RCI-BR.008.0074.001
Gee Estate Irish Potato Pancakes
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gee Estate in Quinlan, Texas in 1994.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 cups
- 1 teaspoon
- 1 tablespoon
- 2 unit
- 1 cup
- 4 tablespoons
- 1 tablespoon
Method
1
Combine mashed potatoes, flour, salt, baking powder, and nutmeg in a large mixing bowl, stirring until well blended.
2
Create a well in the center of the dry mixture and add beaten eggs and milk, whisking together until a thick batter forms.
3
Heat a lightly buttered griddle or large skillet over medium-high heat until a drop of water sizzles on the surface.
2 minutes
4
Pour 1/4 cup batter per pancake onto the hot griddle, spacing them about 2 inches apart.
5
Cook for 3-4 minutes until the bottom is golden brown and edges appear set.
4 minutes
6
Flip each pancake carefully and cook the other side for 2-3 minutes until golden.
3 minutes
7
Transfer cooked pancakes to a warm plate and keep warm while cooking remaining batter in batches.
8
Warm the light corn syrup in a small saucepan over low heat, stirring occasionally until pourable.
2 minutes
9
Serve the warm potato pancakes on individual plates, drizzling with warm corn syrup.