Everyone loves pancakes. Not just children, but adults too. Pancakes are suitable for breakfast, but these potato pancakes can be served at any time of the day and are suitable with a variety of toppings. We give some ideas on how to make potato pancakes yourself.
Try these delicious recipes at home and delight your children and family. They are also an excellent choice for weekend parties with friends.
You can't eat these potato pancakes with coffee, but you can eat them very well with beer. You can serve them at any time, not just for breakfast.
Ingredients for 6 servings:
- 3/4 teaspoon flour
- 1 No
- 300 ml milk
- 800g potatoes
- 2 teaspoons salt
- 70 g Butter
Pancake pan - 26cm
Instructions for preparation:
- Make a pancake batter from egg, flour, salt and milk.
- Peel and grate the potatoes. Add to the dough and mix.
- Form small flat disks (like small schnitzels) and fry in the butter on both sides until golden and crispy.
- Usually the homemade potato pancakes are served as a side dish to roast pork, with some fresh cranberries.
Prepare a variation with onions and garlic
If you like spicyLove pancakes, try this recipe. It doesn't take much time and is just right for two people. It's easy and delicious!
Ingredients for 2 servings:
- 2 medium potatoes, peeled
- 1 large egg
- 20g chopped onion
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- rapeseed oil
How to prepare the potato pancakes:
- First grate the potatoes finely and drain the liquid.
- Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder and mix well.
- In a large skillet, heat oil over medium-high heat. Drain the dough completely and then press it lightly to flatten it.
- Fry until the pancakes are golden brown on both sides. Serve immediately.
Fluffy potato pancakes with baking powder
Use leftover mashed potatoes forthese breakfast pancakes, which taste delicious with bacon and eggs.
Ingredients for 12-15 servings:
- 250g cold mashed potatoes or 2 medium potatoes, cut into pieces
- 75g plain flour
- 1 teaspoon baking powder
- 2 Owner
- 125 ml milk
- 1 rounded tablespoon finely chopped chives
- 1 teaspoon sunflower oil
- a piece of butter
- crispy bacon and scrambled eggs to serve if you wish
Method of preparation:
- If you have unmashed potatoes, cook them in boiling water until tender. Drain well and press through a potato press or potato masher. Allow to cool.
- Sift flour and baking powder onto the cooled puree. Whisk eggs and milk together and add to the potato mixture along with the chives. Whisk the batter until smooth.
- Heat a large nonstick skillet over medium heat. Add ½ teaspoon sunflower oil and a pat of butter.
- When the fat is hot, start baking the pancakes. Add 1 tablespoon of batter for each pancake and cook 4 pancakes at a time. Bake until the bottom is golden brown and small bubbles form, about 1 minute.
- Turn the pancakes over and fry until golden brown. Remove from pan and keep warm while you prepare the remaining pancakes in the same manner. Add some oil and butter to the pan as needed. Serve the pancakes in stacks with creamy scrambled eggs and crispy bacon slices.
Pancakes with grated potatoes
These pancakes look cute and are crispy and delicious. Try the recipe with grated potatoes.
Ingredients:
- 4 cups peeled and grated potatoes, about 4 medium or 3 large
- 2 large eggs
- 4 tablespoons white whole wheat flour
- 2 teaspoons kosher salt plus a few pinches
- 1 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 3 tablespoons rapeseed oil and additional as needed
- Natural Greek yogurt or sour cream for serving
- Applesauce for serving
Instructions for preparation:
- Preheat the oven to 150°C. Place an ovenproof wire rack on a large baking sheet and set aside.
- Place the grated potatoes on a large kitchen towel and wring the towel over the sink to squeeze out as much liquid as possible.
- In a large bowl, beat the eggs with a fork until lightly beaten.
- Add the flour, 2 teaspoons salt, onion powder, and pepper. Stir until there are no dry flour residues left.
- Add the potatoes. Stir gently until the potatoes are completely and evenly coated.
- In a large, deep skillet, heat the oil over medium heat. The surface of the pan should be completely covered with a thin layer.
- Using a dry measuring cup, add 1/4 cup potato mixture to the pan, flattening it slightly with the back of the measuring cup. Repeat the process with as many pancakes as will fit in the pan, leaving at least 3cm of space between each pancake.
- Cook on the first side until golden brown, about 3 minutes. Flip the pancakes and cook on the other side until golden brown and cooked through, about 2 minutes more.
- As soon as the pancakes are ready, carefully transfer them to a wire rack, sprinkle with a little salt and keep warm in the oven.
- Serve hot with Greek yogurt (or sour cream) and applesauce.
Also read:Onion cake with shortcrust pastry: Simply bake the autumn classic
