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Serve with sour cream, applesauce, or fresh herbs for added flavor.
These pancakes are best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
To reheat, warm them in a skillet or oven to maintain crispness.
Variations:
Add finely chopped onions or scallions for a mild onion flavor.
Mix in shredded cheese for extra richness.
Incorporate herbs like parsley or dill to brighten the taste.
Use sweet potatoes instead of regular potatoes for a sweeter twist.
FAQ:
Q: Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Q: How do I prevent the pancakes from falling apart?
Make sure to squeeze out excess water from the grated potatoes and use enough flour and egg to bind the mixture.
Q: Can I freeze leftover potato pancakes?
Yes, freeze cooked pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the oven or skillet before serving.
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