Perkins Potato Pancakes

Maryanne Stauback’s Perkins Potato Pancakes

Maryanne is a colleague of mine at Macy’s and also a good cook. “My dad, Ernst, is a fan of Perkin’s potato pancakes. As a team, we developed this recipe, and now it’s one of our favorites”, she said.

I made these during a recent demo and wow! They are really good. This recipe makes a generous amount and you can reheat leftovers in the oven or microwave. I’ve had several requests for this, including Janet, a Northwest Press reader, and a Boone County Kentucky Reader.

3 eggs, separated
3 pounds red potatoes, unpeeled
1 pound onions or to taste
1-3/4 cup flour
3 teaspoons salt
1 teaspoon baking powder
1 cup skim milk
3 tablespoons Canola

Whip egg whites and set aside. In food processor with grating blade, grate potatoes and onions. Pour into bowl. Using the chopping blade, blend egg yolks, milk and oil.

Add potatotes and onions and pulse until chopped coarsely. Sift dry ingredients (I just used a whisk) and add to egg mixture. Pulse until blended.

Batter should be slightly lumpy. Pour into bowl and fold in whipped eggs. Heat griddle and add oil. Fry like pancakes over medium heat. Keep warm in oven until ready to serve. Makes 9-12 servings.