Traditional Potato Pancakes

Good luck finding a quality potato pancake in the marketplace. There’s a reason for that; they’re labor intensive. Plus they require skill and patience. 

Well, I’ve decided to make them myself.

Besides a clean and minimal ingredient list, mine are also of higher quality than anything else out there. These pancakes are cooked in Ghee, which is clarified butter. Google Ghee to check out the health benefits compared to cheap vegetable oil. If I’m making it- I will always defer to the higher end ingredients- regardless of cost. 

Drop them in the air fryer frozen—at 425f or a little higher. Play with them a bit to find the perfect cooking temp.

You can do a conventional oven. (preheated) to 425-450f. Bake on a cookie sheet. Consider putting parchment paper on the baking surface. From freezer into oven- making sure to space them for best results. Shouldn’t take long.

You can spray a nonstick pan with a little fat and do them from frozen in the pan- on the stove (in a hot pan.)

Note: these pancakes are not hockey pucks like most in the market. Mine are delicate and tender- so handle with care!

Note: These are more of a crispy pancake as opposed to the soft Polish variety. Both are excellent but different.

Ingredients: fresh Russet Potatoes, fresh Yellow onions, Ghee (clarified butter), Eggs, flour, salt/pepper

And a lot of hard work👨‍🍳