Potato Pancakes - Revision history

Griscom: /* Yield */

2012-12-31T15:04:23Z

Yield

← Older revision		Revision as of 15:04, 31 December 2012
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	4 servings (about 24 small pancakes).		4 servings (about 24 small pancakes).

	[http://www.nytimes.com/2006/12/06/dining/061frex.html?_r=0\| New York Times]		[http://www.nytimes.com/2006/12/06/dining/061frex.html?_r=0\| New York Times], 6 December 2006.

Griscom: /* Yield */

2012-12-31T15:03:50Z

Yield

← Older revision		Revision as of 15:03, 31 December 2012
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	4 servings (about 24 small pancakes).		4 servings (about 24 small pancakes).

	[http://www.nytimes.com/2006/12/06/dining/061frex.html\| New York Times]		[http://www.nytimes.com/2006/12/06/dining/061frex.html?_r=0\| New York Times]

Griscom: /* Yield */

2012-12-31T15:03:26Z

Yield

← Older revision		Revision as of 15:03, 31 December 2012
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	4 servings (about 24 small pancakes).		4 servings (about 24 small pancakes).

	[http://www.nytimes.com/2006/12/06/dining/061frex.~~htm~~\| New York Times]		[http://www.nytimes.com/2006/12/06/dining/061frex.html\| New York Times]

Griscom at 15:02, 31 December 2012

2012-12-31T15:02:57Z

← Older revision		Revision as of 15:02, 31 December 2012
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	4 servings (about 24 small pancakes).		4 servings (about 24 small pancakes).

	[http://www.nytimes.com/2006/12/06/dining/061frex.~~html~~\| New York Times]		[http://www.nytimes.com/2006/12/06/dining/061frex.htm\| New York Times]

192.168.10.107 at 00:14, 29 March 2009

2009-03-29T00:14:00Z

← Older revision		Revision as of 00:14, 29 March 2009
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			(Also known as latkes...)

	==Ingredients==		==Ingredients==

192.168.10.107 at 00:12, 29 March 2009

2009-03-29T00:12:53Z

← Older revision		Revision as of 00:12, 29 March 2009
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	# Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.		# Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.

	==Yield== 4 servings (about 24 small pancakes).		==Yield==
			4 servings (about 24 small pancakes).

	[http://www.nytimes.com/2006/12/06/dining/061frex.html\| New York Times]		[http://www.nytimes.com/2006/12/06/dining/061frex.html\| New York Times]

192.168.10.107 at 00:11, 29 March 2009

2009-03-29T00:11:11Z

← Older revision		Revision as of 00:11, 29 March 2009
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	~~'''~~Ingredients~~'''~~		==Ingredients==

	* 2 large eggs		* 2 large eggs
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	* Applesauce and sour cream for serving (optional).		* Applesauce and sour cream for serving (optional).

	~~'''~~Method~~'''~~		==Method==

	# In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.		# In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.
	# Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.		# Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.

	~~'''~~Yield~~'''~~ 4 servings (about 24 small pancakes).		==Yield== 4 servings (about 24 small pancakes).

	[http://www.nytimes.com/2006/12/06/dining/061frex.html\|New York Times]		[http://www.nytimes.com/2006/12/06/dining/061frex.html\| New York Times]

192.168.10.107 at 00:10, 29 March 2009

2009-03-29T00:10:16Z

← Older revision		Revision as of 00:10, 29 March 2009
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	'''Yield''' 4 servings (about 24 small pancakes).		'''Yield''' 4 servings (about 24 small pancakes).

	[http://www.nytimes.com/2006/12/06/dining/061frex.html: New York Times]		[http://www.nytimes.com/2006/12/06/dining/061frex.html\|New York Times]

Griscom at 01:25, 26 February 2009

2009-02-26T01:25:10Z

← Older revision		Revision as of 01:25, 26 February 2009
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	'''Yield''' 4 servings (about 24 small pancakes).		'''Yield''' 4 servings (about 24 small pancakes).

	~~New York Times~~ [http://www.nytimes.com/2006/12/06/dining/061frex.html]		[http://www.nytimes.com/2006/12/06/dining/061frex.html: New York Times]

Griscom: New page: '''Ingredients''' * 2 large eggs * 3 cups grated drained all-purpose potatoes * ¼ cup grated onion * 1 teaspoon salt, more to taste * ¼ teaspoon freshly ground black pepper * 2 to 4 tab...

2009-02-26T01:22:02Z

New page: '''Ingredients''' * 2 large eggs * 3 cups grated drained all-purpose potatoes * ¼ cup grated onion * 1 teaspoon salt, more to taste * ¼ teaspoon freshly ground black pepper * 2 to 4 tab...

New page

'''Ingredients'''

* 2 large eggs
* 3 cups grated drained all-purpose potatoes
* ¼ cup grated onion
* 1 teaspoon salt, more to taste
* ¼ teaspoon freshly ground black pepper
* 2 to 4 tablespoons matzo meal, or as needed
* Canola oil, for frying
* Applesauce and sour cream for serving (optional).

'''Method'''

# In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and let it sit about 30 seconds to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.
# Place a large skillet over medium heat, and add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of batter, flattening them gently to make thick pancakes. When bottoms have browned, after 2 to 3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm. Serve hot with applesauce and sour cream, if desired.

'''Yield''' 4 servings (about 24 small pancakes).

New York Times [http://www.nytimes.com/2006/12/06/dining/061frex.html]