These pancakes were always a favorite in our house when we were growing up. Celine used to out-eat every other person at the table when these were on the menu. One of my favorite things about this recipe is that it is a lot less work than your typical potato pancakes. Instead of fighting the mandolin (by far the most evil of kitchen tools!) and grating potatoes, I can just throw everything in the blender. They’re perfect for dinner or breakfast, and sure to be a hit at your house too!
Step 1: Gather all your ingredients. I forgot the eggs–they were still in the fridge!
Step 2: Wash and peel the potatoes.
Step 4: Throw the eggs, salt, baking powder, flour, onion and 1/2 cup of potatoes in the blender. Grate.
Step 5: Throw the rest of the potatoes in and grate until smooth.
Step 6: Heat oil in frying pan and drop batter in by ladleful.
Step 7: Fry until brown then drain on paper towel.
Step 9: Garnish with your favorite topping, and enjoy! We had ours with sour cream and sautéed mushrooms and onions.
German Potato Pancakes
(makes about 12 pancakes)
1 small onion
1 tsp salt
2 tbsp flour
1/4 tsp baking powder
3 cups of cubed, raw potatoes (we usually use russets)
Canola or vegetable oil for frying
Wash, peel, and cube potatoes. Chop onion. Put eggs, onion, salt, flour, baking powder, and 1/2 cup potatoes into blender. Grate until there are no lumps. Add remaining potatoes and grate until smooth. Heat 1/2″ – 1″ of oil in a frying pan. Make sure oil is very hot or pancakes will not cook properly. While oil is heating, line a plate with multiple of layers of paper towels. Use a ladle to pour 2″-3″ diameter pancakes into skillet. When edges begin to brown (about 2 minutes, depending on the heat of your oil), flip pancakes using a spatula. Fry for an additional 1-2 minutes until both sides are evenly browned. Place pancakes on paper towel-lined plate until ready to serve. Serve with sour cream or applesauce.