These tasty cakes can be used as an appetizer or a side. They are versatile and easy to adapt to your particular palette. They pair well with all types of sauces and meat dishes.
Peel and cut up 3 potatoes. Cover with water and cook until tender. While potatoes are cooking, peel 3 potatoes and grate; rinse and squeeze excess water out. Combine the flour and baking soda. When cut potatoes are cooked tender, drain all the water off and place in a mixing bowl. Beat these potatoes until smooth, adding a little of the buttermilk. Beat in the eggs, grated potatoes, salt and pepper. Add the flour mixture and as much of the buttermilk as necessary to make the pouring consistency like that of pancake batter. Heat griddle with oil, and add ¼ cup of batter to hot griddle to make pancakes. Cook on both sides and serve hot. Garnish as desired. Suggested sauces include ketchup, hot sauce, sour cream, or a sauce that’s being used for a main course meat disk.
Servings: 8-12 cakes