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Tatercakes

Potato pancakes for breakfast (or with a main meal or for a snack).  Makes about 12....

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1 c. potato flakes

2 to 3 tsp. parsley flakes

2 T. butter or butter powder

1 tsp. garlic salt

1 and 1/2 c. boiling water 

1 c. unbleached flour

1 and 1/2 tsp. baking powder (Rumford's)​

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oil/butter for cooking

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In large bowl: mix the potato flakes, parsley, butter, and garlic salt.  Stir in boiling water; let sit while it absorbs. Add flour and baking powder; stir to make a soft dough. Let it cool to warm. Shape into small pancakes about 3 inches wide and just less than 1/2 inch thick.  Heat skillet or griddle onto medium high heat, add oil/butter to help the browning process, also to prevent sticking.  Place the formed tatercakes on hot oiled skillet and cook until well browned on one side, then turn and cook other side the same.

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