I live in Upstate New York, and every public event that I've been to so far had these pancakes. Starting with infamous New York State Fair and ending at a Food Tent during our elementary school 5K run, there is always going to be an electric griddle, buckets of grated potatoes, divine smell of fried potato and onion in the air, and a line of people waiting for their pancakes. They are always served on a large paper plate, with a generous mound of sour cream, or apple sauce, or both. Nothing fancy, just a comforting snack (or an entire meal!) that is oh-so-delicious! —Ausra
largeYukon Gold potatoes
sour cream or apple sauce for serving
In This Recipe
Grate potatoes and onion using the largest holes of your box grater
Add flour, salt and pepper to potato and onion mixture
Heat 2 tablespoons of oil in a large skillet or on an electric griddle set on a high setting
when oil is hot, place half of the potato pancake batter onto the hot pan, flatten with the spatula to form a large pancake, and cook undisturbed until the edges and the bottom of the pancake turn deep brown and crisp
Gently flip the pancake using a wide spatula. Cook the other side until nice and crisp.
Slide the pancake onto a plate. Serve with plenty of sour cream or/and apple sauce.