|Apple Potato Pancakes|
I have a confession to make. When I launched Taste As You Go back in 2008, I had no clue what I was doing. Sure, I had a passion for food and I loved to write, but it's taken me a long time to truly feel comfortable with the art of blogging. In fact, my first posts were practically all text and when I eventually started to provide photos for my posts, they were taken on a digital camera that required four AA batteries.
We've come a long way.
|Apple Potato Pancakes|
One of the first recipes I shared was this one for Apple Potato Pancakes. Since I now have a much fancier camera, I thought it would be fun to revive the recipe and present it to you again, this time with pictures.
You can make the pancakes as thin as you like, adjusting the thickness to cater to your personal preference. The Apple Potato Pancakes shown here are about a half-inch thick, resulting in pancakes that are both crispy on the outside and creamy on the inside, just the way Stephen and I like them. Serve with a dollop of applesauce, as we did, or one of sour cream, and you'll have the perfect dish to serve your family or friends for breakfast or weekend brunch.
Apple Potato Pancakes
- 2 large russet potatoes
- 2 medium Empire or Fuji apples
- 1 large egg, beaten
- 3 tablespoons flour
- 2 teaspoons sugar
- 1/2 teaspoon salt, plus more, to taste
- 1/4 teaspoon freshly ground black pepper
- Vegetable oil
- It's best to work in batches when cooking the potato pancakes so you don't overcrowd the pan. To keep the cooked pancakes warm while you work, preheat then oven to 200°F.
- Line a baking sheet with brown paper and set aside. The brown paper will absorb the excess oil once the pancakes have finished cooking but will keep them crispy until you're ready to serve.
- Peel and grate the potatoes into a large bowl. Into the same bowl, peel and grate the apples. Once you've finished grating, squeeze as much water and juice out of the potatoes and apples until you're left with a mixture that's relatively dry.
- Add the beaten egg, flour, sugar, salt, and pepper to the bowl. Stir gently to combine all of the ingredients, making sure that the flour has been completely incorporated.
- With your hands, form pancakes about 2 inches in diameter and 1/2-inch thick. Place the formed pancakes in a single layer on a plate.
- In a large skillet, heat vegetable oil over medium heat until it begins to shimmer. Gently place the pancakes in the skillet, giving them plenty of room to brown. Work in batches, if necessary.
- Cook the pancakes until they achieve a golden brown color, about 2 minutes. Turn the pancakes and cook another 2 minutes.
- Remove the pancakes to the baking sheet and sprinkle each pancake with a bit of salt. Place the pancakes in the oven to stay warm while you continue cooking off the remaining pancakes, following the steps outlined above.
- Serve hot or warm. If it suits your tastes, top your pancakes with a dollop of applesauce or sour cream.
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