(Home style potatoes)
2 Large Red Skinned Potatoes
1 Cup Flour
1/2 Cup Sugar
1.5 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 Cup Sour Cream
1/3 Cup Milk
3 TBS Melted Butter
1 Large Lemon
1/4 Cup Lemon Juice
1.5 tsp Vanilla Extract
4.5 Ounces of Cream Cheese
3 TBS Brown Sugar
1/2 TBS Soft Butter
1 TBS Milk
1/4 tsp Vanilla Extract
In a small bowl, mix together the icing ingredients with a silicone spatula. The texture should be smooth, and taste of cream cheese and vanilla. Refrigerate for later.
Dice the Potatoes into small cubes
Heat a large sauté pan to medium high heat
Add about 2 TBS of olive oil, heat for a few moments, and drop the potatoes in on top.
Sprinkle the potatoes with Garlic Salt to taste. A little goes a long way, so you are likely going to use about 2–3 TBS total.
Toss the potatoes around a bit, and add in another 1–2 TBS of Oil. Reduce the heat down to a medium low. Let them cook while you prepare the pancake batter.
If you plan on using a griddle, have some soft butter available to brush on, and heat the device to 300° F.
Mix the flour, sugar, baking powder, soda, and salt into a large mixing bowl. Mix around with a whisk. In a separate bowl mix together the Sour Cream, Milk, Egg, Melted Butter, and vanilla extract. Once mixed well, pour into the dry ingredients, and whisk until smooth.
Use a microplane or equivalent tool and capture the zest of the lemon. Mix gently into the batter. Cut and juice the lemon into the batter, mix thoroughly.
Brush griddle with butter, which should sizzle but NOT smoke. Pour approximately 1/3 of a cup of batter into rounds.
As the first 2 or 3 pancakes are cooking, check on your potatoes. They should be just about done. Taste for consistency and seasoning. Remove potatoes into a bowl, and use the pan for optional scrambled eggs.
Flip the pancake over as the bottom begins to move into the golden brown territory. Continue until the batter is spent, and plate up.
Place a TBS of icing between 2 pancakes. The icing will soften and spread evenly. Optional: place a dollop on top for fun.
This recipe is inspired by the Lemon Poppyseed pancakes from Joy Bus Diner in Phoenix — https://www.thejoybusdiner.com/