PERKINS FAMILY RESTAURANTS POTATO PANCAKES
When Matt and Ivan Perkins tasted the food at Smitty's Pancake House in Seattle, they were smitten. Soon they had purchased the rights to Williams Smith's recipes, which had been perfected at his renowned restaurant since it opened just after World War II. In 1958, the brothers realized their dream and opened a Smitty's restaurant of their own in Cincinnati, Ohio. When the brothers decided to give the chain an identity of its own, all of the Smittys were changed to Perkins, and business continued to thrive through the years. If you've never tried potato pancakes from Perkins or any restaurant, now's the time. This is a tasty, classic breakfast recipe that doesn't necessarily have to be for breakfast. I've given you the option to make the potatoes with frozen hash brown potatoes or with fresh potatoes you shred by hand. Maple syrup goes great on these hotcakes. Or you can just go for a little butter and powdered sugar on top. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand with an electric mixer until smooth.
- Add the potatoes to the batter and mix by hand until the potatoes are well combined
- Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray.
- Ladle 1/4-cup dollops of batter into the pan. Cook as many at a time as will fit comfortably in your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned-out stack with a pat of butter on top. Serve syrup on the side, if desired.
- Tidbits: Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds.
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