Potato Pancake with Homemade Chunky Applesauce

Name: Potato Pancake with Homemade Chunky Applesauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Homemade Chunky Applesauce; 2 1/2 pounds Idaho potatoes; 1 cup grated white onion (about 1 extra-large); 2 extra-large-eggs; 1/2 cup all-purpose flour; 1 tablespoon baking powder; 2 teaspoons table salt; 1/2 teaspoon ground White pepper; 1 tablespoon sugar; Vegetable oil, for frying; Sour cream

Servings: persons

1
The day before you plan to make the pancakes, prepare the applesauce and refrigerate.
2
Grate the potatoes and onions together in a food processor using a medium grating disk (you will have about 6 cups), then transfer to a colander, lightly press out any excess liquid, and let the mixture drain in the sink or over a bowl for about 30 minutes.
3
Spread the grated mixture out on a clean dish towel and roll up, jelly-roll style, squeezing out as much liquid as possible.
4
Preheat the oven to 200F to keep the pancakes warm while cooking the rest.
5
In a large bowl, whisk the eggs until well beaten and frothy.
6
Add the flour, baking powder, salt, pepper, and sugar and whisk until smooth.
7
Stir in the potato-onion mixture just until distributed; do not overmix or your pancakes may be tough.
8
Warm about 1/4 inch of oil in a large skillet over medium heat.
9
For each 4-inch cake, scoop out about 1/4 cup of batter, drop it into the skillet, and spread the batter out with the bottom of the ladle or with a pancake spatula or fork.
10
Space the pancakes 1 inch apart in the skillet.
11
Fry the cakes just until light golden brown (no darker!)
12
on the first side, 3 to 4 minutes, then turn the cakes over and cook the other side for 3 to 4 minutes.
13
Keep pressing them out with the spatula as they cook.
14
The pancakes should be light golden brown and crispy on the outside, soft but cooked and done on the inside.
15
Transfer the fried pancakes to a wire rack set on a baking sheet in the warm oven while cooking the rest of the cakes.
16
Add a little more oil to the skillet as needed.
17
Serve with cold applesauce and sour cream.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 recipe Homemade Chunky Applesauce, 2 1/2 pounds Idaho potatoes, 1 cup grated white onion (about 1 extra-large), 2 extra-large-eggs, and more.

Yes, Potato Pancake with Homemade Chunky Applesauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!