Top Secret Recipes | Perkins Family Restaurants Potato Pancakes Recipe

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Perkins Family Restaurants Potato Pancakes Recipe
Perkins Family Restaurants Potato Pancakes
By Todd Wilbur

Recipe Type: Breakfast
Calories: 600
Cook Time: 20 minutes
Recipe Rating: 4.3 (7 reviews)
When Matt and Ivan Perkins tasted the food at Smitty's Pancake House in Seattle, they were smitten. Soon they had purchased the rights to Williams Smith's recipes, which had been perfected at his renowned restaurant since it opened just after World War II. In 1958, the brothers realized their dream and opened a Smitty's restaurant of their own in Cincinnati, Ohio. When the brothers decided to give the chain an identity of its own, all of the Smittys were changed to Perkins, and business continued to thrive through the years.

If you've never tried potato pancakes from Perkins or any restaurant, now's the time. This is a tasty, classic breakfast recipe that doesn't necessarily have to be for breakfast. I've given you the option to make the potatoes with frozen hash brown potatoes or with fresh potatoes you shred by hand. Maple syrup goes great on these hotcakes. Or you can just go for a little butter and powdered sugar on top.

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

1 cup all-purpose flour
1 cup whole milk
4 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon minced onion
2 1/2 cups frozen (and thawed) hash browns or
     peeled and shredded fresh russet potatoes (3 to 4)
On the Side

1. Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand with an electric mixer until smooth. 

2. Add the potatoes to the batter and mix by hand until the potatoes are well combined

3. Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray. 

4. Ladle 1/4-cup dollops of batter into the pan. Cook as many at a time as will fit comfortably in your pan. Cook each pancake for 1 1/2 to 2 minutes per side until brown. Serve in a fanned-out stack with a pat of butter on top.  Serve syrup on the side, if desired.

: Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds.

Ray M.  
Submitted on: 04/25/06
Sorry but I tried this recipe 2 times,first with real potatoes, second with the hash brown potatoes , and both times I got a very soupy batter and lousey resulting pancakes.
nora hurley  
Submitted on: 04/12/06
absolutely delicious and so easy to make --- thank you  
Submitted on: 04/11/06
Great recipe! a must try!
ChezGery,Chef in Medford Oegon  
Submitted on: 04/10/06
Fantastic! Very much like 'Latkes', Jewish potato pancakes that use medium-ground matzo meal in place of the flour. I use fresh floury russet potatoes which are peeled and shredded into a large colander, also grate the onion along with the potatoes. Don't rinse! press down on them,squeezing out as much of the thick starchy liquid as possible. Then transfer potato/onion mixture to batter and mix. TIP: if cutting or grating onions bring tears to your eyes simply place the onion(s) in the frezzer for thirty(30) minutes before preparing---no tears from the sulfer fumes. Also, after ladling the dolops into the pan flatten the pancakes slightly with the back of a spoon.These golden pancakes go well with apple sauce and sour cream, too!
CS McCreary  
Submitted on: 04/10/06
A couple of quick comments: 1. The pancakes will be more 'authentically' Perkins' if you use SHREDDED hash browns; 2. In a pinch, 1 cup of complete pancake mix substitutes beautifully for the flour, sugar and baking powder. You still do need the cup of milk (though I used skim with no problems), salt, eggs, etc. I also subbed a tablespoon of dried parsley flakes and it was still delicious!!
Submitted on: 04/10/06
I am a waitress at Perkins and the potato cakes are my FAVORITE thing on the whole menu. Thank you so much for a recipe that I can make at home!!
Submitted on: 04/10/06
Oh, just one other thing: at the restaurant, we serve these with a scoop of butter, two slices of bacon, and applesauce. The applesauce is even better than syrup, in my opinion.