This recipe has been passed on from generation to generation.  It’s a favorite during the holidays and a perfect comfort food on cold winter days.

Makes 14 pancakes

Ingredients:

• 4 large russet potatoes
• 1 large egg
• 1 teaspoon salt
• 1-2 cloves minced garlic
• ¼ cup flour
• Vegetable oil for frying

Directions:

1. Preheat oven to 200°F.   Wash, scrub and peel the potatoes. 
2. Grate the potatoes.   If using a food processor, use the coarse grating disc or shred potatoes, then pulse chop to a coarse grated consistency.  Drain off any excess liquid and place the grated potatoes in a large bowl .
3. Mix in the egg, salt, and minced garlic.  Stir in flour. Batter should be a thick consistency.
4. Heat 1/4 inch of oil in the bottom of a large skillet over medium-high heat. Drop 1/4-cup of batter into hot oil and flatten with back of a spatula. The desired size is to make each pancake 1/2-inch-thick and 3-1/2 inches wide.  Cook 3 or 4 pancakes at a time to avoid overcrowding.
5. Fry for 4 minutes or until golden brown. Turn the pancakes on the other side and fry until golden brown and crisp, about 3 more minutes. Transfer to a paper towel–lined baking sheet. Repeat with remaining pancake mixture.  Keep cooked pancakes warm in a preheated oven until ready to serve.
6. Serve warm with toppings. Suggested toppings include applesauce, plain or vanilla yogurt, sour cream mixed with chopped chives or cottage cheese.

Tips:

• The “rule of thumb” is one tablespoon of flour for each potato.
• Russet or Idaho potatoes work best because of their high starch content which helps to bind the pancake mixture together.
• Onion Option: Grate half a sweet onion and add it to the pancake mixture.