Yield: 8 Large or 24 Mini Pancakes
- 2 ½ lbs. Potatoes, peeled, shredded
- 4 oz. Onions, Spanish, grated
- 2 each Large Eggs
- 1 tsp. White pepper
- 1 Tbsp. Parsley chopped
- 1 tsp. Granulated garlic
- 5 oz. Flour, All Purpose
- 1 Tbsp. Salt
As needed: Vegetable Oil
Procedure:
Combine potatoes, onions and eggs in a large mixing bowl.
Blend in spices and flour until well mixed
Preheat large sauté pan (medium flame) or electric griddle to 350*F
Add vegetable oil to surface and heat until it sizzles
* Fill your scoop as detailed below packing slightly then place into pan or griddle
Flatten scooped pancake mixture down slightly on cooking surface
Allow to cook for about 3-4 minutes or until golden brown
Flip over carefully and cook on the other side as well.
Serve warm with applesauce and sour cream
* Use a # 8 scoop or approximately ½ cup (Large)
Use a #40 scoop or approximately 1/8th cup (Mini’s)