Recipe: Silver dollar potato pancakes
2 large potatoes (about 1 pound), peeled (Yukon Gold are perfect)
1 large egg
1 1/2 tablespoons fresh minced chives
About 2 1/2 tablespoons all-purpose flour
Freshly ground black pepper
2 to 3 tablespoons vegetable oil
About 1 cup sour cream, crème fraîche, or Greek-style yogurt; and/or applesauce
1 Grate the potatoes on the coarse side of a large box grater into a large bowl. Let sit for 10 to 15 minutes. Using your hands, squeeze the grated potatoes to release the brown starchy liquid; discard the liquid.
2 In a medium bowl, whisk the egg and add the potatoes. Add 1 1/2 tablespoons fresh minced chives. Add 2 tablespoons of the flour and a generous dash of salt and pepper. If the mixture seems to hold together, it’s fine; if not, add the additional 1/2 tablespoon flour.
3 Heat a large skillet over medium heat. Add 1 tablespoon of the oil and let it get hot for about 1 minute. Carefully place a heaping tablespoon of the mixture— about 2 inches wide and 1 inch thick—into the hot skillet for each pancake. Let cook, undisturbed, for 3 minutes. Gently flip the pancakes over and, using your spatula, gently flatten them just slightly. Cook for another 4 to 5 minutes, adding more oil if needed, or until the pancakes are a rich golden brown on each side and cooked through and tender. (Cut one open to test.)
4 Drain on paper towels and serve hot with accompaniments. (You can also make them ahead of time and reheat them on a cookie sheet in a 300 degree F oven for about 10 minutes, but they’re never quite as good.)
Makes about twelve 2-inch pancakes; serves 5 to 6.
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Excerpted from Stonewall Kitchen Breakfast: A Collection of Good Morning Recipes. Published by Chronicle Books. Copyright © 2009 by Jonathan King, Jim Stott and Kathy Gunts. All rights reserved. Reprinted by permission of Chronicle Books.