Saxon sweet potato pancakes

Ingredients for 4 servings:

• 4 medium-sized potatoes, floury
• 500 ml milk
• 1 pinch of salt
• 200 g wheat flour (type 405 or 550)
• 3 eggs
• e.g. oil or clarified butter for frying
• n. B. sugar
• e.g. cinnamon
• e.g. vanilla sugar
• e.g. lemon peel
• 500 g fruit of your choice (e.g. plums, apples, pears)
• e.g. sauce (vanilla) or similar.

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

from the Vogtland

First, boil the potatoes in their jacket potatoes, drain them, and let them cool thoroughly. Then 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 spices (sugar, cinnamon, vanilla sugar, lemon zest, etc.) to the potatoes. Peel the fruit and cut them into thin wedges or slices, and add them to the batter. From the batter, fry the pancakes in batches in hot oil and serve with cinnamon sugar or vanilla sauce. You can also prepare the batter “plain” (i.e., unseasoned) and then prepare each pancake individually, either sweet or savory. This is especially useful if the guests can’t or don’t want to agree on a version.