Potato pancakes

Potato pancakes

Ingredients/Components

• salt - 1 tsp
• flour - 1 Tbsp
• large onion - 1 item
• slightly beaten egg - 1 item
• grated raw potatoes - 3 c
• crushed bread crumbs - 3 Tbsp
• pinch each of pepper and nutmeg - 1 item

How to make potato pancakes:

Sift a mound of flour in wooden bowl and make a hole in the middle of it with your fist. Put 2 teacups of clabber or buttermilk in the hole and put in 10 pinches of sody, a little spoonful of baking powder and a small palmful of table salt. Add a lump of lard the size of a walnut. Mix with the fingers until you can handle the dough.

Work (knead) until it makes a smooth soft ball. Pinch off wads of dough the size of a big walnut. Put it in a greased pan and flatten with your fist. Put them in the oven. Bake quick.

If milk is very sour, put in 2 more pinches of sody.

To make tea cakes, add 1 teacup of sorghum molasses or honey and 2 eggs and leave off 1 teacup of sour milk to the flour. Make stiff dough. Roll out in cookies and bake. Ginger, cinnamon, maple sugar or any flavoring can be used to flavor them, or chopped up nuts give them a good taste. These are good with hot sassafras tea and in lunch buckets.

Recipe categories: Pancakes and waffles, Breakfast, Side dish.