Perkins Family Restaurants Potato Pancakes

By srumbel

When Matt and Ivan Perkins tasted the food at Smitty's Pancake House in Seattle, they were smitten. Soon they had purchased the rights to William Smith's recipes, which had been perfected at his renowned restaurant that opened just after the end of World War II. In 1958, the brothers opened their own Smitty's restaurants in Cincinnati, Ohio, and eventually changed the name from Smitty's to Perkins.

If you've never tried potato pancakes from Perkins, or any restaurant, now's the time. I've given you the option to make the potatoes with frozen hash brown potatoes or with fresh potatoes you shred by hand. It's up to you. Use maple syrup on these hotcakes, or go for a little butter and powdered sugar on top.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole milk
• 4 large eggs
• 3 tablespoons butter, melted
• 3 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced onion
• 2 1/2 cups frozen (and thawed) hash browns or
• peeled and shredded fresh russet potatoes (3 to 4)
• Butter
• Syrup

Details

Servings 1
Cooking time 20mins
Adapted from topsecretrecipes.com

Preparation

Step 1

If you've never tried potato pancakes from Perkins, or any restaurant, now's the time. I've given you the option to make the potatoes with frozen hash brown potatoes or with fresh potatoes you or with fresh potatoes you shred by hand. It's up to you. Use maple syrup on these hotcakes, or go for a little butter and powdered sugar on top.

Update 1/9/17: I suggest increasing the baking powder
to 3/4 teaspoon, upping the salt to 1 teaspoon, and only using frozen hash brown potatoes. Thaw the potatoes and squeeze out the water before adding them to the batter or your batter may wind up too thin. If it does seem too thin, add a little more flour (1 tablespoon at a time)


1. Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand with an
electric mixer until smooth

2. Add the potatoes to the batter and mix by hand until the potatoes are well combined

3. Let the batter rest while you preheat a non-stick skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray.

4. Ladle 1/4-cup dollops of batter into the pan. Cook as many as will fit in your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned-out stack of 3 with a pat of butter on top. Serve syrup on the side, if desired.

. Ladle 1/4-cup dollops of batter into the pan. Cook as many as will fit in your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned-out stack of 3 with a pat of butter on top. Serve syrup on the side, if desired.

Tidbits: Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds.
potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds.