Fall has arrived once again in the Pacific Northwest. Due to our unusually hot and long summer (RIP), the fall colors are in full force. I almost feel like I’m back east. This means that, in addition to cooking up some delectable fall-inspired recipes, I don’t feel too embarrassed about getting my foo-foo lattes every once in a while (I’m usually a plain Americano type-person, for all of you who may want to bring me coffee in the future).
We have an abundance of pumpkins, squash, apples, and sweet potatoes at the local markets, and I was remembering my good friend and former roommate who used to cook some potato latkes to die for. And with that, I give you these pancakes.
Make sure you don’t skimp on the (vegan) butter when you’re frying up these guys — you’ll need the savory notes to balance out the sweetness of the apple. If you don’t have a huge sweet tooth, I’d recommend going for a 2:1 ratio of potato to apple. I didn’t even put any syrup on these because they were flavorful enough on their own.
And don’t worry about peeling the potato or apple before you grate them. Keeping the skins on will preserve the rich fiber and you won’t even notice it once it’s all cooked.
Combined with the flour, the pancakes formed patties well and stuck together without a problem. Easy for flipping!
Best of all, a small potato and apple made three pancakes! Talk about an economical breakfast — invite your friends and make it into brunch! Did someone order a pumpkin spice latte?