Potato Pancakes

Name: Potato Pancakes
Ingredients: 12 large Large potatoes; 3 tablespoonfuls All-purpose flour; 1 teaspoonful Royal Baking Powder; 1/2 teaspoonful Salt; 1 or 2 Eggs; 2 teacupfuls Whole milk; as needed Onion (optional, finely chopped); as needed Butter (or lard) (Originally lard. Substituted with butter for modern preference.); as needed Stewed or preserved fruit (e.g., huckleberries)

A classic potato pancake recipe from 1888, modernized for the contemporary kitchen.

Ingredients

12 large Large potatoes
3 tablespoonfuls All-purpose flour
1 teaspoonful Royal Baking Powder
1/2 teaspoonful Salt
1 or 2 Eggs
2 teacupfuls Whole milk
as needed Onion (optional, finely chopped)
as needed Butter (or lard) (Originally lard. Substituted with butter for modern preference.)
as needed Stewed or preserved fruit (e.g., huckleberries)

Instructions

1Peel and wash the potatoes. Grate the potatoes into a bowl of cold water to prevent browning. This keeps them white.
2Strain the water from the grated potatoes. Pour the boiling milk over the potatoes. Stir in the eggs, salt, and flour mixed with the baking powder. If desired, add a little finely chopped onion for flavor.
3Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown, allowing a little more butter or lard.
4Serve the potato pancakes hot with stewed or preserved fruit, especially huckleberries.