German Potato Pancakes

           (Kartoffelpuffer)












German Potato Pancakes
                           (Kartoffelpuffer)

Ann Chandler, Guest Demonstration
DSC00758A.JPG (137322 bytes)
    
  Kartoffelpuffer  (Potato Pancakes) is a dish Ann fondly remembers as a child growing up in wartime (WWII) Neuburg an der Donau. After her family moved to America, a visit to a German restaurant became a special event for Ann and her brothers. They always ordered Kartoffelpuffer , but their parents inevitably ordered American food. In time she came to realize that the Kartoffelpuffer that was homey, comfort food for her as a child was the wartime bread of poverty and deprivation for her parents. 

     That was long ago. Now Ann serves this dish with pride calling it "a good food fast." Everything goes in the blender. Prepare it for a harvest supper with applesauce. Enjoy with sour cream, yogurt, or jam.

Ed. Note: This recipe is a convenient alternative to the Potato Pancake recipe in SueGreggCookbooks Main Dishes, p.170. In fact it fits into the SueGreggCookbooks "blender batter" convenience category. We heartily recommend this version. Very filling! Optional modifications to Ann's recipe are printed in
red.    


German Potato Pancakes  (Kartoffelpuffer)


AMOUNT: Serves 6 to 8

1.  BLEND TOGETHER:
    3 eggs
    1 Medium Onion Quartered

2. Peel,
(optional) Chunk, & Blend: 

    5 Medium Potatoes

3.  Add to Mixture & Blend
:   
    1/4 to 1/3 Cup Whole Grain Flour to thicken
    1 teaspoon Salt
   
(Optional: add 1 Tablespoon flax seed)

4. Cook blended mixture in Medium Hot Skillet. Spread as Thin as Possible With Wooden Spoon. Cook Until Golden Brown Around Edges turning only once.

    Add Olive Oil to skillet for each new batch of pancakes
    Add 1/4 Cup Batter for each batch
 
5.  Serve Hot With Choice of Toppings such as:
    Applesauce; Butter, Salt & Pepper; Sour Cream or Yogurt; Jam


VIEW FULL SIZED PHOTOS

Assemble Ingredients 
 
STEP #1  Blend Eggs & Onion
                 3 Eggs
1 Medium Onion Quartered
 
Blend Briefly
STEP #2  Peel, (optional) Chunk, & Blend 5 Potatoes Blend Each Potato Briefly as Added
Carefully Push Floating Potato Chunks Down With Blender Off. Blend Only Until Chunks are Pureed
STEP #3  Add Thickening & Salt to Mixture & Blend
Add 1/4 to 1/3 Cup Whole Grain Flour to Thicken (If pancakes break apart when flipped, add More flour to thicken) Add 1 teaspoon Salt  (Optional: add 1 Tablespoon flax seed)

STEP #4  Add Olive Oil to Medium Hot Skillet followed with Potato Batter to Cook
Add Olive Oil For Each New Batch Add Almost 1/4 Cup Batter & Spread as Thin as Possible With Wooden Spoon
 
Cook Until Golden Brown Around Edges  

STEP #5  Serve Hot With Choice of Toppings
DSC00299.JPG (61362 bytes)  
Topping Choices: Applesauce; Butter, Salt & Pepper; Sour Cream or Yogurt; Jam

VIEW FULL SIZED PHOTOS

Sauerbraten   Red Cabbage  Spatzle    German Potato Pancakes

Home
   Directory



SueGreggCookbooks
A Comprehensive Whole Foods Cooking System 
Balancing Nutritional Quality & Taste, Convenience & Cost

An Educational Website  Graphics, Photos, Content  2000-2011
8830 Glencoe Drive, Riverside California 92503-2135   951.687,5491 
All Rights Reserved. Reproduction in whole or in part in any form
or medium without the express written permission of

SueGreggCookbooks
is prohibited.