Potato Pancakes make a nice breakfast side dish. You may want to top with sour cream. They have a great texture with a tender center and crispy outer layer. Yum!
4 large baking potatoes, peeled and grated
2 tablespoons lemon juice
1 small onion, grated
4 egg yolks
1 teaspoon baking powder
dash nutmeg
salt and pepper to taste
3 tablespoons butter for cooking
2 tablespoons canola oil for sauteing
1. In medium bowl, combine potatoes, lemon juice, onion, eggs, baking powder, nutmeg, salt, and pepper.
2. Heat butter and oil in skillet over medium heat.
3. Drop 1/4 cup full of potato mixture into skillet.
4. Cook on each side until golden brown and potatoes are tender about 8 to 10 minutes. Turn once.
5. Serve with ketchup.
Serves 6
2. Heat butter and oil in skillet over medium heat.
3. Drop 1/4 cup full of potato mixture into skillet.
4. Cook on each side until golden brown and potatoes are tender about 8 to 10 minutes. Turn once.
5. Serve with ketchup.
Serves 6
