From the kitchen
Potato Milk Pancakes
Light, tender pancakes with a soft crumb thanks to potato milk's neutral, starchy body.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups Potato Milk
- 1 large Egg
- 3 tbsp Melted Butter
Method
- Whisk the flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the potato milk, egg, and melted butter.
- Pour the wet ingredients into the dry and stir just until combined.
- Cook 1/4-cup portions on a lightly buttered griddle over medium heat until bubbles form, 2 to 3 minutes.
- Flip and cook 1 to 2 minutes more until golden.
Kitchen note
Potato milk's own starch content contributes lightly to this batter's structure, similar in spirit to the way a small amount of potato starch is sometimes added to pancake batter on purpose for tenderness.
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