I think it must have been the flavor of the newly harvested potatoes, because we both agreed (as we fought over the last pancake) that we couldn't remember Potato Pancakes ever tasting as good as the ones I made last night for dinner. Here's the recipe in case you'd like to try it sometime.
1/4 cup milk
5 tablespoons flour
1 teaspoon salt
3 cups grated raw potatoes
1/2 teaspoon paprika
1 medium finely chopped onion
good sprinkle pepper
1-2 cloves minced garlic
1 teaspoon dried parsley
In medium bowl, mix all ingredients well. Heat oil in large skillet. Using a slotted spoon in order to drain off some/most of the liquid, place a spoonful of mixture in hot skillet and flatten. Brown one side, then flip and brown the other. The edges should be crisp. Remove to dish and keep warm while frying rest of mixture.
Here are all the ingredients mixed together.
I use enough oil in the skillet so the pancakes don't stick, but not enough to consider it deep frying by any means. This recipe feeds the two of us, but I always serve it with only a crab meat salad. The Potato Pancakes would go a lot farther if you served a meat entree with them obviously. I make my pancakes about 4-5" in diameter but I don't think size really matters. And, also, the exact amount of grated raw potatoes doesn't seem to be critical.
We both like them drizzled with maple syrup, but other people seem to think this is a little weird. Each to his own . . . and enjoy!
P.S. Have you noticed the new picture on my blog header? This beautiful shot was taken by my talented daughter. Thanks for the loan, Sweetie.