The pancakes were still just as good as my mom's, but they didn't flatten out into large rounds. I guess as long as they taste good, the shape doesn't really matter, right?
Czech Potato Pancakes
3 yukon gold potatoes
1/4 c. flour, roughly
1 tsp dill
Salt and Pepper
Oil, for frying
1. Shred potatoes with peels on using a food processor. Pour into a bowl and mix with enough flour to make the potatoes begin to clump together. Add the dill and a little salt and pepper.
2. Heat oil in a large non-stick pan over medium heat. Using an ice cream scoop, scoop some of the potatoes and plop into the pan. Use the back of the scoop to flatten them out slightly. Let them crisp on the first side for about 3-4 minutes before flipping over. Cover pan with a lid and let cook for 5-6 minutes until crispy on the other side and cooked through.
3. Serve with applesauce or ketchup, depending on your preference.
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