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COMBINE: 2 tablespoons all purpose flour 1 1/2 teaspoons salt 1/4 teaspoon baking powder 1/8 teaspoon pepper SET ASIDE.
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Wash, pare and finely grate 6 medium-size (about 2 lbs.)
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potatoes (about 3 cups, grated) SET ASIDE.
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Heat in a heavy skillet over low heat Fat (enough to make a layer 1/4 inch deep) Combine the flour mixture with 2 eggs, well beaten 1 Tablespoon grated onion 1 Tablespoon minced parsley Drain liquid that collects from grated potatoes; add potatoes to egg mixture and beat thoroughly with a spoon.
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When fat is hot, spoon about 2 tablespoons of batter for each pancake into fat, leaving about 1 inch between pancakes.
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Cook over medium heat until golden brown and crisp on one side.
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Turn carefully and brown other side.
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Drain on absorbent paper.
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Serve with Sauerbraten, or as a main dish accompanied by apple sauce.
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10
About 20 medium-size pancakes.
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POTATO PANCAKES, KING SIZE (GROSSER REIBEKUCHEN) Follow the above recipe; use a large, heavy skillet.
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Heat 2 tablespoons fat in the skillet.
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Spoon about one-third of batter into skillet.
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Quickly spread batter evenly with spoon to cover bottom, make one large pancake.
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When golden brown and crisp, turn carefully.
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Add 2 tablespoons shortening and brown other side.
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Repeat for rest of batter.
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3 large pancakes.
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19
Culinary Arts Institute The German Cookbook
