This German Potato Pancake Recipe originated in my kitchen after I had scraped my knuckles grating potatoes. Everyone loved the pancakes, but I had to find easier (and safer) potato pancake recipes.
Out came the blender, and the following recipe developed. Best of all, no more scraped knuckles!
The quantities need not be exact and can be changed according to your taste. Onions are optional. Amount of flour is dependent on how 'juicy' the potatoes are. Add just enough until the consistency of the batter is not too runny.
The original pancakes have 'shreds' of potatoes. Try to duplicate this with the blender; do not take it to a 'smoothie' consistency. You may need to practice this a few times to decide at what point to stop blending. The practice is worth it, though. These pancakes taste that good!
The traditional German recipe calls for peeling the potatoes. Keeping the skin on, though, is healthier. Do whichever you like. I opt for keeping the skin on, especially if they are new potatoes -- not only healthier, but easier too!
PS: Please use butter -- oil will work -- but you can't beat the butter flavor!
German Potato Pancake Recipe
Ingredients:
4 or 5 potatoes, (unpeeled, washed)
about 1/4 cup onion
1/2 tsp. salt
about 2 tbsp. flour
butter or oil
Instructions:
Cut up potatoes (about 4 cups) and put in blender.
Add onion, salt, and flour.
Blend, stopping frequently to scrape down sides.
Heat enough butter, oil, or mixture of butter and oil to coat bottom of fry pan. Keep on high heat.
Drop spoonfuls of batter into pan, pressing down lightly with back of spoon to flatten pancake.
Fry until brown (about 3-4 minutes), flip over, and continue frying until cooked through and crispy brown.(about 3-4 minutes).
Remove and keep warm in oven. Continue frying till all batter is used, adding more butter (or oil) as needed.
Serve with applesauce, sprinkle with sugar, or serve plain.
