Perkins Restaurant & Bakery Potato Pancakes Recipe
Perkins Restaurant & Bakery’s Potato Pancakes are crispy, golden-brown pancakes made from shredded potatoes, served with applesauce and sour cream.
Make our Perkins Restaurant & Bakery Potato Pancakes Recipe at home. With our Secret Restaurant Recipe your Potato Pancakes will taste just like Perkins Restaurant & Bakery.
Photo by Joe Haupt
Perkins Restaurant & Bakery Potato Pancakes
A Perkins Restaurant & Bakery Copycat Recipe
To See ALL of Our Perkins Restaurant & Bakery Copycat Recipes – Click HERE
Perkins Restaurant & Bakery
Over the years, Perkins has become a staple in American dining culture, known for its comfort food and welcoming atmosphere. The chain’s popularity is bolstered by its consistent quality and value, attracting a loyal customer base. Additionally, Perkins often participates in community initiatives and charitable events, enhancing its reputation as a family-oriented brand.
Perkins’ notable food items include the Big Country Sunrise Skillet, Chicken Strips Melt and a variety of seasonal pies, particularly during holiday seasons. The restaurant’s extensive menu caters to a broad audience, from children to seniors, ensuring there is something for everyone.
The chain’s history reflects its ability to adapt and innovate while maintaining its core values of hospitality and quality. Despite challenges in the competitive restaurant industry, Perkins continues to thrive by offering hearty meals and a pleasant dining experience, making it a beloved choice for many.
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Potato Pancakes
Potato Pancakes, also known as Latkes in Jewish cuisine, are a savory dish made primarily from grated or ground potatoes mixed with flour and eggs, and often seasoned with onions, salt, and pepper. These ingredients are combined into a batter, shaped into small, flat patties, and fried until they achieve a crispy, golden-brown exterior and a tender interior. Originating in Eastern Europe, potato pancakes are a staple in various cultures, each offering unique variations.
In Jewish tradition, latkes are especially significant during Hanukkah, symbolizing the miracle of the oil that lasted eight days in the Temple of Jerusalem. They are traditionally served with sour cream or applesauce, providing a delightful contrast of flavors.
Potato pancakes are also popular in German cuisine, where they are known as Kartoffelpuffer, and in Polish cuisine as placki ziemniaczane. These versions may include garlic, herbs, or even meat, adapting to local tastes and ingredients.
Beyond their cultural significance, potato pancakes are cherished for their simplicity and versatility. They can be enjoyed as a side dish, appetizer, or main course, appealing to a wide range of palates. Their comforting, hearty nature makes them a beloved dish worldwide, transcending cultural boundaries.
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Perkins Restaurant & Bakery Potato Pancakes Recipe
Ingredients
- 1 cup All-Purpose Flour
- 1 cup Whole Milk
- 4 Eggs
- 3 tablespoons Butter melted
- 3 tablespoons Sugar
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 tablespoon fresh Parsley chopped
- 1 tablespoon Onion minced
- 4 Potatoes, shredded, or 2 1/2 cups frozen Hash Browns, defrosted
- 1 tablespoon Butter to grease pan
Instructions
- In a large mixing bowl add all ingredients, except potatoes and 1 tablespoon butter (to grease pan). Beat until smooth.
- Add the potatoes. Mix by hand until the potatoes are combined. Set aside for 10 minutes.
- Place 1 tablespoon butter into a medium skillet. Place over medium heat.
- When butter has melted and is hot (do not burn), ladle 1/4 cup scoops of batter into the pan. Cook as many at a time as will fit comfortably into your pan.
- Cook each pancake for 1 1/2 to 2 minutes per side until brown.
- Remove from pan, place on a plate and keep warm while cooking remaining batter.
- Serve hot with applesauce and sour cream.
Perkins Restaurant & Bakery Potato Pancakes
A Perkins Restaurant & Bakery Copycat Recipe
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Photo of “Dining Out – Perkins Restaurant & Bakery, Tomah, Wisconsin – Potato Pancakes with Sausage & Egg (September 2022)” is by Joe Haupt and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Photo of “Green Bay – January 2008” is by Pat & Keri and is used by permission under the Attribution-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode.en. Thank you, Joe and Pat & Keri. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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