Potato Pancakes / Waffle Batter / Eggs Free Style

Potato Pancakes

Ingredients

3 Yukon Gold potatoes

¼ cup grated onion

1 egg, beaten

1 teaspoon salt

2 tablespoons all-purpose flour

ground black pepper to taste

TT vegetable oil or shortningfor frying

Directions

Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.

Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.

Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.

Waffle Batter

Yield: 4-6 waffles

Ingredients:

1 cup flour

¾ cup Whole Wheat Flour

2 tablespoons sugar

1 tablespoon baking powder

2 eggs

1 3/4 cups milk

1/2 cup veggy oil

1 teaspoon vanilla

Instructions:

1. Combine dry ingredients in large bowl.

2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened.

3. Cook on pre-heated waffle iron until waffles are browned and test done. 

above picture courtesy of
Kay Johnson
http://www.andtheniateit.com/2011/05/mushroom-cheese-omelette.html


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