium-sized potatoes)
1-1/2 cups buckwheat flour
1/2 teaspoon baking soda
Pinch salt
1-1/2 cups buttermilk
Butter for frying

1. Peel and cut 2 potatoes and cover with water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes or until potatoes are fork tender. Drain and mash. Set aside.

2. Peel and grate the other 2 potatoes. Place the grated potatoes in a thick sheet of unbleached paper towel or cheesecloth and squeeze the excess moisture from them. Place the drained potatoes into a small bowl and set aside.

3. In a large mixing bowl, combine the flour, baking soda, and salt. Add both the mashed potatoes and the grated potatoes and mix. Add the buttermilk and mix thoroughly – the batter should be thick. If the consistency is too thick, add more buttermilk.

4. Melt the butter in a frying pan. Spoon batter into pan to make small 3-inch diameter pancakes. Cook about 5 minutes until crispy, then turn and cook on the other side. Repeat until all pancakes are cooked.

5. Serve warm with applesauce, chopped green onions, and/or sour cream.

Yield: About 8 pancakes. These freeze really well, so save the leftovers (if you have any)!

Note: Although buckwheat flour really enhances this recipe with its nutty flavor, you can substitute it with all-purpose wheat flour or a combination of whole wheat and white flour.