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.
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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.
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And Jan 29- Feb 4 while supplies last, our ribs are on sale!
Full Rack $12, Half Rack $7. (Sticky sauce just a $1.00