Cast Iron Potato Pancakes

These savoury potato pancakes are pleasantly balanced with delicious homemade applesauce or sour cream. 

Yield: Makes about 14

Cast Iron Potato Pancake


  • 2 cups grated peeled potatoes
  • 2 tsp salt
  • 1 medium onion, quartered
  • 2 cloves garlic, bruised
  • 2 large eggs, lightly beaten
  • 1 tbsp sour cream
  • 3 tbsp all-purpose flour
  • 1/2 tsp freshly ground pepper
  • 2 tbsp canola oil
  • Sour cream or applesauce*


  1. Combine potatoes and salt in a bowl.
  2. Place a sieve over a large bowl.
  3. Transfer salted potatoes to prepared sieve; allow to drain for 15 minutes. Press on potatoes to remove any excess moisture; discard liquid in bowl.
  4. Place onion and garlic in a food processor; process until smooth.
  5. Combine beaten eggs and 1 tbsp sour cream in a bowl. Add drained potatoes, onion mixture, flour and pepper; stir to combine.
  6. Place a 10 inch cast iron frypan on natural gas barbecue grid. Heat frypan over medium-high heat for 10 minutes.
  7. Heat 2 tsp oil in frypan on barbecue grid. Using 1½ tbsp potato mixture for each pancake, spoon potato mixture into frypan.
  8. With lid down, cook pancakes until golden brown, about 2 – 3 minutes per side, adding remaining oil as necessary.
  9. Serve with sour cream or applesauce.
Nutritional analysis per serving:

51 calories, 2.9 g fat, 1.5 g protein, 4.9 g carbohydrate, 0.5 g fibre, 346 mg sodium

*Ingredient not included in nutritional analysis.