Published Jan 04, 2010 in Potatoes

This recipe article for potato pancakes was published in the Leader-Press newspaper, Springfield, MO in 1958. Article and recipe are typed below along with a scanned copy of the clipping. BTW, a cooked picnic ham was 39¢ a pound and a 10-oz. pkg of breaded shrimp was 59¢ at that time (advertisement on back of clipping).

Potato Pancake an Art
by GAYNOR MADDOX
NEA Food Editor

Crisp potato pancakes fried in hot fat and served with homemade applesauce, and the Milwaukee Braves, are two good reasons why Milwaukee is such a justifiably proud city. Come Saturday night, come the pancakes, according to Mrs. W. F. Burbach, who lives there.

“Making perfect potato pancakes (Kartoffel Pfannkuchen) is almost a lost art,” she says. “But it needn’t be! Very easy to do with a pancake mix–makes them lighter and fluffier.”

“Soak the peel potatoes in cold water overnight or for several hours to remove any excess starch. Use quickly after they have been grated to prevent darkening. Add a hint of grated nutmeg or minced parsley for variety. Fry in hot fat just before serving so they will be crisp and piping hot. Serve with slices of Canadian bacon and homemade applesauce.”

Mrs. Burach’s Potato Pancakes
(Makes 6 servings)

Six large white potatoes, 1 small onion, 2-3 cup pancake mix, 2 teaspoons salt, 3 eggs, beaten.

Peel white potatoes and soak overnight or for several hours in cold water. Grate enough potatoes to make 3 1/2 cups. Grate onion. Spoon off excess liquid. Add pancake mix, salt and eggs. Stir lightly until well blended. For each pancake, place a large spoonful of batter in frying pan containing 1/4 to 1/2 inch hot fat. Cook to a golden brown on both sides, turning only once. Serve with warm applesauce. This makes a filling main dish for a meatless dinner.

Vintage Potato Pancake Recipe & Article Clipping

The 2 Week Diet

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