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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.

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.

Published on Mar 15, 2016

Grit Magazine

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