Best Kartoffel Pfannkuchen Potato Pancakes Recipes

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KARTOFFELPFANNKUCHEN (POTATO PANCAKES)



Kartoffelpfannkuchen (Potato Pancakes) image

Make and share this Kartoffelpfannkuchen (Potato Pancakes) recipe from Food.com.

Provided by Mysterygirl

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 cups potatoes, grated on medium grater
3 cups water
1 teaspoon lemon juice
1 potato, Boiled, Mashed
1 large egg, Beaten
2 tablespoons milk
1/2 teaspoon salt
vegetable oil, As Needed

Steps:

  • Grate raw potatoes into water to which lemon juice has been added.
  • Place potatoes in a strainer or cheese cloth and drain off liquid.
  • Drain well.
  • Beat raw and cooked potatoes with egg, milk, and salt to form a batter.
  • Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan.
  • When firm on the bottom side, loosen edges and turn.
  • Brown on other side.
  • Remove, drain on paper towel, and keep warm.
  • Continue until all batter is used.
  • Serve immediately.
  • NOTE:.
  • If potato cakes are served with meat, sprinkle with salt.
  • Sprinkle with sugar if served with applesauce.

KARTOFFEL PFANNKUCHEN - POTATO PANCAKES



Kartoffel Pfannkuchen - Potato Pancakes image

Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Categories     Breakfast

Time 2h10m

Yield 12 pancakes

Number Of Ingredients 5

3 cups potatoes, peeled and grated
2 eggs, well beaten
1 1/2 tablespoons flour
1/8 teaspoon baking powder
1 teaspoon salt

Steps:

  • To prepare the potatoes, peel and cover with cold water.
  • Let stand several hours before using.
  • Pour off the water and grate.
  • Drain very thoroughly.
  • Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
  • Drop from a teaspoon on a hot, well-greased skillet.
  • Brown on both sides.
  • Serve hot with applesauce.

GREAT NO-GRATE POTATO PANCAKES



Great No-Grate Potato Pancakes image

Take the labor out of homemade potato pancakes. No one will notice the difference! These are easy and delicious. Prep time does not include thawing.

Provided by HelenG

Categories     Breakfast

Time 40m

Yield 12 pancakes, 12 serving(s)

Number Of Ingredients 7

30 ounces frozen potatoes (country style shredded potatoes, only potatoes nothing else, 0 fat)
1 small onion, peeled and finely chopped
2 eggs, slightly beaten
1/2 cup flour
1 teaspoon baking powder
1 1/4 teaspoons salt
vegetable oil (for frying)

Steps:

  • Pour potatoes into large bowl and thaw about 1 hour.
  • While still very cold add onion and egg's, stir in eggs until blended.
  • Stir in baking powder, flour and salt.
  • Heat some oil in frying pan over medium heat.
  • Shape 1/2 cup in hand and place in oil, pack and shape gently with spatula.
  • Cook 15 minutes on each side. I like to cook mine slowly to ensure potatoes are cooked and evenly browned. The less they are moved the less they tend to fall apart. Check them gently every 5 minutes When browned evenly carefully flip them, repack with spatula and cook 15 minutes more.
  • Drain on paper towel 1 minute.
  • Transfer to warm serving dish (I like to keep mine in the oven set at 200°F).
  • Do several at a time, don't overcrowd, you will need to do them in batches.
  • Serve with sour cream, applesauce or gravy.

Nutrition Facts : Calories 88.4, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 288.7, Carbohydrate 17.1, Fiber 1.8, Sugar 0.9, Protein 3.1

KARTOFFELPUFFER (POTATO PANCAKES)



Kartoffelpuffer (Potato Pancakes) image

Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER!

Provided by Debber

Categories     Breakfast

Time 25m

Yield 2-3 cakes, 4-5 serving(s)

Number Of Ingredients 6

6 medium potatoes, scrubbed
1 medium onion
2 eggs, lightly beaten
1/3 cup flour
1/2 teaspoon salt
cooking oil or bacon fat

Steps:

  • Grate potatoes and onion. Stir in eggs, flour and salt immediately.
  • In preheated electric frying pan (350 F)or frying pan over medium high stove-top, add cooking oil or bacon fat--about 2 T per batch.
  • Using a one/third-cup metal measuring cup, scoop up some potato-onion mixture, and spread in a circle in the pan. Flatten out a bit, to about a 5-inch thin cake. Fry for about 2 minutes per side until golden-brown and crispy around edges.
  • Transfer cakes to a warm plate or keep warm in the oven. Best when served immediately.
  • Serve with applesauce, honey, or butter with salt & pepper.

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