How to make the best homemade potato chip pancakes, crispy, fluffy and sweet
The best way to make your potatoes crispy, creamy and tasty is to bake them in a skillet.
A simple skillet recipe is enough to make these crispy and fluffy, but you can also use a pan instead of a pot for making these crispy, soft and fluffy.
We’ve done a video tutorial on how to make a crispy, fritter-like potato chip pancake in a simple skillet.
We’ll cover the steps in detail, starting with the preparation of the potato chips and then working our way to making them fluffy and soft.
First things first, prepare the potato chip batter.
If you’re making potato chips, use a large bowl or bowl holder.
This will ensure the batter is evenly distributed across the surface.
This is also how you can use the same batter for both sides of a single pancake.
If making pancakes, you can bake in a cast iron skillet.
The baking time will vary depending on the type of pan you’re using.
The cooking time is longer in a baking pan with a baking rack on top of the pan.
Make sure to cook the potato batter on high for about 8 minutes, and then turn it down to medium heat for about 4 minutes, then turn down to low heat for 1 minute.
When the potato pancake is done, remove it from the heat and allow it to cool.
You want to remove the skin from the potato, but not the potato inside.
This prevents the skin of the pancake from sticking to the pan or the bottom of the pot.
You can also place the potato in a bowl of cold water and let it sit for 15 minutes before serving.
The texture of the potatoes in a potato pancak is best when the skin is removed and the pancak comes out soft.
To make the crispy and fritters, add the potatoes to a bowl or pan.
Put a large spoonful of the batter on top and pour in a small amount of water.
Put the pancaker on a hot, flat surface.
Let it cook for about 3 minutes, or until the edges start to brown.
This should take about 5 minutes.
Remove the pancaking pan from the burner and transfer the frittered potato to a cooling rack.
Repeat with the other pancake, leaving a 1-inch border around the edges.
After removing the skin, you may want to leave a 1/4-inch gap between the pancaked potato and the pan, or cut the potato into thin slices.
Add the other tablespoon of batter to the bottom and top of each pancake and pour the remaining batter in.
Repeat this process until all the pancakes are finished.
Let the pancakers cool completely on a rack.
Place them on a baking sheet lined with parchment paper or foil and set them aside.
You may want them to cool for about an hour or so.
To serve, place a slice of the frites on each pancaking dish.
Sprinkle with more potato chips if desired.
The crispy and soft frites can be topped with more of the fried egg mixture or sliced applesauce.