Dec 14, 2008
Pfannkuchen - German Pancakes
We have been making these in my family for many years, but I could never quite get them to taste as the ones in Germany, sold at every street corner with applesauce. The latest Food & Wine issue had an interesting twist on them in their 'holiday party issue'. The secret is to use a little bit of baking powder. It makes them puff up and stick together a little better once fried. This one's a definite keeper and repeater.
3 1/2 pounds potatoes - graded on the 3rd largest setting
1 large onion- graded same as above
1/2 cup flour
1 1/2 teaspoon salt
1/4 tbsp baking powder
vegetable oil for frying
applesauce for dipping (or sour cream, if that's what you prefer)
1. Once the onion and potatoes are graded set aside for 5 min until all juices are strained. Squeeze dry and add to a clean bowl.
2. Stir in flour, eggs, salt, and baking powder. Mix well and return back to the strainer. Place strainer on top of bowl and keep next to your frying pan.
3. In a very large skillet, heat 1/4 inch vegetable oil until simmering. Spoon 3-4 tablespoons of of the potato mixture to the oil, pressing slightly to flatten.
4. Fry on both sides, until golden and crisp, about 7 min. Drain on paper towels. Serve hot!