Last time, I shared the story of making applesauce, but do you know what goes best with applesauce? Potato pancakes. I found a container of applesauce hiding in the freezer, our last one from 2014. Just looking at it gave me a craving for German potato pancakes. My mom used to make them on occasion too, and I have her recipe:
1/2 small onion, chopped
1 teaspoon salt
2 tablespoons flour
1/2 teaspoon baking powder
3 cups cubed raw potatoes
Directions: Put the eggs, onion, salt, flour, baking powder, and a half a cup of potato cubes into a blender, cover and process at grate until potatoes have gone through the blades. Stop blender. Add remaining potatoes a half a cup at a time, cover, and process at chop only until all potato cubes have passed through processing blades. Use a rubber spatula to help guide potatoes to processing blades. Do not over blend! Pour onto a hot well-greased griddle. Drain on absorbent paper towels. Yield – 12 pancakes.
Once I found a packaged version in the grocery store, but I only made it one time – the scratch recipe above is so much better. Be a little patient because potato pancakes take a little while longer to cook than regular pancakes. I didn’t grease the griddle with oil like Mom used to do. Instead, I used Pam olive oil, and it worked very well. The pancakes were not greasy and tasted great. As the cakes cooked, the scent brought back fond memories of when Mom used to cook these up. Our family gobbled them down faster than it took Mom to make them – always a good sign of a family favorite.
After you make a tasty batch and stack them on your plate, be sure to smother them with sweet applesauce. It’s one of the best combinations ever invented – almost better than when peanut butter met chocolate! The grilled mild Italian sausage that we served made for a nice combination and was an extravaganza for our taste buds. Spicy met sweet and tasty. 🙂
When’s a time you cooked something where the aroma gave you a pleasant memory?