Potato Pancake WedgesI burned it a little, but it still tasted good. Tom didn't get a chance to try it, but I think he'll like it.
- 3 medium pancakes (about 1 pound)
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1 tablespoon finely chopped onion
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 eggs, beaten
- 2 tablespoons margarine or butter
Prepare potatoes as directed, pare. Shred enough to measure 2 cups. Rinse well; drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back onto skillet. Cook about 5 minutes longer or until brown. Cut into wedges.
Thursday, March 14, 2013
Potato Pancake Wedges
Tonight, as an accompaniment to some Oven Fried Chicken, I prepared Potato Pancake Wedges from the Betty Crocker Cookbook.