Potato Pancakes


| 3/15/2016 9:41:00 AM


Tags: Sheryl Normandeau, Potato Pancakes Recipe, Potato, Breakfast, Dinner, Buckwheat Flour,

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.




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