Molly is a big fan of this potato pancakes recipe saying I followed it exactly and was very pleased .
Sometimes the most simple ingredients yield the best results to begin .
We'll grade four large peeled potatoes .
It's best to use baking potatoes like then grate one yellow onion , transfer the vegetables into a kitchen towel or colander and squeeze out as much liquid as you can .
This make the pancakes nice and crispy .
Add the trained potatoes and onions into a bowl and stir in one beaten egg , one teaspoon of salt and ground black pepper to taste many recipes .
Members added their favorite blend of spices to make this recipe their own .
Give it a try .
We'll add two tablespoons of flour and stir it in .
If the pancake batter is still loose , add more flour a little at a time to make it thick and hold together to cook the pancakes .
Heat two cups of vegetable oil and a heavy skillet .
Over medium high heat , the oil should be about a quarter inch deep .
Alternatively , all recipes member Daniela suggests baking these pancakes in the 325 °F oven for 45 minutes carefully drop several quarter cup mounds of pancake batter into the oil and flatten with a spatula to make half inch thick pancakes .
All recipes member Ml Morris comments , make sure you don't flip the pancakes until you can see the bottom edges are golden brown .
Then fire on the other side .
About five minutes transfer the fried pancakes to a paper towel line plate to drain and keep warm in a 200 °F preheated oven .
Until serving time member .
Rosemary comments .
My grandmother and mother made their potato pancakes exactly this way for years and years .
This is a true potato pancake batter from the old country .