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Vegetable Dishes

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Potato Pancakes


2 large eggs
1 cup water
1 cup all purpose flour
½ cup shredded Parmesan Cheese
¼ cup vegetable oil
2 tablespoons lemon juice
2 teaspoons baking powder
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
6 – 8 scallions, thinly sliced on the diagonal, white and green parts
1 bag (16 oz.) frozen shredded hash brown potatoes, thawed

In a large bowl, whisk eggs, water, flour, cheese, oil, lemon juice, baking powder, salt and pepper until batter is well mixed and all lumps are gone.

Add scallions and hash browns and mix until well blended.

Heat skillet over medium high heat, add 1 tablespoon of vegetable oil.  Use approximately ¼ cup of batter for each pancake, fry on both sides until golden brown (about 4 - 5 minutes per side)

Serve with applesauce and sour cream.

Optional:  To have a crispier pancake, place ¼ inch of vegetable oil in pan, and fry pancakes until browned on both sides, adding more oil if necessary.

 
 
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