4. Next, place on kitchen paper and load the pans with the next batch of batter. Always use only one tablespoon per potato pancake and smooth it out briefly.
This way the potato pancakes won’t be so thick and spongy
Our tip: I always bake a sample potato pancake to taste first. If salt or pepper is missing, you can add more seasoning.
Now put the finished potato pancakes on a heat-resistant plate and keep them warm in the preheated oven until the potato dough is completely baked and the potato pancakes can be served.
Our tip
The oat flakes not only ensure good digestibility but also give the potato pancakes a little more ‘bite’.
In addition, Grandma had the traditional homemade apple sauce, turnip greens and homemade quark. There was also a slice of bread for everyone to make it easier to digest.
The somewhat nobler variant, which is enjoying increasing popularity, would be salmon and crème fraiche with the potato pancakes.
ADVERTISEMENT
