Best Pennsylvania Dutch Potato Pancakes Recipes

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AMISH POTATO PANCAKES



AMISH POTATO PANCAKES image

THIS PAST WEEKEND WE CELEBRATED MY SISTER'S BIRTHDAY AT YODER'S REST. IN SARASOTA, FL. YOU TALK ABOUT SOME FOOD. MY DAUGHTER AND NIECES CAME AND WE ALL ORDERED 5 DIFFERENT DINNERS, SO WE COULD TASTE EACH OTHERS. WE NEEDED A WHEEL BARREL AFTER WE ATE. I ATE ABOUT 1/4 OF MY DINNER BECAUSE I WAS TASTING EVERYTHING. THESE POTATO...

Provided by Kimi Gaines

Categories     Potatoes

Time 15m

Number Of Ingredients 5

2 c mashed potatoes
2 Tbsp flour
sprinkle of parsley
2 eggs
1 Tbsp chopped onions

Steps:

  • 1. MIX ALL INGREDIENTS TOGETHER. SHAPE INTO PANCAKES AND FRY IN LIGHTLY GREASED FRYING PAN ON MEDIUM HIGH HEAT.
  • 2. ****BEST IF YOU USE LEFT OVER MASHED POTATOES.

PENNSYLVANIA-DUTCH POTATO PANCAKES



Pennsylvania-Dutch Potato Pancakes image

Yield 16 pancakes

Number Of Ingredients 12

2 medium-size potatoes (about 12 ounces), peeled
1 tablespoon lemon juice
1/4 cup butter or margarine, melted
2 tablespoons all-purpose flour
1 tablespoon thinly sliced scallion
1/4 cup finely chopped onion
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon butter or margarine

Steps:

  • Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

Nutrition Facts : Nutritional Facts Serves

AMISH POTATO PANCAKES



Amish Potato Pancakes image

I have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. -Barbara Braatz, Greendale, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield about 8 pancakes.

Number Of Ingredients 10

2 large potatoes, peeled and cubed (about 2 cups), divided
1 medium onion, cubed
2 large eggs
3 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground nutmeg

Steps:

  • In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (two to three times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 515mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

PENNSYLVANIA-DUTCH POTATO PANCAKES



Pennsylvania-Dutch Potato Pancakes image

Yield 16 pancakes

Number Of Ingredients 12

2 medium-size potatoes (about 12 ounces), peeled
1 tablespoon lemon juice
1/4 cup butter or margarine, melted
2 tablespoons all-purpose flour
1/4 cup finely chopped onion
1 tablespoon thinly sliced scallion
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon butter or oleo

Steps:

  • Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add melted butter, flour, onion, scallions, egg, salt, pepper, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat 1 tablespoon each oil and butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches each. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

Nutrition Facts : Nutritional Facts Serves

RAW POTATO PANCAKES



Raw Potato Pancakes image

This is an old family recipe from the Pennsylvania Dutch region. My grandmother had given it to my mother.

Provided by Carol

Categories     Breakfast

Time 36m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 6

3 medium potatoes
2 eggs, separated
1 teaspoon salt
1 1/2 tablespoons flour
1/2 teaspoon baking powder
1/2 cup vegetable shortening, for frying

Steps:

  • Grate potatoes by hand, or process them in a food processor, and place in a large bowl.
  • Add beaten egg yolks to grated potatoes.
  • Stir in flour, salt, and baking powder, and mix well.
  • Beat egg whites until stiff, and fold into potato mixture.
  • On medium high heat, place enough shortening in a large skillet to have about 1/4" deep oil when melted.
  • Drop batter by large spoonfuls into hot oil.
  • Turn over when edges become a nice crispy brown, about 2 minutes.
  • Cook another minute or two on the other side.
  • Remove to a paper towel lined plate and sprinkle with salt, if desired.
  • Add shortening as needed to keep the oil level deep enough to fry the pancakes, but not deep enough to cover them.

Nutrition Facts : Calories 397.2, Fat 28.3, SaturatedFat 8.2, Cholesterol 105.8, Sodium 671.4, Carbohydrate 30.5, Fiber 3.6, Sugar 1.4, Protein 6.7

PENNSYLVANIA DUTCH POTATO PANCAKES



Pennsylvania Dutch Potato Pancakes image

Time 15m

Number Of Ingredients 9

4 pounds potatoes, peeled
2 large onions
1 egg
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon lemon juice
ground nutmeg
oil or vegetable shortening
1 tablespoon salt

Steps:

  • Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg, and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375°F). Fry for about 10 minutes or until golden brown. Author's note: For a tastier pancake, add 2 tablespoons of sour cream and 1 tablespoon of chopped chives.

Nutrition Facts : Nutritional Facts Serves

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