This is a traditional German recipe with apple sauce that is enjoyed especially in fall and over the winter months. For the apple sauce we used our own apples from the garden.
Serving Size: 2
- 1 lb. potatoes
- 1 small onion
- 3/4 teaspoon salt
- 2 tablespoons flour
- 1 egg replacement
- pepper and nutmeg to taste
- oil for frying
- apple sauce
- Peel the the potatoes and grate using the coarse grater. It goes fastest if you have a food processor.
- Squeeze the liquid from the potatoes. You can just take handfuls of the grated potatoes and squeeze them over a sieve. The sieve will catch any potato pieces that drop, yet the excess liquid will go through.
- Place the squeezed potatoes in a bowl.
- Grate the onion and add to the potatoes, mix well.
- Make the egg replacement according to instructions.
- Add the egg replacement, salt and pepper to the potatoes and mix well.
- Add the four and mix to make an even mass.
- If you like nutmeg, add the nutmeg and mix into the mass.
- Heat a frying pan with oil.
- Drop a generous tablespoon of the potato mixture into the hot oil. Be careful of spattering. Continue to make about 5 or 6 medium pancakes in the pan. Fry on both sides until golden brown.
- When done, drain on a paper town and place on a plate in a warm oven until all the pancakes have been made.
- A favorite German way to enjoy the pancakes is to put a tablespoon of applesauce on each pancake. It’s very delicious like that.