2 medium russet potatoes, peeled , divided
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 cup buttermilk
3 tablespoons butter
Cut 1 potatoe in chunks and boil until tender.
Drain potato return to saucepan and mash. Transfer to medium bowl. Shrek remaining potato on a large whole box grater, add to the bowl with mashed potatoes. Stir in flour, baking powder and salt until blended. Steer in buttermilk. Melt 1 tablespoon butter in large skillet Drop for slightly heaping tablespoon full of batter into the skillet, flatten into 21/2 inch circles. Cook about four minutes per side or until golden and puff. Cover and keep warm repeat with the remaining butter and batter. You can serve it with melted butter, sour cream or applesauce.
Guten Appetit.
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