Potato (not Radio) Pancakes

Potato pancakes have always been something of a mystery to me. I think I always just assumed they were like regular pancakes, but made with some sort of potato flour…maybe a bit less sweet? For people with gluten allergies? It all stems back to my childhood. In my home town, there’s a restaurant called The Potato Shack (of little interest to a 10 year old boy in the 80s), which I would often confuse with Radio Shack (of great interest to a 10 year old boy in the 80s), and consequently found to be a big letdown. So, it stands to reason that potato pancakes would also be a big letdown.

Not so, not so.

They’re much less like pancakes than hashbrowns in delicious cake form.

Potato Pancakes

And they’re pretty simple to make.

Potato Pancakes

  • 5 medium-sized russet potatoes
  • 1 large white onion, peeled
  • non-sweet replacement for two eggs (Energ-G(tm), ground flaxseed, etc)
  • 3/4 cup all-purpose flour
  • salt and pepper, to taste

Grate the onion and potatoes into a large bowl. Mix them. Then, mix in the remaining ingredients. The consistency should be paste-like–you can add flour or water to control this in either direction.

Heat oil or Earth Balance in a frying pan over medium heat, and dollop in some “batter”. When the bottom is brown, flip. The pancake, not you. Well, I guess if you can flip, now would be an excellent time. Do a flip both before and after flipping the pancake. And then again before serving, if possible. The pancake is done when both sides are brown (golden brown will produce a softer pancake, darker brown, a more crispy pancake–I prefer the crispier/darker).

What makes or breaks potato pancakes, though, is what you serve them with.

We have served these with applesauce and cashew cream (traditionally, potato latkes are served with applesauce and/or sour cream). I thought they were stellar with the cashew cream.

This time around, we served them with the leftover filling from our momelette–sauteed onions, peppers, mushrooms, and tomatoes.

Potato pancakes with momelette filling

1 comment so far ↓

#1 leslie on 10.13.09 at 2:53 pm

Yum- that looks good with all the toppings.

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