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Potato Griddle Cakes

Potato Griddle Cakes

Oxmoor House JANUARY 1984

  • Yield: sixteen 4-inch pancakes

Ingredients

  • 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

Preparation

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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Potato Griddle Cakes recipe

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