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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)