Sour Cream Potato Pancakes

By Connie

Ingredients:

* 6 Yukon gold potatoes, peeled and cut into 1-inch chunks
* 2 eggs
* 1 tablespoon sour cream
* 1 cup all-purpose flour
* Pinch salt
* Olive oil or grapeseed oil, for cooking

Directions:

In the bowl of a food processor, add the potatoes, eggs, sour cream, flour, and salt.

Pulse until the mixture is just blended and you don't have chunks. It should look like cooked oatmeal. Do not over-mix or the potatoes will get gummy!

Heat a good swirl of oil in a nonstick pan or griddle over medium heat.

Drop a heaping tablespoon of batter into the pan to make bite-sized cakes. Cook the cakes until golden brown and cooked through, about 2 minutes on each side.

Drain on paper towels. Season with salt.

Ingredients

• Ingredients:
• 5 to 6 Yukon Gold Potatoes
• 2 eggs
• 1 TBSP sour cream
• salt and pepper
• 1 Cup Flour

Preparation

Step 1

Directions:

Peel, drain, and cut up cooked potatoes
Pulse slightly in blender - not too much
ADD:
2 eggs
1 TBSP sour cream
salt and pepper. Pulse again slightly.
ADD:
1 Cup flour
Pulse again to the consistency of oatmeal - if you overpulse, mixture becomes too watery and won't stay together.

Oil a griddle and drop by 1/2 dollar size spoonfuls or larger ones. Can use as main course serving or appetizer size with toppings. Cook till golden brown on both sides and drain on paper towels.