John Myers
Ingredients for 4 servings:
- 3 tbsp clarified butter and lard
- ½ tsp salt
- 1 kg potato(s) and 1 pinch of dumpling powder, alternatively a dash of lemon juice
- 2 eggs
- 1 pinch of nutmeg
- 50 g butter
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Potato pancakes in the pan, Upper Palatinate style
In a large pan or baking tray (you will need over 1 kg of potatoes for this), melt about 2 tablespoons each of clarified butter and lard, spread evenly over the bottom, and then let it cool again. Be careful, the lard must have solidified again. Grate or finely grate about 1 kg of potatoes. Add a generous pinch of salt, a little nutmeg, and a pinch of dumpling aid. Place everything in a sieve to drain. After about 20 minutes, mix with 2 eggs and add the starch from the draining water. Now spread the mixture about 1.5 cm thick in the pan or on the baking tray. Sprinkle with butter flakes, especially around the edges. Bake in an oven preheated to 200 °C for a good 20 minutes, until the first brown spots appear on the surface. Then remove the pan from the oven and cut the Pfannendotsch into roughly equal-sized pieces. Turn these pieces over in the oven, then top with butter flakes, especially around the edges, to crisp them up. When turning, make sure that as little of the mixture as possible sticks to the bottom. Then return the Pfannendotsch to the oven for another 10 minutes. We like to serve it with sauerkraut and knackwurst. Some people also eat applesauce with it. When I was a child, my mother served it with a hearty soup, such as pea soup. Alternatively, after turning it over, you can spread two beaten eggs evenly over the Pfannendotsch pieces and let them set in the oven. A hearty leaf salad goes well with it. I use the same basic recipe for the dough for the classic Oberpfälzer Dotsch (potato pancake). However, significantly more fat is used to fry it, which should then be dabbed off with kitchen paper if necessary.
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