Bill's RecipesPotato Pancakes(makes 12)1½ cups mashed potato, made from boiled potatoes or from leftover baked potatoes. ½ cup (about) milk ½ cup flour ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon cayenne (red pepper) 2 tablespoon grated onion 1 egg, lightly beaten 1 tablespoon vegetable oil freshly ground black pepper to taste 3 tablespoons butter for frying (or vegetable oil) 2 cups sour cream (for serving) Set the oven at 400º; preheat a rimmed cookie sheet. In a bowl, stir together the potato and ¼ cup of the milk. Add the flour a few spoonfuls at a time, then stir in the baking powder, salt, cayenne, and onion. Add the egg, followed by the sugar, oil, and black pepper. Taste the mixture for seasoning and then add enough additional milk, one table-spoon at a time, to make a mixture that just falls from a spoon. Heat the butter (or oil) in a large skillet, then add the potato
mixture off the end of an oval soup spoon; it will sit in an oval mound,
but will flatten later. Fry them until their undersides are golden brown,
then turn them over with a large metal spatula, and press each one lightly
to flatten it slightly. Fry until golden. Transfer the pancakes to paper
towels, then quickly set them in one layer on the cookie sheet. Fry the
rest the same way and transfer them to the cookie sheet. Bake them for
five minutes or until they are crisp. Serve at once.
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