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Celebrate Idaho Potato Lovers Month with these delicious potato pancakes, Latkes. This super simple recipe is super tasty!
2 large baking potatoes
1 extra-large egg, whisked
3 tablespoons all-purpose flour
1 1/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons butter
Peel the potatoes and grate them. Place the grated potatoes in a paper towel and drain as well as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well.
Melt butter in a large saute pan over medium heat. Place a palm full of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet. Top with sour cream and parsley.
The recipe so nice we baked them twice! These potatoes are a delicious dream and are so easy to make!
6 small russet potatoes
1/2 cup millk
1/3 cup Food Club sour cream
1/2 teaspoon garlic powder
1/4 cup butter
1 tablespoon sliced green onions
6 pieces of bacon cooked crisp and chopped or 3 tablespoons bacon bits
1 1/2 cups shredded cheddar cheese ,
salt and pepper to taste
Preheat oven to 375 degrees. Wash potatoes and poke with a fork to vent. Bake potatoes in oven 1 hour.
Slice each potato in half lengthwise. Scoop out the flesh of the potato leaving a little bit around the skin.
In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add milk as needed until creamy. Stir in green onions, bacon and 3/4 cup cheddar cheese.
Fill each skin with the mashed potato filling and top with remaining cheese.
Bake 15-20 minutes or until heated through and cheese is melted.
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Nothing will make Saturday morning memories faster than a great batch of blueberry pancakes. Whip these up and create memories that will last a lifetime! These are golden brown, delicious, and bursting with blueberries!
3/4 cup buttermilk
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan
- Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
- Heat a nonstick pan over medium-low heat. Melt a pat of butter in the pan.
- Pour about 1/3 cup of batter into the hot skillet and flatten it out. Place some blueberries on top. Cook until bubbles form and pop and leave a hole, and flip for 1 minute.
- Enjoy with syrup and powdered sugar!