-==========================
-=========
Ingredients:
1.5 kg potatoes (a sort that stays “hard” – not the
one you use for mashed potatoes) 1 big onion 2 eggs 1
tsp salt a bit flour (Buchweizen (wheat flour or oat
flakes) Oil Grate the potatoes over a sieve, so that
the water can leave. Don’t use a to fine grater, you
don’t want to make mashed potatoes.
Squeeze the potatoes – so that more water is going out
of it.
Grate the onions fine on the grater and put them to
the potatoes, like the other ingredients and mix them
carefully.
Depending on how wet the dough is, put some flour or
oat flakes to it, so that you get a not to solid dough.
Put oil into a pan and when it is really hot, take
with a (soap) spoon abit from the dough and put it
into the pan and push it to a flat cake.
They have to be “golden” from both sides (you have to
turm them after awhile) – the border of that pancake
has to be real crisp.
Eat them hot to (or on) a slice of bread (Schwarzbrot
(that is dark bread)) with butter and put Ruebenkraut
(sugar-root syrup) or Apfelkraut (apple syrup) on it.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%%%
Yields
1 Servings