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38 FOUR SEASONS BREEZE | JULY 2024 • 4 large Russet potatoes, about 2 pounds • 2 extra large eggs, lightly beaten • 1/2 Tablespoon kosher salt (or to taste) • 1/2 teaspoon freshly ground black pepper • 6 Tablespoons all-purpose flour, plus additional flour, if needed • 6 Tablespoons clarified butter or other oil • Toppings: Applesauce, sour cream, chives, lox, roe, fried egg, anything you want • 4 or 5 large potatoes, grated • 1/2 to 3/4 c. flour • 1 T. salt • 3 eggs • cooking oil (for frying) INGREDIENTS INGREDIENTS DIRECTIONS DIRECTIONS If you have any questions, please feel free to call or text me at (951) 275-7081. The recipe for this month was submitted by Jane Czajjkowski. Jane has fond childhood memories of learning to make potato pancakes by working at her mother's side, a tradition she continued as an adult with her own family. The Czajjkowski family recipe harkens back to the olden days when folks had root cellars and stored perishable foods over the winter months and recipes were learned by doing. Here is an updated and more detailed Potato Pancake recipe. Jane's family recipe has also been included. Prep time: 10 minutes; cook time: 10 minutes; total time: 20 minutes. Makes 10 three-inch pancakes. Serves four to five. Peel the potatoes. Next, grate them on the large side of a box grater or the grater disk of a food processor. Wrap the grated potatoes in a kitchen towel and squeeze out excess liquid. Place the potatoes in a large bowl. Add the egg, 6 Tablespoons flour, salt, and pepper mixing well. The mixture should bind well, but still be a bit loose. If it appears too wet add more flour Heat 3 Tablespoons of the butter or oil in a 10-inch skillet over medium heat. Carefully place one-tenth of the potato mixture (about ¼ cup} into the hot butter/oil. Repeat until you have four or five pancakes in the skillet. Do not overcrowd. Cook for 3 to 4 minutes until the bottom is crisp and golden brown. Carefully turn over and cook for an additional 3 to 4 minutes. Remove from skillet and drain on paper towel. Add the other 3 Tablespoons of oil to the skillet and repeat the process with the remaining potato mixture. Serve warm with your choice of toppings NOTES Any type of oil may be used. Clarified butter, also known as Ghee browns the pancakes better. If you don't have clarified butter, use half butter and half vegetable oil. I prefer pancakes that are 3 to 4 inches across. However, any size pancake can be made from silver-dollar size for appetizers to pan size for a main dish, adjust the cooking times accordingly. Cook until each pancake is crisp and golden brown. Mix all the ingredients together, gauging the amount of flour by the moisture in the potatoes. In a heavy large frying pan heat about 1/16th inch oil. Using a large kitchen spoon, pour and flatten batter into a four-inch circle in hot oil Pan fry, a few at a time, until crispy and golden, 3 or 4 minutes per side. Drain on paper towels. Serve warm with sour cream, and apple juice or apple sauce. Potato Pancakes Jane's original recipe - Mom's Potato Pancakes

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