How Do I Stop Potato Pancake Batter From Going Brown in a Pan?

Adding lemon to potato pancake batter will prevent discoloring.

When cooking potato pancakes or other batter-based foods, your batter can turn brown as it sits during preparation and cooking. To avoid this unpleasant color that can affect the presentation and even the flavor of your dish, apply lemon juice to the potatoes during the cooking process. Regardless of the recipe you choose, lemon will ensure that your batter stays fresh.

Things You'll Need

• Paper towels
• Mixing bowl
• 1 lemon
• Knife
• Measuring cup
• Spoon
• 3 to 6 tbsp. water
• Other recipe ingredients as needed

Instructions

1. Grate the potatoes by size and number according to your recipe. Gently blot the potatoes using a paper towel to remove excess moisture.

2. Slice or dice onions or any other vegetables that you intend to include in your potato pancakes. Combine these vegetables with the potatoes in a large mixing bowl.

3. Prepare the lemon for juicing by using your palm to roll the lemon against a countertop, cutting board or similar surface. This gets the juices flowing within the lemon. Roll for five to 10 seconds.

4. Slice the lemon in half. Squeeze one-half of the lemon over a measuring cup or a glass, with the inside of the lemon facing your palm. This will prevent seeds from falling into the juice. Squeeze thoroughly. Remove any seeds that fall into the juice with a spoon.

5. Add 3 tbsp. of water to the lemon juice, then pour this mixture slowly over the bowl of potatoes, distributing evenly. Lightly toss the potatoes (and accompanying vegetables) with your hands to mix the lemon juice into them.

6. Add additional ingredients according to your recipe and cook the pancakes as directed.

7. Store any excess batter in a refrigerator in a covered bowl and use within one to two days.

Tips & Warnings

• If your recipe is meant to serve five or more people, it will require additional lemon juice. Juice the other half of the lemon in the same manner as the first, and add 6 tbsp. of water instead of 3.

References

• Colorado State University: Food Preservation Without Sugar or Salt