Tonight I made some potato-carrot pancakes, which I had to fry in batches due to the amount I made. I kept the cooked pancakes warm in a 200 degree oven while doing the subsequent batches, and although they came out of the frying pan quite crispy, after 10 minutes in the oven they went soft. I've had this problem with pancakes/fritters before, and I can't figure out how to keep a first batch of these things crispy while I fry up a second batch so they can all be crisp together. Even when I use two pans to double the amount I can cook at once I still need to make more than one batch on each pan for the amount I'm making, so I need another solution!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)