Delicious Perkins Potato Pancakes - Copycat
Perkins Potato Pancakes Recipe is a warm and tasty breakfast treat. These pancakes are crispy outside and soft inside.
Ingredients
- Potatoes peeled and grated – 3 large
- Onion grated – 1 small
- Egg – 1 large
- All-purpose flour – 3 tablespoons
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Vegetable oil – 2 tablespoons
- Optional: sour cream or applesauce for serving
Instructions
Grate the Potatoes
- Peel potatoes and grate them finely. Use a box grater or food processor. This makes the pancakes smooth.
Remove Extra Moisture
- Put grated potatoes in a towel. Squeeze out as much water as possible. This helps them get crispy.
Mix the Ingredients
- In a bowl, add potatoes, onion, egg, flour, salt and pepper. Mix well until combined.
Heat the Pan
- Heat a frying pan over medium heat. Add oil and let it warm.
Form the Pancakes
- Scoop a spoonful of batter. Flatten it into a small pancake shape in the pan.
Cook Until Golden
- Cook for 3–4 minutes per side. Flip when edges turn golden brown.
Drain Excess Oil
- Place cooked pancakes on paper towels. This removes extra oil and keeps them crisp.
Serve Warm
- Serve immediately with sour cream or applesauce. Enjoy the crispy and soft texture.
Notes
- Squeeze potatoes very well to avoid soggy pancakes.
- Use medium heat for even cooking.
- Don’t overcrowd the pan while frying.
- Add a pinch of garlic powder for extra flavor.
- Keep pancakes warm in the oven if making many.