1 tsp chili flakes, optional (My preference Spiceology Korean Chili Flakes)
1 tsp salt
1 tsp pepper (freshly ground)
3/4 cup of chicken stock
1 cup Idaho® potatoes, shredded, use mandolin or shredder
2 tbs scallions, optional
1 tbs fresh chopped jalapeno, optional
salt & pepper to taste
In a mixing bowl combine flour, eggs, baking powder, salt, pepper and preferred seasoning or herbs then whisk in chicken stock until desired consistency (I prefer thin batter). Set aside bowl. (Note: can refrigerate batter in bowl, covered up to a week)
In a separate large bowl, add shredded potato along with any desired fillings: jalapeno, scallions and salt and pepper.
Pour in batter with pancake filling (mix) and stir until mix and batter are fully combined.
In a medium, heavy, non-stick skillet or cast iron pour oil to cover bottom of skillet over medium heat.
Pour batter mix to desired size and cook until golden, flip to other side until golden
Repeat until batter is gone
Garnish as desired (I add a pinch of Gold Flakey Salt, dollop of sour cream, fresh scallions & grated cured egg yolk)