Another Sunday Night Dinner here at the Buck house. Tonight we had very yummy potato pancakes with bacon and chives. This one is a winner I think, they were gobbled right up. On the side we had slices of crispy cabbage and for dessert we had a chocolate orange pie (I’ll be posting about that one later in the week). The kids are all in their beds now, vacation is over and school starts back up in the morning. It was a great vacation and a nice dinner together tonight to wrap things up. Here is a look at the pancakes we shared:
Let me tell you, this stack of pancakes went quickly! They are super easy to make. Start with two Springdell eggs and 1/2 a cup of milk in a bowl.
Add in 1/2 a cup of parmesan cheese and 1/2 a cup of sharp cheddar cheese.
In another bowl place 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of salt, 1 teaspoon of onion powder and a sprinkle of black pepper.
Give four of your potatoes from your Springdell share a good scrub.
I decided not to peel them to get the added benefits of the potato but you can peel them if you’d like. Use a grater, being careful of your fingers, grate all four of them and add them to the bowl with the liquid ingredients. Do not drain the liquid from the bowl. Add the dry ingredients into the wet using a fork.
Add a handful of chopped chives to the bowl, the amount to please your tastes. Also add freshly cooked bacon crumbles. Side note here, save the bacon drippings to in roasting your crispy cabbage rounds!
You are ready to go. Place mounds of the potato mixture into a pan with hot oil (not olive oil, use a flavorless oil).
When they are browned, flip them and cook the other side. Now, there is nothing worse than a cold potato pancake so here’s a tip to keep them warm. Place a rack on top of a sheet pan and place the pancakes into the oven at a low 275 degrees as they come off the griddle. The rack will keep them from getting soggy and you have warm pancakes when you are ready to serve.
All that’s left is to sit down and enjoy your meal. Have a great week Springdell family, Enjoy!
