Golden Potato Pancakes
Golden Potato Pancakes
For Hanukkah this year, give this recipe a try. The Bisquick ingredient allows the pancake to be extra crispy. Eat them with a side of applesauce or sour cream.
Click here to see the 10 Things You Didn’t Know You Could Make with Bisquick
Servings
5
Ingredients
- 4 large yukon gold potatoes, peeled
- 1 medium onion, peeled
- lemon juice
- 1 cup bisquick
- 1 cup milk
- 1 egg
- 2 tablespoon unsalted butter, melted
- 2 tablespoon chopped parsley or chives
- freshly grated nutmeg
- salt and pepper, to taste
- applesauce
- sour cream
- optional: caviar, crème fraîche
Directions
- With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl.
- Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.
- Take a handful of the potato-onion mixture and squeeze out as much liquid as possible. In another bowl, stir together the Bisquick, milk, egg, and nutmeg.
- Stir batter into the potatoes and add the melted butter. Heat a large, heavy skillet over medium-high heat.
- Add an even film of light oil, about 1/4-inch deep, into skillet.
- When oil is hot, form pancakes about 1 heaping tablespoon and add to skillet, spreading out and smoothing the top surface with the back of the spoon.
- Cook about 3 minutes per side until golden brown.
- Place on absorbent paper towel until ready to serve.