For Hanukkah this year, give this recipe a try. The Bisquick ingredient allows the pancake to be extra crispy. Eat them with a side of applesauce or sour cream.
- 4 large Yukon Gold potatoes, peeled
- 1 medium onion, peeled
- lemon juice
- 1 Cup Bisquick
- 1 Cup milk
- 1 egg
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons chopped parsley or chives
- Freshly grated nutmeg
- Salt and pepper, to taste
- Sour cream
- Optional: caviar, crème fraîche
With the large holes of a box grater, shred the potatoes and onion into a large mixing bowl.
Squeeze some lemon juice on the potatoes to prevent oxidation and toss well.
Take a handful of the potato-onion mixture and squeeze out as much liquid as possible. In another bowl, stir together the Bisquick, milk, egg, and nutmeg.
Stir batter into the potatoes and add the melted butter. Heat a large, heavy skillet over medium-high heat.
Add an even film of light oil, about 1/4-inch deep, into skillet.
When oil is hot, form pancakes about 1 heaping tablespoon and add to skillet, spreading out and smoothing the top surface with the back of the spoon.
Cook about 3 minutes per side until golden brown.
Place on absorbent paper towel until ready to serve.