Crispy Potato Pancakes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 large Russet potatoes
02 - 1/2 cup flour
03 - 1 large egg

→ Seasonings

04 - 1/16 teaspoon black pepper
05 - 1/2 teaspoon salt

→ For Cooking

06 - 2 tablespoons olive oil (add extra if needed)

→ For Serving (Optional)

07 - Maple syrup
08 - Butter

# Instructions:

01 - Peel and rinse the potatoes. Toss them in your food processor and blend for around 2 minutes.
02 - Transfer the potatoes to a bowl. Mix them with flour, egg, salt, and pepper using a rubber spatula.
03 - Warm a sauté pan over medium heat, then pour in some oil and wait until it heats up.
04 - Drop spoonfuls of the batter into the pan, cooking up to four at once. Cook each side for about 3 minutes until golden brown.
05 - Put pancakes on plates. Top with butter or drizzle with maple syrup if you'd like.

# Notes:

01 - Russets are the best potatoes to use here.
02 - Great serving options include applesauce, cheddar, sour cream, stewed tomatoes, or creamed corn.
03 - Keep leftovers chilled in an airtight container.
04 - Freeze for up to 3 months. Reheat at 325°F for 10 minutes.

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