Ann Chandler, Guest Demonstration 
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. |
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German Potato Pancakes (Kartoffelpuffer)
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Assemble
Ingredients |
STEP #1 Blend
Eggs & Onion 3 Eggs |
1 Medium
Onion Quartered |
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Blend
Briefly |
STEP #2 Peel, (optional) Chunk, & Blend 5 Potatoes | Blend Each Potato Briefly as Added |
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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) |
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| 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 | |
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| Cook Until Golden Brown Around Edges | ||
STEP #5 Serve Hot With Choice of Toppings |
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| Topping Choices: Applesauce; Butter, Salt & Pepper; Sour Cream or Yogurt; Jam | ||
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VIEW
FULL SIZED PHOTOS |
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