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Quick potato pancakes made from dumpling dough

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Ingredients for 4 servings:

  • 750 g dumpling dough “Thuringian style”
  • 4 eggs
  • 200 ml milk
  • 8 tsp oil
  • 2 tbsp, heaped powdered sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

super easy, super quick and super tasty

Crack the eggs and whisk them with the milk in a large bowl. Stir in the dumpling mixture until a smooth batter forms. Heat 1 teaspoon of oil in a small frying pan and add 1 large ladleful of batter. Using the back of the ladle, spread the batter evenly over the pan in a circular motion. Fry the pancakes until golden brown on each side. Repeat with the remaining batter until all is used up. Serve the finished pancakes on plates and dust with powdered sugar. Applesauce goes particularly well with them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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