German Potato Pancakes
INGREDIENTS:
3 qt WATER; WARM
3 1/2 ga WATER; WARM
20 EGGS SHELL
3 lb SOUR CREAM 12 OZ
11 oz MILK; DRY NON-FAT L HEAT
6 1/4 oz ONIONS DRY
4 lb POTATOES FRESH
1 5/8 lb FLOUR GEN PURPOSE 10LB
8 oz SHORTENING; 3LB
1/2 ts NUTMEG GROUND
2 ts PEPPER BLACK 1 LB CN
1/4 ts THYME GROUND
2 oz SALT TABLE 5LB
3 qt WATER; WARM
3 1/2 ga WATER; WARM
20 EGGS SHELL
3 lb SOUR CREAM 12 OZ
11 oz MILK; DRY NON-FAT L HEAT
6 1/4 oz ONIONS DRY
4 lb POTATOES FRESH
1 5/8 lb FLOUR GEN PURPOSE 10LB
8 oz SHORTENING; 3LB
1/2 ts NUTMEG GROUND
2 ts PEPPER BLACK 1 LB CN
1/4 ts THYME GROUND
2 oz SALT TABLE 5LB
TEMPERATURE: 375 F. GRIDDLE :
1. COVER POTATOES AND ONIONS WITH WATER; SOAK 15 MINUTES. BRING TO A BOIL; SIMMER 15 MINUTES OR UNTIL SOFT BUT NOT MUSHY. DO NOT OVERCOOK. DRAIN IMMEDIATELY OR MIXTURE WILL BE TOO MOIST.
2. BEAT POTATO AND ONION MIXTURE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES.
3. RECONSTITUTE MILK; ADD EGGS. ADD TO POTATO MIXTURE; BLEND AT LOW SPEED 1 MINUTE.
4. ADD FLOUR, SALT, PEPPER, NUTMEG, THYME, AND MELTED SHORTENING OR SALAD OIL TO MIXTURE; BLEND AT LOW SPEED 2 MINUTES.
5. DROP 1/4 CUP (1-NO. 16 SCOOP) BATTER ONTO LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL BROWNED, ABOUT 2 1/2 TO 3 MINUTES ON EACH SIDE.
6. SERVE WITH 1 TBSP SOUR CREAM. :
Recipe Number: Q01900
SERVING SIZE: 2 CAKES (3
1. COVER POTATOES AND ONIONS WITH WATER; SOAK 15 MINUTES. BRING TO A BOIL; SIMMER 15 MINUTES OR UNTIL SOFT BUT NOT MUSHY. DO NOT OVERCOOK. DRAIN IMMEDIATELY OR MIXTURE WILL BE TOO MOIST.
2. BEAT POTATO AND ONION MIXTURE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES.
3. RECONSTITUTE MILK; ADD EGGS. ADD TO POTATO MIXTURE; BLEND AT LOW SPEED 1 MINUTE.
4. ADD FLOUR, SALT, PEPPER, NUTMEG, THYME, AND MELTED SHORTENING OR SALAD OIL TO MIXTURE; BLEND AT LOW SPEED 2 MINUTES.
5. DROP 1/4 CUP (1-NO. 16 SCOOP) BATTER ONTO LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL BROWNED, ABOUT 2 1/2 TO 3 MINUTES ON EACH SIDE.
6. SERVE WITH 1 TBSP SOUR CREAM. :
Recipe Number: Q01900
SERVING SIZE: 2 CAKES (3