in Germany

potato pancakes

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Ingredients for 4 servings:

  • ¾ liter of milk
  • 1 pinch of salt
  • 500 g flour
  • 2 eggs
  • 1 large onion(s)
  • Salt
  • 750 g potatoes
  • 3 tbsp yogurt
  • margarine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pancakes with potato topping

Mix the milk, flour, eggs, and salt in a mixer until you have a sticky pancake batter. If it’s too thin, add a little more flour; if it’s too thick, add a little more milk. Peel the potatoes and grate them in a food processor. Grate the peeled onion. Add the salt and yogurt to the mixture and mix well. Heat the margarine in a pan and ladle in the pancake batter. Immediately spread enough potato mixture over the batter in the pan with a fork to cover it well. Fry on both sides until golden brown, then turn out onto a plate and season with salt if desired. Enjoy!

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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.

Lemon potatoes from the oven

Tapenade