Potato pancakes from The King Arthur Flour 200th Anniversary Cookbook by Brinna B. Sands and King Arthur Flour

  • chives
  • potatoes
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 21, 2019

    The ingredient proportions in this basic recipe work fine. I usually substitute finely chopped scallions for the onions/chives. Finely chopped parsley (up to 6 tbsp) folded into the batter also works well. Recipe calls for beating the egg whites separately to firm peaks and then folding them into the batter, but I never found this to make a difference in the final texture (could be my technique!). I now skip this step and simply beat the whole eggs together at the start of making the batter. Peanut oil works great for cooking the pancakes.

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