German Potato Pancakes

This Old World recipe for Kartoffelpfannkiichen comes from Georgia's grandmother, and it is one of the few recipes in this book that does not use the clay pot. It makes the perfect companion for Bavarian Ham cooked in beer or Old Munich Sauerbraten.

Ingredients

  • 2 medium potatoes, peeled and grated
  • 1 large onion, grated
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • ½ teaspoon granulated sugar
  • 2 tablespoons bacon fat

Method

Combine all the ingredients except the bacon fat in a bowl. Heat the bacon fat in a frying pan until very hot. Place dollops of pancake batter in hot pan and flatten each until pan is filled with very thin 3-inch pancakes. Cook until the underside is golden brown, then turn to brown other side.

Sprinkle with salt, remove from the pan, and keep warm in the oven on paper towels. Continue until all the batter is used up.

Serve with Bavarian ham, sauerbraten and, of course, apple sauce.

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