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Prep Time: 40 Minutes Cook Time: 24 Minutes |
Ready In: 64 Minutes Servings: 6 |
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Originally from a May 1987 issue of Bon Appetit, this recipe was in the Cooking for Friends section. Serve these crisp and golden pancakes as a side with any meat or even on their own- they're yummy! Ingredients:
2 eggs, beaten to blend |
3 tablespoons all-purpose flour |
2 tablespoons milk |
1 1/2 lbs baking potatoes, peeled and finely shredded |
2 large carrots, peeled and finely shredded |
2 tablespoons minced green onions (white and light green parts) |
3 tablespoons minced fresh parsley |
salt & freshly ground black pepper |
vegetable oil |
melted butter |
Directions:
1. Combine eggs,flour and milk in large bowl.
2. Add potatoes,carrots,green onions and parsley, season with salt and pepper to taste and mix until thoroughly combined.
3. Add enough oil to heavy large skillet to coat thinly; heat over medium-high heat.
4. Using 1/3 cup batter for each pancake, drop into skillet in batches and flatten slightly.
5. Cook until browned, about 12 minutes per side.
6. Serve immediately with melted butter.
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