3 eggs, size M
1-2 tbsp flour
2 tbsp oatmeal
some salt and pepper, black, ground
some nutmeg, grated
First wash the potatoes, peel and grate finely and then stir in 3 eggs well and, depending on how much liquid the grated potato mixture releases, bind with 1 – 2 tablespoons of flour and 2 tablespoons of oatmeal.
Then season with salt and ground black pepper. Finally, grate a pinch of nutmeg into the potato dough.
2. Now preheat the oven to approx. 180°C to keep the potato pancakes warm!
3. Next, heat good, high-quality vegetable oil in 2 large pans (or waffle irons) and place the potato dough in small portions next to each other in the pans, one tablespoon at a time.
Always keep an eye on it and turn the potato pancakes as soon as you can see a golden brown colour.
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.
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.