1 cup potatoes, Russets, grated
1 cup leftover mashed potatoes
1 cup flour
2 tsp baking powder
2 tsp salt
1 tsp freshly cracked black pepper
1/2 cup whole milk
Oil, bacon grease or butter for frying
Serve with apple mash or apple sauce, sugar or sour cream
Remove as much moisture as possible from the raw potato. Do this by wrapping in several layers of dry paper towel or a clean tea towel, and twisting to remove excess liquid. In a medium mixing bowl, whisk dry ingredients; flour, salt and baking powder. Add eggs, raw potatoes and mashed potatoes. Stir in milk. If need be add a tablespoon or two more of milk. You’re looking for a medium-stiff batter. It will be somewhat thicker than pancake batter. It’s best if you let the batter sit for half an hour – the flour will absorb more of the liquid, making the final pancake more tender. Heat a large skillet over medium -low heat. Add a few tablespoons oil to the skillet. Drop the batter by tablespoons onto the hot griddle. Pat them with the back of a spoon to flatten them. Cook until golden brown on both sides – about 8 to ten minutes per side. Make sure you cook them thoroughly – the flour and raw potato takes a bit, but it’s worth the wait. Serve immediately.
You know – if you want, you can make this with leftover colcannon - I’ve done it and it’s just fabulous.