Potato Pancakes is one of my favorite breakfast meals to date. They’re easy to make, unique in flavor, and tremendously filling. I’ve played around with this recipe many times, and after multiple different variations, I’ve come to the conclusion that I prefer my Potato Pancakes fairly unembellished. I had a few potatoes left over from the Holidays, and decided I needed to use them before they turned too soft. At the hand of this, I ended up making Potato Pancakes for my brother and I’s breakfast this morning. I’m gratified that I did. My brother gave the recipe two thumbs up, and all of the pancakes were eaten quickly. To me, this recipe tastes like a cross between hash browns and Homestyle Pancakes. It sincerely is a scrumptious meal, and it’s a great recipe to alter to personal taste. Whether it be due to my love for potatoes or my love for German food, I enthusiastically recommend German Potato Pancakes a hundred times over. It’s truly one of the simplest and most savory breakfast meals I revel in making. I hope you enjoy.
Potato Pancakes (German Kartoffelpuffer)
Ingredients
- 4 Potatoes
- 1 Onion
- 2 Eggs
- 4 Tablespoons of Gram Flour/Besan
- 1 Teaspoon of Salt
- 1 Teaspoon of Ground Black Pepper
- 1 Tablespoon of Oil For Cooking
Instructions
- Gather potatoes, onion, eggs, flour/besan, salt, and pepper.
- Peel and shred potatoes and onion.
- In a large bowl, add all ingredients to shredded potatoes and onion.
- Using a fork, mix together until egg is beat and flour/besan is well distributed.
- Using a 1/3 cup, spoon out mixture into saucepan over medium-high heat. I prefer my Potato Pancakes flat, so I use a fork to flatten pancake mixture once on pan.
- Once edges of pancake begin to brown, flip and cook other side until browned to your own liking.
- Continue until all batter is gone, then serve warm!
