Kartoffel Pfannkuchen Potato Pancakes Recipes

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES

Kartoffel Pfannkuchen - Potato Pancakes image

Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Categories Breakfast

Time 2h10m

Yield 12 pancakes

Number Of Ingredients 5

Ingredients

3 cups potatoes, peeled and grated
2 eggs, well beaten
1 1/2 tablespoons flour
1/8 teaspoon baking powder
1 teaspoon salt

Steps:

To prepare the potatoes, peel and cover with cold water.
Let stand several hours before using.
Pour off the water and grate.
Drain very thoroughly.
Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
Drop from a teaspoon on a hot, well-greased skillet.
Brown on both sides.
Serve hot with applesauce.

KARTOFFELPFANNKUCHEN (POTATO PANCAKES)

Kartoffelpfannkuchen (Potato Pancakes) image

Make and share this Kartoffelpfannkuchen (Potato Pancakes) recipe from Food.com.

Provided by Mysterygirl

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups potatoes, grated on medium grater
3 cups water
1 teaspoon lemon juice
1 potato, Boiled, Mashed
1 large egg, Beaten
2 tablespoons milk
1/2 teaspoon salt
vegetable oil, As Needed

Steps:

Grate raw potatoes into water to which lemon juice has been added.
Place potatoes in a strainer or cheese cloth and drain off liquid.
Drain well.
Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
When firm on the bottom side, loosen edges and turn.
Brown on other side.
Remove, drain on paper towel, and keep warm.
Continue until all batter is used.
Serve immediately.
NOTE:.
If potato cakes are served with meat, sprinkle with salt.
Sprinkle with sugar if served with applesauce.

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