How to Make Pioneer Potato Cakes

Estimated reading time: 5 minutes

Potatoes were a staple food for peasants from the countries of Eastern Europe, such as Austria, Germany, and Poland. Because potatoes were inexpensive and easy to store, they were used for many different meals, including potato pancakes. In times of scarcity, potato pancakes were calorie-dense and full of vitamins. 

Over time, these pancakes also developed into the famous potato latkes that are eaten in celebration of Hannukah. 

Potato pancakes have been around for a while, but they're not as popular as they were in the pioneer days. This is a shame because they’re still an inexpensive meal, and they make a delicious, nutritious, and inviting comfort food. The recipe is simple and straightforward, and you can adjust it to meet your needs. 

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Ingredients:

• 6 medium potatoes
• 2 teaspoons salt
• ½  cup milk
• 2 eggs
• 1 cup flour
• Shortening or canola oil 
• Cornstarch (optional)

Directions to Make Potato Pancakes:

1. Wash your potatoes. You can peel them if you like, but I left the skin on for extra nutrients. Cut out any starchy spots or eyes. 

2. Prepare your cast iron skillet if you are using one. I like to preheat my cast iron with a bit of oil just to ensure it is well-seasoned. 

3. Leave your skillet on very low heat and your shortening or oil. I used 1 cup of Crisco in my skillet. You can use more or less in order to get about ¼ inch of oil in the bottom of your pan. 

4. Grate the potatoes. I used a mandoline to grate mine, but I always use the safety holder to protect my fingers. The finer you grate the potatoes, the more uniform and pancake-like your latkes will be. 

5. Mix together your potatoes, salt, milk, eggs, and flour. Stir until they are well-blended. If the mixture is too soupy, you can add a little bit more flour or cornstarch. 

6. Turn up the heat on your skillet so that your shortening melts. I turned my burner up to 7 – medium-high heat. You may need to keep your heat a little bit lower, especially if you aren’t using cast iron. 

7. Carefully spoon your pancake mix into the melted oil, so you don’t splash yourself. You can make them whatever size you like – I prefer to make them like a medium-sized pancake. 

8. Allow the pancake to brown on one side, and then flip it. Cook until both sides are a golden brown.

9. Top your pancake with syrup, powdered sugar, or nothing at all. 

Tips for Better Pancakes 

Keep your oil at a consistent temperature. When you spoon your pancake mix into the oil, it should sizzle but not pop. 

Smaller and thinner cakes will cook faster and more evenly. 

You can make your cakes more flavorful by grating onions, peppers, or even carrots or cheese and mixing them into the potato mixture. 

Freeze potato pancakes individually. Reheat in a 350-degree oven for a few minutes until they’re hot. 

Mashed Potato Variety 

If you don’t have potatoes, you can make potato pancakes using leftover mashed potatoes or instant mashed potatoes. Adjust the recipe like this.

Ingredients:

• 4 cups mashed potatoes (leftover or instant) 
• ½ cup flour 
• 1 egg 

Mix all of your ingredients together in a large bowl. You can shape the cakes by hand or spoon batter into the hot oil. Fry until golden brown on both sides. 

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