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German Potato Pancakes

A crisp-edged sturdier pancake, typical of German cuisine.
Instructions:-
Into a bowl of cold water, finely grate;
4 peeled potatoes

Combine;
1 egg
1/4 cup water

Stir in;
1 cup Basic Baking Mix
1/4 teaspoon onion powder

Beat with beater or spoon.
Drain potatoes and dry on absorbent paper.
Combine with Baking mix mixture.

Preheat griddle or heavy frypan until drop of cold water dance across it (380ºF). Grease lightly with shortening.
Spread 1/3 cup batter on preheated griddle to form a 5-inch pancake. When edges are brown, turn and brown other side (about 5 minutes each side).

Traditionally served hot with applesauce or as a vegetable with pot roast.
Makes 6 to 7 (5-inch) pancakes.