there a website that you can watch how to make potatoes pancake
it is a good website
http://www.videojug.com/film/how-to-make-potato-pancakesAnyone have a recipe for Potatoe Pancakes?
Sweet Potato Pancakes with Orange-Honey Butter
These are delicious!
Ingredients:
For the orange-honey butter:
8 Tbs. (1 stick) unsalted butter, at room
temperature
1/2 cup honey
1/4 cup thawed frozen orange juice concentrate
1 1/2 tsp. grated orange zest
For the pancakes:
1 small orange-fleshed sweet potato, about 1/2
lb.
1 1/3 cups all-purpose flour
3 Tbs. sugar
2 tsp. baking powder
3/4 tsp. kosher salt
1/4 tsp. ground ginger
1 cup buttermilk
2 eggs, beaten
1 Tbs. unsalted butter, melted, plus 1/3 cup
unsalted butter, melted, for brushing, or more
as needed
2 oranges, segmented
Directions:
To make the orange-honey butter, in a bowl, combine the butter, honey, orange juice concentrate and orange zest. Using an electric mixer, beat until blended.
To make the pancakes, peel the sweet potato and cut crosswise into slices 1/2 inch thick. Pour water to a depth of 1 inch into a saucepan and bring to a boil over high heat. Put the sweet potato slices into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potato slices are just tender when pierced with a knife, about 8 minutes. Transfer the slices to a plate and refrigerate until cold and firm, at least 1 hour.
Place a baking sheet in the oven and preheat to 225掳F.
Using the large shredding holes of a box grater-shredder, shred the sweet potato into a bowl.
In a large bowl, whisk together the flour, sugar, baking powder, salt and ginger. Add the buttermilk, eggs and the 1 Tbs. melted butter and whisk just until blended (some lumps will remain). Stir in 1 cup of the sweet potato (reserve the rest for another use).
Heat a large, nonstick fry pan over medium-low heat. Brush the pan with melted butter. Ladle a scant 1/4 cup of the batter into the pan for each pancake, spacing them 1 to 2 inches apart. Cook the pancakes until they are golden brown on the bottom and bubbles have formed but have not yet broken on the top, about 3 minutes. Flip the pancakes and cook until golden brown on the other side, about 3 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
Serve the pancakes topped with a small scoop of the orange-honey butter and garnish with orange segments. Serves 4.
Potato Latkes (pancakes)
4 - 5 Potatoes (use baking, not new),
1 - 2 Onions (as much as 2 large onions to 4 big potatoes),
Scallions: Non-traditionalists who can't leave well enough alone should consider adding up to one half cup chopped scallions, white and green parts,
1 Egg, beaten,
1/4 inch of Oil,
salt %26amp; pepper,
1-2 Tbs matzoh meal or flour (only if needed).
Wash the potatoes well and peel the onion. Some people like to peel the potatoes, but it isn't necessary. If you do peel the potatoes, cover the peeled potatoes with cold water so they don't turn grey.
Grate the potatoes and onion. The best way to do this is to abandon all tradition, get out the food processor and use the smallest shredder disc (the cheese grater disc). Using the small square disc (the carrot shredder) makes an interesting and highly non-traditional variation. The large grater disc makes ones that are most like your grandmother's, if she used the large side of the cheese grater, but the small shredders taste better. Don't use the metal blade unless you want latkes with a very smooth texture, like the ones from a mix. Do the potatoes first, then do the onions right into the same bowl. To minimize onion juice in the air, halve the onions and place them cut side down in the food processor.
Pour the oil into a couple of frying pans, 1/4 to one half inch deep, and heat the oil until a drop of water bounces on top. Don't be afraid of all this oil; the latkes don't work unless they are deep fried, and the amount of oil they absorb is a function of the temperature of the oil and the liquid in the latke mix, not the amount of oil in the pan. Anyway, the mitzvah is the oil. (A minority opinion claims that very thin latkes can be fried in just a minimal amount of oil, like pancakes, but the majority holds that this is not as tasty. All agree, however, that thicker latkes must be deep fried.)
Squeeze as much as possible of the liquid out of the potato/onion mixture. Pour off what you can, then put the whole thing in a spaghetti colander and push down, or spread it out on paper towels and press hard. The more liquid you remove, the less likely the latkes are to fall apart.
Return the mixture to a bowl and add the optional scallions, egg, salt and pepper, and mix. Be generous with the salt. If the mixture seems very loose or watery, add a little flour or matzah meal to hold it together.
Using a large spoon, form the latkes and drop them into the oil. The oil should reach at least to the middle of the latkes. If you wish, flatten them. Flatter latkes are crispier and often less oily; thicker ones have a nice contrast between the crispy outside and the moist inside. Fry until brown, then flip and fry the other side.
Spread the latkes one layer thick on paper towel to drain. If necessary, you can put them in a 250 degree oven, paper towel and all, to stay warm, but they usually don't last that long.
Serve hot with sour cream and/or apple sauce.
NOTHING FANCY - OLD FASHIONED POTATO
PANCAKE
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do the old fashion way, grate with a hand grater. Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter. Add chopped onion if desired. Cook on well buttered hot pan, turning over once. Good for breakfast or as a side dish with dinner. Top with plenty of butter.
grate potato, onion, and add a little flour and salt and voila (I put it in the food processor now)
After frying - sprinkle with sugar.
http://www.monicasappetizers.com
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