Ingredients with Measurements:
- 2 large potatoes, peeled and grated
- 1 small onion, grated
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine the grated potatoes, grated onion, beaten eggs, all-purpose flour, sour cream, salt, and black pepper. Mix well.
2. Heat the vegetable oil in a skillet over medium-high heat.
3. Using a spoon, drop the potato mixture into the skillet, making small pancakes.
4. Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
- Calories: 110
- Fat: 7g
- Carbohydrates: 9g
- Protein: 2g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add chopped herbs, such as parsley or chives, to the potato mixture for extra flavor.
- Top the pancakes with smoked salmon and a dollop of sour cream for a savory breakfast or brunch dish.
- Serve the pancakes with apple sauce or cinnamon sugar for a sweet twist.
Tips and tricks:
- Squeeze out excess moisture from the grated potatoes and onion before mixing them with the other ingredients to prevent the pancakes from becoming too watery.
- Use a non-stick skillet or a well-seasoned cast-iron skillet to prevent the pancakes from sticking to the pan.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, sour cream, smoked salmon
Pairings:
Sour cream potato pancakes pair well with bacon, sausage, or scrambled eggs for a hearty breakfast or brunch.
Suggested side dishes:
Fresh fruit salad, green salad, roasted vegetables
Troubleshooting advice:
- If the pancakes are too thin and falling apart, add more flour to the mixture to thicken it up.
- If the pancakes are too thick and not cooking through, flatten them out with a spatula while cooking.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Potato pancakes, also known as latkes, are a traditional Jewish dish that is typically served during Hanukkah. They are made with grated potatoes, onion, and egg, and are fried in oil until crispy.
Flavor profiles:
Sour cream potato pancakes are savory and crispy, with a creamy and tangy flavor from the sour cream.
Serving suggestions:
Serve the pancakes hot with a dollop of sour cream on top.
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