Dutch Oven Pancakes & Flapjacks

3 or 4 Large Potatoes

1 Egg

1 teaspoon Salt

1 Tablespoon Flour

Cooking Oil

Peal, wash, and dry the potatoes. Grate them until they measure 3 cups. Drain the water from the potatoes.

Break the egg into a bowl and beat it well, add the potatoes, 1 tablespoon of cooking oil, salt, and flour to the egg. Mix together.

Heat just enough cooking oil to cover the bottom of your 12” cast iron skillet. Spoon 2 tablespoons of potato mixture into the hot fry pan for each pancake. Fry the pancakes until lightly browned on one side. Turnover and fry until lightly browned on the other side. Edges will be lacy when done.

Serve with Applesauce if you like.

Servings = 2

PDF = Bob-Potato-Pancakes

2 Cups Flour 1/2 tsp. Salt 1 1/2 tsp Baking soda 1 Tbsp. Sugar 2 Eggs 2 Cups Sour Milk 1 1/2 Tbsp Melted Butter 1/2 Cup Potato Flakes Directions: Beat eggs until light, add milk and then gradually add flour, soda, salt, sugar & potato flakes. Beat until free from lumps & add melted butter. Heat a large cast iron skillet or griddle that has been sprayed with non-stick butter flavored cooking spray. Using a one cup measuring cup put a scoop of the batter into the skillet per pancake. Let cook like a regular pancake and then flip, allowing to cook another minuet or so. Serve! This makes 24 pancakes = 12 Servings. Great with some syrup or berries. By Colleen Sloan From her All About Potatoes Cookbook page 60 Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!