Saturday, 7 May 2011

Potato Griddlecakes

Potato Griddlecakes

Makes 12 (4-inch) Griddlecakes

1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon nutmeg
2 tablespoons sugar
1 egg
1 cup milk
3 tablespoons butter or margarine, melted
1 cup of mashed potatoes

Sift flour with baking powder, salt, nutmeg and sugar into medium bowl.
With rotary beat, beat egg.  Add milk and butter; beat until well mixed.
Pour into dry ingredients; beat only until combined - batter will be lumpy.
Stir in mashed potatoes.
Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with whipped butter.
Serve with Praline-Butter Sauce.

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