Ingredients with Measurements:
- 2 cups grated potatoes
- 1/2 cup all-purpose flour
- 1/4 cup finely chopped onion
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Peel and grate the potatoes, then place them in a mixing bowl.
2. Add the flour, chopped onion, egg, salt, and black pepper to the bowl and mix well.
3. Heat the vegetable oil in a skillet over medium heat.
4. Using a spoon, drop the potato mixture into the skillet and flatten with the back of the spoon to form small pancakes.
5. Cook the pancakes for 3-4 minutes on each side, until golden brown and crispy.
6. Remove the pancakes from the skillet and place them on a paper towel to drain any excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 small pancakes
Nutritional information:
Calories per serving: 80
Fat: 4g
Carbohydrates: 9g
Protein: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sweet potatoes can be used instead of regular potatoes for a sweeter taste.
Variations:
- Add grated carrots or zucchini to the potato mixture for added flavor and nutrition.
- Top the pancakes with sour cream and chives for a savory twist.
- Serve the pancakes with applesauce or maple syrup for a sweet breakfast option.
Tips and tricks:
- Squeeze out any excess moisture from the grated potatoes before mixing with the other ingredients to prevent the pancakes from becoming soggy.
- Use a non-stick skillet or a well-seasoned cast iron skillet for best results.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a skillet over medium heat until heated through, about 2-3 minutes on each side.
Presentation ideas:
Arrange the pancakes on a platter and garnish with fresh herbs or sliced scallions.
Garnishes:
Fresh herbs, sliced scallions, sour cream, applesauce, or maple syrup.
Pairings:
Serve the pancakes with bacon, sausage, or eggs for a complete breakfast.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the pancakes are too wet, add more flour to the mixture.
- If the pancakes are too dry, add a little bit of milk or water to the mixture.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illness.
Food history:
Mehlbeutel-Kartoffelpuffer is a traditional German dish that originated in the region of Thuringia.
Flavor profiles:
Savory, crispy, and slightly sweet.
Serving suggestions:
Serve the pancakes as a breakfast or brunch dish, or as a side dish for lunch or dinner.
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Region: German