Potato PancakesSubmitted by: KIDMIFFY1
IntroductionGerman pancakes to be served as a side with pot roasts, roast port or sauerbraten with apple or cranberry sauce and sour cream. German pancakes to be served as a side with pot roasts, roast port or sauerbraten with apple or cranberry sauce and sour cream.
1 3/4 pounds of baking potatoes peeled and coarely shredded, 1 medium sized onion peeled and coarsely chopped, 5 tablespoons all puspose flour, dash of salt, 1/2 C of clarificed butter or vegetable oil
You can store any uncooked batter in the fridge. The potatoes may darken but they are still ok to eat.
Heat th butter in a heavy skillet over moderate heat for about 2 minutes. Scoop up the potato mix by level 1/4 cup measures and drop inot the skillet. With an oiled pancake turner, flatted into cakes about 1/4 inch thinck. Brown 2-3 min on each side until crisp and brown. List the browned pancakes to a baking sheet lined with paper toweling and cook the remaining pancakes.
Serving Size: makes 6-8 pancakes