Potato Pancakes

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Potato Pancakes with applesauce and yogurt (c) 2012 barefoot photos

Latkes aka Potato Pancakes

I love Latke season! Even though the ‘taters we grew last summer were hit with a blight, we still made a batch using red potatoes for Mike’s dad. He ate with gusto, re-stacking his plate several times.

I was tickled when our son’s wife held a Hanukkah party and Dev made the Latkes, using his dad’s recipe.  Funny thing is, they were not a food either of us had ever eaten until we were grown. However, rumor has it that my Bavarian Gramma Ruhland and my Polish great-aunt Adeline made deeeeeee-lish potato pancakes.

Potato Pancake aka Latkes (c) 2012 barefoot photos

They can be a versatile component of your cuisine. Serve them for breakfast with some maple syrup.

For lunch with Greek style yogurt and homemade applesauce.

For dinner, they can be a side dish with salsa or ketchup.

The recipe for Potato Pancakes is about as easy as they come. Unfortunately, I haven’t figured out a vegan version, so if you know of one, I’d love to hear about it.


6 potatoes (we used red, but just about any potato will work)

4 eggs

freshly ground black pepper to taste


Wash, don’t peel the potatoes.

Grate potatoes using medium-holed grater

Mix eggs with grated potatoes and sprinkle in black pepper to taste.

Drop mixture by spoonfuls onto heated (400 degrees) buttered skillet. Mush each pancake flat using back of spoon.

Practice patience while you wait….After a few minutes, flip pancakes using a spatula. Check to make sure the pancakes have turned golden brown. If not, let cook another minute or two and then flip.

This recipe makes enough for about 3 – 4 people. It is easily adjusted to make much larger or smaller quantities.


2 Responses

  1. Fran Sanchez

    I grew up with Potato Pancakes and have been making them since for my family.
    My family makes them with shredded onion and flour, in addition to the potatoes, salt and pepper.
    We serve with applesauce or sour cream.

    • Your version also sounds utterly delicious, Fran. Thanks for the recommendation.