Potato Griddle Cakes

Recipe from

Oxmoor House


2 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons salt
2 eggs, beaten
1 3/4 cups milk
1/2 cup cold, cooked mashed potatoes
1/3 cup shortening, melted


Combine first 5 ingredients in a medium mixing bowl; stir well. Combine eggs, milk, potatoes, and shortening; beat well. Stir into dry ingredients.

For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges are slightly dry. Turn and cook until bottom sides are browned. Serve with butter and syrup.