If you’re searching for a heartwarming dish that carries the taste of family traditions, look no further than this Great Grandmother’s Potato Pancakes Recipe. These golden, crispy pancakes are the epitome of comfort food, offering a perfect blend of soft, tender potato goodness and a delicate crunch that only comes from a tried-and-true recipe passed down through generations. Each bite evokes memories of cozy kitchens and laughter-filled meals, making these potato pancakes a true treasure to share with loved ones.
Ingredients You’ll Need
The magic of Great Grandmother’s Potato Pancakes Recipe lies in its simplicity. With just a handful of everyday ingredients, each one selected for how it enhances flavor, texture, or color, you’ll be amazed at the rich taste you can create. Let these essentials be your guide to effortless cooking.
- 4 large russet potatoes: Their starchiness makes for the best crispy exterior and fluffy center.
- 1 medium yellow onion: Adds a subtle sweetness and depth of flavor to balance the potatoes.
- 1 large egg: Acts as a natural binder to hold the pancakes together perfectly.
- ¼ cup all-purpose flour: Helps to give structure without weighing down the pancakes.
- Kosher salt, to taste: Essential for bringing out all the flavors in the batter.
- ¼ teaspoon ground black pepper: Just a touch to add a gentle warm spice.
- ¼ teaspoon baking powder: Gives the pancakes a lightness that’s simply irresistible.
- Butter and vegetable oil, for frying: The perfect combo ensures a golden crisp without burning.
- Optional toppings like warm applesauce, maple syrup, fresh chives, or sour cream: These elevate the pancakes and offer delightful variety.
How to Make Great Grandmother’s Potato Pancakes Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 200°F and placing two nonstick baking sheets inside. This gentle heat will keep your pancakes perfectly warm and crispy once they’re cooked, so they’re ready to serve all at once.
Step 2: Grate the Onion
Coarsely grate your yellow onion using a box grater or a food processor with a grating disc. Place the grated onion in a colander set over the sink to drain. This step prevents excess moisture, which can make your pancakes soggy.
Step 3: Grate the Potatoes and Drain
Using the same grater, coarsely grate the russet potatoes and add them to the colander with the onion. Let them drain together for a few minutes to remove any extra liquid. This ensures your pancakes will crisp up beautifully.
Step 4: Combine the Wet Ingredients and Seasonings
In a large bowl, whisk together the egg, flour, kosher salt, black pepper, and baking powder until well mixed. This flavorful mix forms the perfect base for your pancake batter.
Step 5: Squeeze Out Excess Liquid and Mix Everything
Using a clean dish towel, gently squeeze the grated potatoes and onion to extract as much liquid as possible. Add this drained mixture to the bowl with your seasoned batter. Use your hands to gently combine everything until evenly mixed but not overworked.
Step 6: Heat the Skillet and Start Frying
Warm 1 tablespoon each of oil and butter in a large skillet over medium-high heat. Scoop about ¼ cup of your potato batter per pancake into the skillet, gently flattening it with a spatula. This size gives you a nice balance of crispy edge and tender center.
Step 7: Fry Until Golden on Each Side
Cook your pancakes for 3 to 4 minutes on each side, or until they develop that gorgeous golden crust. Remove them from the pan with a spatula and let them drain on paper towels before moving them to the warm oven to stay perfectly hot.
Step 8: Continue Frying in Batches
Between batches, wipe out the skillet carefully and add fresh butter and oil to maintain that wonderful frying temperature. Repeat frying 3 to 4 pancakes at a time until you’ve used all the batter.
Step 9: Ready to Serve
Your Great Grandmother’s Potato Pancakes Recipe comes to life on the plate, ready to soak up your favorite toppings and sauces. Keep them warm in the oven while finishing the last batch.
How to Serve Great Grandmother’s Potato Pancakes Recipe
Garnishes
The best part about these potato pancakes is how versatile the garnishes can be. Warm applesauce offers a sweet contrast, while a dollop of sour cream adds cool creaminess. Fresh chives or chopped green onions bring a lovely hint of color and fresh onion flavor. Sometimes a little maple syrup can add surprising and delightful sweetness.
Side Dishes
Classic accompaniments like smoked salmon, crisp bacon, or sautéed mushrooms turn these potato pancakes into a fuller meal. A fresh salad with a tangy vinaigrette can also complement the richness perfectly, balancing the plate with bright, fresh elements.
Creative Ways to Present
Try stacking the pancakes with layers of smoked salmon and sour cream for a stunning appetizer or adding a dollop of crème fraîche paired with fresh herbs for a brunch showstopper. You can even cut them into smaller rounds and serve with a variety of dips for a fun party platter that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place the potato pancakes in an airtight container and store them in the refrigerator for up to 3 days. They remain moist but still retain a bit of their crunch after reheating.
