If you’re looking for an easy pancake recipe that can be whipped up quickly, you’ve come to the right place! Pancakes are a classic breakfast staple that are loved by people of all ages. Whether you prefer them plain or with a variety of toppings, making pancakes from scratch is a simple and satisfying way to start your day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted

Instructions:

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the egg and then add the milk and melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix – it’s okay if there are a few lumps.
4. Heat a griddle or skillet over medium heat. Grease the surface with a small amount of cooking spray or butter.
5. Use a 1/4 cup measuring cup to scoop the batter onto the griddle or skillet. Leave enough space between the pancakes to allow for spreading.
6. Cook the pancakes until bubbles form on the surface, then flip and cook for an additional minute or two on the other side.
7. Serve hot with your favorite toppings, such as butter, maple syrup, fresh fruit, or whipped cream.

Tips:

• For fluffier pancakes, add an additional teaspoon of baking powder to the dry ingredients.
• To keep the pancakes warm while you cook the rest of the batch, place them in a warm oven (set to 200 degrees Fahrenheit) on a plate covered with foil.
• If you prefer thicker pancakes, add a bit more flour to the batter. For thinner pancakes, add a bit more milk.
• To add extra flavor, try adding a pinch of cinnamon, nutmeg, or vanilla extract to the batter.
• If you want to make the pancakes even healthier, you can substitute some of the flour with whole wheat flour or almond flour. You can also use a non-dairy milk alternative, such as almond milk or soy milk, instead of cow’s milk.

easy recipe for potato pancakes

Ingredients:

• 2 large potatoes, peeled and grated
• 1 small onion, grated
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil

Instructions:

1. In a large bowl, combine the grated potatoes, grated onion, beaten eggs, all-purpose flour, baking powder, salt, and black pepper. Mix well to combine.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Using a large spoon, drop the potato mixture into the hot oil, forming small pancakes. Flatten them slightly with the back of the spoon.
4. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
5. Serve the potato pancakes hot, with sour cream or applesauce, if desired.

Additional Notes and Tips:

• You can use a food processor or a box grater to grate the potatoes and onion. Squeeze out any excess moisture from the grated potatoes before adding them to the bowl.
• If the potato mixture is too thin, add more flour. If it’s too thick, add a little milk or water.
• You can add other ingredients to the potato mixture, such as chopped herbs, shredded cheese, or cooked bacon bits.
• For a gluten-free version, use a gluten-free flour blend or almond flour instead of all-purpose flour.
• To keep the potato pancakes warm while you cook the rest, place them on a baking sheet in a 200°F oven.
• Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or in the oven before serving.

easy recipe for potato pancakes

additional information on potato pancakes:

• Potato pancakes, also known as latkes, are a traditional dish in many Eastern European countries, such as Poland, Ukraine, and Russia. They are typically served during Hanukkah and other holidays.
• In the United States, potato pancakes are often served for breakfast or brunch, along with eggs and bacon or sausage.
• There are many variations of potato pancakes, depending on the region and the family recipe. Some recipes use grated potatoes and onions only, while others add flour, eggs, and other ingredients for a fluffier texture. Some recipes use mashed potatoes instead of grated potatoes.
• Potatoes contain starch, which helps bind the ingredients together and gives the pancakes their crispy exterior. However, too much starch can make the pancakes gummy or heavy. That’s why it’s important to remove as much moisture as possible from the grated potatoes before adding them to the batter.
• Vegetable oil is the best oil for frying potato pancakes, as it has a high smoke point and neutral flavor. You can also use canola oil or grapeseed oil.
• Sour cream and applesauce are the traditional toppings for potato pancakes, as they provide a tangy and sweet contrast to the savory pancakes. You can also serve them with ketchup, hot sauce, or maple syrup.
• Potato pancakes are a great way to use up leftover mashed potatoes or boiled potatoes. Just mash or shred them and follow the recipe as usual.
• For a healthier version of potato pancakes, you can bake them instead of frying them. Preheat the oven to 400°F and place the pancakes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and crispy.

Here’s a table format of the recipe:

Ingredients:

• 2 large potatoes, peeled and grated
• 1 small onion, grated
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil

Instructions:

1. In a large bowl, combine the grated potatoes, grated onion, beaten eggs, all-purpose flour, baking powder, salt, and black pepper. Mix well to combine.
2. In a large skillet, heat the vegetable oil over medium-high heat.
3. Using a large spoon, drop the potato mixture into the hot oil, forming small pancakes. Flatten them slightly with the back of the spoon.
4. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
5. Serve the potato pancakes hot, with sour cream or applesauce, if desired.

I hope this information helps! Enjoy your potato pancakes.