Potato Pancakes - Two
This is Gladys Taber's recipe from Stillmeadow Kitchen. Even though the photo is blurry, isn't Gladys just adorable?!
Peel 2 cups (2 good-sized russets) potatoes and soak at least one hour in cold water.
Grate the drained potatoes.
Beat 2 eggs well.
Add a little pepper.
1 Tablespoon flour
1/1/2 teaspoons salt
pinch of baking powder
Add the grated potatoes.
Drop by tablespoonfuls on hot, well-greased griddle.
So, let's see, what are the differences between Gladys' and Potato Pancakes - One:
The biggest change is no onions. It was hard for me to not add them since I think that onion taste is what makes them so wonderful, but then I thought of the Boxty I made on St. Patrick's Day, and remembered it was delicious without onions.
Same amount of potatoes as PP-1 but they are soaked before grating. I didn't notice any difference from soaking, so probably wouldn't bother next time.
One Tablespoon less flour.
1/2 teaspoon more salt.
and a little baking powder.
I was concerned they would be more egg-y because of half the flour. And they were. The egg ran out while they was cooking.
So another time I would double the flour to 2 T. just like yesterday's pancakes. The taste was very good, but not quite as good as 'One.' Tom agreed.
And I wondered what the baking powder would do to the taste and the way they looked. I didn't notice a bit of difference.
Although I'm sure Gladys used butter to grease her griddle, I again used cooking spray. You can see that the finished pancake is lighter than yesterday's version. That is due to the egg/flour ratio.
I'm really enjoying this little cooking experiment, and am looking forward to tomorrow's pancakes.