|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
1 - 10 of 34 for german potato pancake
Result Page: 1
Wash and peel ... ingredients together. Fry pancakes in hot oil in skillet until brown and crisp on both sides. Serve with apple sauce. Serve while hot.
Grate potatoes and ... large iron skillet, heat cooking oil; drop mixture into hot oil (about 2 inches pancakes). Brown to crisp on both sides. Serve hot.
Fry the bacon ... skillet. Drop the potato mixture into the ... go. Flatten each pancake with a spatula ... warm until all the pancakes have been cooked.
Peel, shred and ... drain thoroughly. Spread potato and onion on ... 3 1/2 inch pancake (for each pancake). ... applesauce and sour cream. Makes 10-12 pancakes.
Grate potatoes in ... salt; stir well. Fry in pan with small amount of oil. Pancakes are done when golden brown on both sides. Make dollar size pancakes.
Combine first 3 ... batter for each pancake into oil, leaving ... heat until golden brown and crisp on one side. Turn carefully and brown on other side.
Put the potatoes and onion through a food processor/chopper. Grate. Add egg, flour, baking powder, salt and pepper. Mix well. Drop the batter by ...
Grate potatoes, carrot and onion. Add egg and salt, nutmeg and parsley flakes. Add flour gradually, mix thoroughly. Drop 1 tablespoon at a time into ...
Grate potatoes and onion together. Do Not drain off liquid. Add beaten egg. Add flour. Add more if batter is runny. Fry in oil until brown and edges ...
Shred enough potatoes ... about 1/4 cup potato mixture for each pancake and spread with ... bacon fat as needed to prevent sticking.) Makes 16 pancakes.
Result Page: 1
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