Recipe for Copycat Perkins Potato Pancakes – If you’ve never tried potato pancakes from Perkins or any restaurant, now’s the time. This is a tasty, classic breakfast recipe that doesn’t necessarily have to be for breakfast.
peeled and shredded fresh russet potatoes (3 to 4)
On the Side
Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand with an electric mixer until smooth.
Add the potatoes to the batter and mix by hand until the potatoes are well combined.
Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray.
Ladle 1/4cup dollops of batter into the pan. Cook as many at a time as will fit comfortably in your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fannedout stack with a pat of butter on top.
Serve syrup on the side, if desired. Serve with applesauce to make them even closer to the restaurant version.
Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds.