Saxon potato pancakes – spicy

Ingredients for 4 servings:

• 4 medium-sized potatoes, floury
• 500 ml milk
• 1 pinch of salt
• 200 g wheat flour (405 or 550)
• 3 eggs
• e.g. fat for frying (oil or clarified butter)
• herbs, chopped
• pepper
• Salt
• Paprika powder, sweet
• 200 g ham, sausage, roast leftovers, mushrooms or similar
• possibly herb curd
• possibly salad

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

from the Vogtland

First, boil the potatoes in their jacket potatoes, drain them, let them cool thoroughly, peel them, and press or mash them – you can also grate cold potatoes from the day before. Meanwhile, whisk together the milk, salt, and flour and let them swell for about 15 minutes. Then, add the eggs and your chosen seasonings (pepper, herbs, etc.) to the potatoes. Cut the ham or similar into thin strips and add them to the batter. Fry/bake the pancakes in hot fat and serve with herb quark, salad, or something similar. You can also prepare the batter “plain” (i.e., unseasoned/neutral) – and then prepare each pancake individually, either sweet or savory. This is especially useful if the eaters can’t/don’t want to agree on a version.