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What You Need:
(To Make: about 10 pancakes)
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3 medium-sized potatoes (about 1 pound), preferably baking potatoes
½ cup flour
½ teaspoon salt
¼ cup milk
½ teaspoon caraway seeds (optional)
3 to 4 tablespoons butter or rendered bacon fat
Crisp fried bacon (optional)
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Translate this recipe:
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| How To Cook: |
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1. Peel the potatoes and drop them into a bowl of cold water to prevent their discoloring. In a large bowl, stir together the flour, salt and milk, and optional caraway seeds.
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2. One at a time, pat the potatoes dry and grate them coarsely into a sieve or colander. As you proceed, press each potato firmly down into the sieve with the back of a large spoon to remove its moisture, then immediately stir the gratings into the flour-and-milk mixture.
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3. In a heavy 8- to 10-inch skillet, melt 2 tablespoons of the butter or fat over moderate heat. When the foam begins to subside, pour in about 1 tablespoon of batter for each pancake.
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4. Cook 3 or 4 pancakes at a time, leaving enough space between them so that they can spread into 3½- to 4-inch cakes. Fry them for about 3 minutes on each side, or until they are golden brown and crisp around the edges.
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5. Transfer the finished pancakes to a heated plate and drape foil over them to keep them warm while you cook the remaining cakes, adding fat to the pan when necessary.
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6. Serve the pancakes as soon as they are all cooked, accompanied if you wish by crisp bacon.
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