Potato Pancakes

Do 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.