Potato Griddle Cakes
Yield: sixteen 4-inch pancakes
- 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.
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