Kartoffelpfannkuchen (Potato Pancakes)

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Servings: 4 Difficulty: Advanced
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Crispy golden discs with a fluffy center, perfect for a hearty weekend breakfast.
Kartoffelpfannkuchen (Potato Pancakes recipe image
Kartoffelpfannkuchen (Potato Pancakes recipe image
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Kartoffelpfannkuchen (Potato Pancakes)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 397.9

Description

These traditional German potato pancakes, known as Kartoffelpfannkuchen, offer a delightful contrast between a crispy, golden-brown exterior and a tender, fluffy interior. By combining grated raw potatoes with a portion of boiled and mashed potatoes, you achieve the perfect texture that holds together beautifully while frying. The subtle addition of lemon juice prevents the raw potatoes from browning, while egg and milk bind the mixture into a smooth batter. Ideal for a leisurely Saturday morning or a comforting side dish, these pancakes are incredibly versatile. They pair wonderfully with a dollop of sweet applesauce, a pat of butter, or even a side of bacon. Simple to prepare with pantry staples, this recipe brings authentic home-style flavor to your table without requiring complex techniques.

Ingredients

Directions

  1. Prepare the raw potatoes by grating them on a medium grater.
  2. Add the grated raw potatoes to a bowl of water mixed with lemon juice to prevent browning.
  3. Transfer the potatoes to a strainer or cheesecloth and drain off all excess liquid thoroughly.
  4. In a mixing bowl, combine the drained raw potatoes with the boiled mashed potato.
  5. Add the beaten egg, milk, and salt to the potato mixture.
  6. Beat the mixture vigorously until it forms a smooth, consistent batter.
  7. Heat vegetable oil in a large frying pan over medium-high heat.
  8. Drop spoonfuls of the batter into the hot oil, forming 3 or 4 pancakes at a time.
  9. Fry until the bottoms are firm and golden brown.
  10. Loosen the edges with a spatula and flip the pancakes.
  11. Cook the other side until browned and cooked through.
  12. Remove pancakes from the pan and drain on paper towels.
  13. Keep cooked pancakes warm while you fry the remaining batter.
  14. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 397.9kcal
% Daily Value *
Total Fat 28.0g44%
Saturated Fat 4.6g23%
Cholesterol 93.4mg32%
Sodium 2482.0mg104%
Total Carbohydrate 30.5g11%
Dietary Fiber 3.9g16%
Sugars 2.1g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestions: If serving with meat, sprinkle the pancakes with a little extra salt. For a sweet treat, dust them with sugar and serve alongside warm applesauce.

Texture Tip: The combination of raw grated potatoes and boiled mashed potatoes creates the ideal balance of crispiness and fluffiness. Do not skip the boiling step for one of the potatoes.

Storage: Best served fresh and hot. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a toaster oven or skillet to restore crispiness.

Keywords: potato, pancake, german, breakfast, crispy, fried, kartoffelpfannkuchen, vegetarian, applesauce, grated, mashed, lemon, egg, milk, homestyle, comfort food, brunch, sides
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