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Wednesday, December 5, 2012

Baked Potato Pancakes

Potato pancakes are usually fried in oil
and sometimes get quite greasy that way.
Here is a way to bake the pancakes that
creates a nice golden and crispy crust
while the inside stays creamy and good.

Cooking spray for baking pan
2 Russett potatoes, peeled and grated
1 egg, beaten
1/2 cup all-purpose flour
salt and ground black pepper to taste
prepared applesauce for serving
sour cream for serving

Preheat oven to 450 degrees F.
Use a hand grater to shred the potatoes,
placing the shreds to a bowl of cold water.
Drain the potatoes and squeeze out water.
Place shredded potatoes to a mixing bowl.
Add the egg, flour, onions, salt and pepper to taste.
Stir potato pancake mixture to mix well.
Prepare baking sheet by spraying with oil.
Place prepared baking sheet in preheated oven to heat up.
Use 2 tablespoons of the potato mixture for each pancake,
place on baking sheet and press down to form pancakes.
Bake 8 minutes or until the pancakes are nice and
golden brown on the bottom, flip the pancakes,
and bake until they are brown on the other side.
Serve with applesauce and sour cream on the side.

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