Potato Pancakes

These aren’t the traditional latkes, which to my understanding, contain little or no flour. These are more like savoury pancakes with some shredded potatoes added in. The potatoes lend the pancakes moisture, softness, and texture. A little bit of grated jalapeno monterey cheese kicks it up a bit. Excellent for breakfast, and the leftovers make for great snacking.

Potato Pancakes
makes twelve 4-inch pancakes

1 medium potato, shredded to make about 1 cup
1/2 c. grated jalapeno monterey jack cheese
1 egg
1/4 c. sour cream
1/2 c. milk
1/4 tsp. black pepper
generous pinch of salt
1/4 tsp. garlic powder
3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 c. chopped green onions
oil for frying (2-4 Tbsp.)

Place potatoes, egg, cheese, sour cream, and milk in a large bowl. Mix well. Add remaining ingredients. Mix until moistened, taking care not to over mix.

Heat a skillet on medium heat, add 1 Tbsp. oil and swirl to coat the bottom. Add the batter by the spoonful and spread out. Cook for 2 minutes or until bubbles rise to the surface and bottom is golden brown. Flip over and cook for another 2 minutes.

Serve warm. Sprinkle with more shredded cheese and green onions. Sour cream makes a nice addition.

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