German Potato Pancakes

These potato pancakes are so delicious and easy to make! They are comfort food for me.

Course Breakfast

Cuisine Breakfast

Keyword latke, potato pancakes

Prep Time 5

Cook Time 24

Servings Pancakes

Calories 120kcal

Wash and peel potatoes. Add them to a food processor and process for at least 2 minutes.
2 large Russet potatoes
Scrape potatoes in a mixing bowl and add egg, flour and salt. Use a rubber spatula and stir until combined.
1 large egg, 1/2 cup flour, 1/2 teaspoon salt, 1/16 teaspoon black pepper
Heat sauté pan on medium heat. Add oil and heat it up.
2 tablespoons olive oil
Use the ladle and scoop a dollop of batter in the pan. I do four at a time.
Cook for 3 minutes on each side, until they are browned.
Keep adding batter until all the batter is used up.
Plate four pancakes. Butter each one, or if you want diary free, omit it.
Pour maple syrup on pancakes.
Eat
Smile
Enjoy

Calories and nutritional do not include the maple syrup you will put on the pancakes!

My grandmother used to finely grate the potatoes, so I follow that tradition and the recipe is written this way. But, instead of using a grater, I use a food processor.

There are many ways to consume these pancakes. You can add maple syrup as I do, dollop on sour cream, applesauce, stewed tomatoes, creamed corn, cheddar cheese, to name a few.

You can use mashed potatoes, but I'm not sure of the quantities of the other ingredients though I think it's fairly the same as if you used grated potatoes.

If you have any leftovers, you can store them in the refrigerator in an airtight container. We usually store them in a gallon bag.

The beauty of potato pancakes is you can make a big batch, place them in an airtight container, and place them in the freezer. You can freeze them for up to three months. Thaw them, place them on a baking sheet, and then heat them in the oven at 325 degrees Fahrenheit for 10 minutes.