This recipe comes from Rachel Edelman at about.coms kosher cooking page. There is a great video of how to make these pancakes at http://video.about.com/kosherfood/Potato-Pancakes.--6N.htm! They would are excellent for breakfast with applesauce and scrambled eggs (thanks to John Rajcich for the suggestion).
Serves: 4-6
Cook time: 45 minutes
Ingredients:
1 ½ lbs potato, peeled
2 small parsnips, peeled
1 small onion
1 egg
½ c whole grain or gluten free flour
2 tblsp chopped parsley or 1 tblsp of a dried herb of choice (rosemary, thyme, sage)
½ tsp salt
Pepper
Equipment: a food processor can be used to grate the vegetables if desired. Otherwise, a hand grater and a baking sheet are needed.
Instructions:
- Preheat the oven to 450 degrees Fahrenheit.
- Grate the potato, and by fist full, squeeze out the liquid into a small bowl, setting the liquid aside.
- Grate the parsnip and onion into a large bowl, add the grated potato.
- To the bowl of potato water, pour off the top liquid, leaving the starch at the bottom. Beat the egg, salt, pepper, herb and flour into the starch. It will be very thick, much like a dough!
- By hand, mix the dough into the shredded veggies, until combined. Let sit for 10 minutes. Pat into pancakes about 3-4” across, and place on a greased or parchment-lined cookie sheet (6-8 pancakes/sheet).
- Bake for 13 minutes. Remove the baking sheets, brush or spray the tops with oil, flip each pancake, and return to the oven for another 5-7 minutes, until done.
- Try it with maple syrup !
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