Crispy German Potato Pancakes
Discover the delightful simplicity of Crispy German Potato Pancakes, a beloved recipe that combines the best of both worlds: the deliciousness of a crispy hash brown and the comforting embrace of a pancake. This easy-to-make dish, inspired by traditional German cuisine and adapted for modern kitchens, will quickly become a family favorite. With only a handful of ingredients and minimal prep time, these potato pancakes are perfect for breakfast, brunch, or even as a savory side dish. Serving them with a dollop of sour cream adds a creamy, tangy twist that elevates the flavors even further. Enjoy a taste of tradition in every bite!
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Eggs
2 large (Beaten)
Onion
1 small (Chopped)
Baking Powder
1 teaspoon (N/A)
Salt
3/4 teaspoon (N/A)
Pepper
1/4 teaspoon (N/A)
Russet Potatoes
1 1/2 lbs (Peeled and cubed)
All-purpose Flour
1/4 cup (N/A)
Sour Cream
to taste (For serving)
Instructions
1
In a blender, combine the eggs, chopped onion, baking powder, salt, and pepper. Blend until the mixture is smooth, stopping to scrape down the sides as needed.
2
Gradually add the cubed russet potatoes and all-purpose flour to the blender. Blend on low until the mixture thickens and the potatoes are incorporated.
3
Preheat a nonstick skillet over medium-high heat and lightly grease it with cooking spray or oil.
4
Pour 1/4 cup of the potato batter for each pancake into the hot skillet, ensuring enough space between them to cook properly.
5
Cook each pancake for about 1 1/2 minutes on one side, or until it turns golden brown, then flip and cook for another minute and a half on the other side.
6
Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess grease.
7
Serve warm, topped with a generous dollop of sour cream.
Nutrition Information
5g
Fat
30g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy German Potato Pancakes?
They are a traditional dish that combines the texture of a crispy hash brown with the comfort of a pancake, often served as a breakfast or savory side.
What type of potatoes are best for this recipe?
The recipe recommends using 1 1/2 lbs of Russet potatoes, peeled and cubed.
How many eggs are needed?
You will need 2 large eggs, which should be beaten before being added to the blender.
What is the recommended topping for these pancakes?
Serving them with a generous dollop of sour cream adds a creamy, tangy twist that complements the savory flavors.
How many calories are in a serving?
Each serving contains approximately 200 calories.
Can I use a blender for this recipe?
Yes, the instructions specifically use a blender to combine the eggs, onions, and potatoes into a smooth batter.
How much flour is required?
The recipe calls for 1/4 cup of all-purpose flour to help thicken the batter.
What seasonings are used in the batter?
The batter is seasoned with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
Why is baking powder added to potato pancakes?
One teaspoon of baking powder is included to enhance the texture of the pancakes.
What size onion should I use?
The recipe specifies using 1 small onion, chopped.
How long should I cook each pancake?
Cook each pancake for about 1 1/2 minutes per side until golden brown.
How do I prevent the pancakes from being greasy?
Once cooked, transfer the pancakes to a paper towel-lined plate to absorb any excess grease.
What heat setting should I use for the skillet?
Preheat your nonstick skillet over medium-high heat for the best results.
How much batter should I pour for each pancake?
Use 1/4 cup of the potato batter for each pancake.
What is the fat content per serving?
There are 5g of fat per serving.
How much protein is in these potato pancakes?
Each serving provides 5g of protein.
What is the carbohydrate count?
There are 30g of carbohydrates per serving.
How many ingredients are in this recipe?
There are a total of 8 ingredients: eggs, onion, baking powder, salt, pepper, russet potatoes, flour, and sour cream.
Should the potatoes be peeled?
Yes, the instructions state the potatoes should be peeled and cubed before blending.
When do I add the flour to the mixture?
The flour is added gradually to the blender along with the cubed potatoes after the initial egg and onion mixture is smooth.
Are these pancakes suitable for brunch?
Yes, they are perfect for breakfast, brunch, or even as a savory side dish.
Is this recipe easy for beginners?
Yes, it is described as an easy-to-make dish with minimal prep time and simple steps.
What should I use to grease the skillet?
You can use cooking spray or a small amount of oil to lightly grease the pan.
How do I know when to flip the pancakes?
Flip the pancakes when the bottom side has turned golden brown, which usually takes about 1 1/2 minutes.
What is the first step of the recipe?
The first step is to blend the eggs, chopped onion, baking powder, salt, and pepper until smooth.
Does the recipe include any sugar?
No, this is a savory recipe and no sugar is listed in the ingredients.
What is the total weight of potatoes needed?
You will need 1 1/2 pounds of potatoes.
Can I use a food processor instead?
While the recipe specifies a blender, a food processor would likely achieve a similar consistency for the potato batter.
How should these be served?
They should be served warm, topped with sour cream to taste.
What makes these pancakes crispy?
The combination of Russet potatoes, a hot greased skillet, and 1 1/2 minutes of cooking per side ensures a crispy exterior.