Ann Chandler's German Potato Pancakes

Ann Chandler, Guest Demonstrator

Kartoffelpuffer (Potato Pancakes) is a dish Ann Chandler fondly remembers as a child growing up in wartime 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 was the 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 apple sauce. Enjoy with sour cream, yogurt, or jam.

Ed. Note: This recipe is tastier and much more convenient to prepare than the Potato Pancake recipe in SueGreggCookbooks Main Dishes, p.170. In fact it fits into the "blender batter" convenience category. We heartily recommend this version. Very filling! Our 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, Chunk, & Blend:
    5 Medium Potatoes

3. Add to Mixture & Blend:
    1/4 to 1/3 Cup Whole Grain Flour to thicken
    1 teaspoon Salt

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

Assemble Ingredients

Serves 4

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

Topping Choices: Applesauce; Butter, Salt & Pepper;
Sour Cream or Yogurt; Jam; (maple syrup, optional.)

Sauerbraten Red Cabbage Spatzle German Potato Pancakes

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