Freezing
To freeze, lay the cooked pancakes in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. This keeps them from sticking together so you can enjoy freshly reheated pancakes anytime for up to 3 months.
Reheating
Reheat your potato pancakes in a skillet over medium heat with a little butter or oil to restore their crispiness. You can also use a toaster oven or conventional oven at 350°F until heated through and crunchy again.
FAQs
Can I use a food processor to grate the potatoes and onions?
Absolutely! Using a food processor with a grating disc is a fantastic way to speed up the preparation. Just be sure to squeeze out excess moisture afterward to keep the pancakes crisp.
What type of potato works best for this recipe?
Russet potatoes are ideal because their starchy texture helps achieve that golden crispy outside and tender inside that makes Great Grandmother’s Potato Pancakes Recipe so special.
Why do I need both butter and vegetable oil for frying?
Butter adds wonderful flavor and richness, while vegetable oil raises the smoke point, allowing the pancakes to fry perfectly golden without burning. Together, they create the ideal frying balance.
Can I make these potato pancakes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that works well for binding. Just keep in mind the texture might be slightly different.
What are some tasty alternatives to serve with these potato pancakes?
Aside from classic applesauce and sour cream, try serving with smoked salmon, a poached egg, or a savory mushroom ragout for an extra special meal.
Final Thoughts
Making Great Grandmother’s Potato Pancakes Recipe is like inviting a warm slice of history into your kitchen and dining room. With its simple ingredients and straightforward steps, it welcomes you to experience cooking in a way that connects generations. I hope you enjoy every crispy, tender bite and that this recipe becomes one of your treasured favorites to share with family and friends.
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Great Grandmother’s Potato Pancakes Recipe
- Total Time: 50 minutes
- Yield: 7 servings
Description
These Great Grandmother’s Potato Pancakes are crispy, golden, and full of comforting flavor. Made with grated russet potatoes and onions, bound with egg and a touch of flour, then fried to perfection in a butter and vegetable oil blend. Served warm, these pancakes pair wonderfully with classic toppings like applesauce, maple syrup, fresh herbs, or sour cream. Perfect for a cozy brunch or a satisfying side dish.
Ingredients
Potato Pancakes
- 4 large russet potatoes (about 3 lbs.), peeled
- 1 medium yellow onion, peeled
- 1 large egg
- ¼ cup all-purpose flour
- Kosher salt, to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon baking powder
- Butter and vegetable oil, for frying (approximately 4 tablespoons each, divided)
Optional for Serving
- Warm applesauce
- Maple syrup
- Chopped fresh chives, herbs, or green onions
- Sour cream
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 200°F (93°C). Place two nonstick baking sheets inside the oven to keep the cooked pancakes warm and crispy after frying.
- Grate the onion: Using a box grater or a food processor fitted with a grating disc, coarsely grate the peeled onion. Transfer the grated onion to a colander and set it in the sink to allow excess moisture to drain.
- Grate the potatoes: Similarly, coarsely grate the peeled potatoes using your grater or food processor. Add the grated potatoes to the same colander with the onion and let drain for a few minutes to remove excess liquid.
- Mix wet ingredients and seasonings: In a large mixing bowl, whisk together the egg, all-purpose flour, kosher salt, ground black pepper, and baking powder until combined.
- Remove excess moisture: Using a clean dish towel, gently squeeze the grated potatoes and onion mixture to extract as much liquid as possible. Then add the drained mixture to the bowl with the egg and flour. Use your hands to gently combine everything into a uniform batter.
- Heat the skillet and prepare to fry: Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot and shimmering.
- Form and fry the pancakes: Scoop about ¼ cup of the potato mixture at a time and place it carefully into the hot skillet. Use a spatula to gently flatten each scoop into a pancake shape. Fry each pancake for about 3 to 4 minutes per side or until golden brown and crisp.
- Drain and keep warm: Remove cooked pancakes with a spatula and place them on paper towels to drain excess oil. Then transfer them to the warm baking sheets in the preheated oven to keep warm while frying the remaining pancakes.
- Repeat frying in batches: Between batches, carefully wipe the skillet with paper towels to remove any leftover residue. Add 1 tablespoon vegetable oil and 1 tablespoon butter for each new batch. Fry 3 to 4 pancakes at a time until all mixture is used.
- Serve: Serve the potato pancakes warm accompanied by your choice of warm applesauce, maple syrup, chopped fresh chives, herbs, or sour cream for a traditional touch.
Notes
- Draining the grated potatoes and onion thoroughly is key to achieving crispy pancakes.
- Using a mixture of butter and vegetable oil helps to achieve a rich flavor and high smoke point for frying.
- If you prefer a thinner or thicker pancake, adjust the amount of potato mixture per pancake when frying.
- These pancakes can be made ahead and kept warm in the oven, but they are best enjoyed fresh and hot.
- For a gluten-free variation, substitute the all-purpose flour with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
