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2 lg Russet potatoes, peeled and 1/3 c Milk
-cut into 1" chunks 1/4 ts Salt
2 lg Eggs, plus the white from 1/8 ts Red pepper sauce
-1 lg egg 2 tb Flour
1/4 c Grated onion 2 tb Vegetable oil
6 servings
In a 2 quart sauce pan, cook potatoes, covered in water, until tender.
Drain and mash the potatoes, until smooth.
To the potatoes in a bowl add milk, eggs, egg white, salt, onion and hot
pepper sauce. Whisk with wire whisk until smooth. Add flour.
In a skillet over medium heat, heat oil. Using 2 tablespoons batter per
pancake, cook 2 minutes per side or until browned. Place cooked pancakes
on cookie sheet in 200 deg f oven. Recipe makes about 2 dozen cakes.
Serves 4 to 6 people.
NOTE: if desired, pancakes can be made with 2 cups leftover mashed
potatoes. Just omit step one (cooking and mashing potatoes).
NOTE: You may also use instant mashed potatoes. Reduce cooking time to 1
minute per side.
-cut into 1" chunks 1/4 ts Salt
2 lg Eggs, plus the white from 1/8 ts Red pepper sauce
-1 lg egg 2 tb Flour
1/4 c Grated onion 2 tb Vegetable oil
6 servings
In a 2 quart sauce pan, cook potatoes, covered in water, until tender.
Drain and mash the potatoes, until smooth.
To the potatoes in a bowl add milk, eggs, egg white, salt, onion and hot
pepper sauce. Whisk with wire whisk until smooth. Add flour.
In a skillet over medium heat, heat oil. Using 2 tablespoons batter per
pancake, cook 2 minutes per side or until browned. Place cooked pancakes
on cookie sheet in 200 deg f oven. Recipe makes about 2 dozen cakes.
Serves 4 to 6 people.
NOTE: if desired, pancakes can be made with 2 cups leftover mashed
potatoes. Just omit step one (cooking and mashing potatoes).
NOTE: You may also use instant mashed potatoes. Reduce cooking time to 1
minute per side.
