Amish Potato Pancakes Recipes

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.

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.

Steps:

• In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
• Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Steps:

• In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.

Steps:

• Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
• Liquid will run from the potato/onion mixture.
• Drain any liquid that forms.
• Stir in the slightly beaten eggs.
• Add flour, salt and baking powder and mix thoroughly.
• On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
• Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
• Cook for 5- 7 minutes on each side.
• Drain on brown paper.
• Serve with warm cinnamon applesauce or sour cream and chives.

Steps:

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

Steps:

• Sprinkle yeast over water that has been placed in your mixer.
• Allow the yeast to activate and then mix in sugar.
• Then add potatoes, salt, shortening, and eggs.
• Add flour a cup at a time stopping at 8.
• Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
• Place in a greased bowl and cover with a towel.
• Allow to rise till doubled in a warm place.
• Measure another 1/2 c flour into a bowl.
• Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
• Break off dough and form into rolls.
• Roll into flour just to coat.
• Place on a greased pan and allow to rise till almost doubled.
• Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
• Prep time does not include rise time as that will vary.