JEWISH POTATO PANCAKE

 

  • Cooking Time: 20 MINUTES
  • Servings: 8-10
  • Preparation Time: 25MINUTES

Ingredients

  • 6 large potatoes
  • eggs
  • 1/2 teaspoon salt
  • black pepper
  • a little onion juice, optional

Directions

  • 1. Peel six large potatoes and soak several hours in cold water; grate, drain, and for every pint allow two eggs, about one tablespoon of flour, one-half teaspoon of salt, a little pepper; a little onion juice may be added if so desired.
  • 2. Beat eggs well and mix with the rest of the ingredients.
  • 3. Drop by spoonfuls on a hot greased spider in small cakes. Turn and brown on both sides.
  • 4. Serve with apple sauce.
  • 5. When eggs are very expensive the cakes can be made with one egg. When required for a meat meal, the pancakes may be fried in drippings; the edges will be much more crisp than when fried in butter, which burns so readily.

Notes

Categories: Potato 

Author Credit: Old Time Cooking Recipes

Website Credit: http://www.free-old-time-cooking-recipes.com

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