German Potato Pancakes

⏱ 20 mins 🍽 12 3 inch pancakes, 4 serving(s) 🏷 Potato

These savoury potato pancakes offer a delightful texture reminiscent of a hashbrown. They come together swiftly with a simple batter blended from eggs, onion, and seasonings, combined with cubed russet potatoes and flour. Cooked in a hot skillet, they develop a golden-brown exterior. A classic preparation, they are traditionally finished with a dollop of cool sour cream. The recipe yields about a dozen three-inch pancakes, perfect for sharing.

German Potato Pancakes

Ingredients

  • 2 large eggs
  • 1 small onion, chopped
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 lbs russet potatoes, peeled and cubed
  • 1/4 cup all-purpose flour
  • sour cream

Method

  1. Blend the eggs, chopped onion, baking powder, salt, and pepper together until you have a smooth mixture, pausing to scrape the sides of the blender.
  2. Add the cubed potato and flour to the blender gradually, continuing to process until the batter thickens.
  3. For each pancake, pour a 1/4 cup portion of the batter into a hot nonstick skillet that has been lightly greased.
  4. Cook the pancakes for 1 1/2 minutes on each side until they are nicely browned.
  5. Serve the cooked pancakes with a spoonful of sour cream on top.

Nutrition (per serving)

Sodium572800 mg

Recipe details

CategoryPotato
AuthorAmyZoe