Guys, today I have one of my childhood favorites and truly European dishes for you. The love child between a pancake and a hash brown…. REIBERDATSCHI.
Considering it’s the Bavarian word for it I am not even sure all Germans would get what I am talking about. So for the sake of making this understandable and pronounceable for all of us
and not because my dictionary tells me it’s the English name for it we will call this recipe Potato Pancakes. Potato Pancakes with Apple Sauce!
The is a certain undeiable beauty in this dish. It’s a European favorite with typical names, ingredients and sides completely based on regional culture. At least as long as we talk about eating them savory style. When it comes to eating them as a sweet main dish or dessert we pretty much all agree on apple sauce being THE companion of choice.
And because as a little girl I couldn’t be bothered much by anything savory (with fries being the exception) always searching for the sweet dishes on any menu or asking for sweet foods for lunch and dinner when I think of Potato Pancakes I inevitably think of apple sauce too. Hence we’ll take the sweet route together today.
I always liked this dish because it’s insanely easy and versatile. What I didn’t like is that the original version is brutally high in fat. Imagine a deep fried pancake. Whilst I am not opposed to eating fat I am not particularly fond of fat dripping pancakes either. The fat just takes over all the other flavors and all you can taste is greasy.
Luckily you can also make them much lower fat by tweaking the original recipe a bit.
With potato as thier main ingredient these Potato Pancakes are grain-free and also pretty low in fat. The pancakes are not overly fluffy nor should they be. Imagine them as a more dense vehicle to eat fruity and sweet apple sauce. Whilst the original version is pretty neutral tasting I added a little cinnamon and maple syrup to the mix to give it a hint of sweetness on its own.
The Potato Pancakes can be kept in the fridge for two days and can be easily packed for lunch or as a snack. Whilst the original version is usually served warm they can be eaten both warm or cold. A minute in the microwave or in a frying pan is all they need to be heated up again. An easy recipe winning on every front!
Being a childhood favorite they also scream comfort food to me. But to be honest, all pancakes do!
- 5 large potatos
- 3 T coconut flour
- 1/3 cup maple syrup
- 1 tsp - 1 T cinnamon
- 2 large eggs
- 1T coconut oil for the pan
- 1 cup apple sauce
- maple syrup (optional)
- Peel the potatos and grind them very finely
- Give the potato grates in a mixing bowl, add the coconut flour, cinnamon and maple syrup and whisk with a fork until combined
- Add the eggs and whisk again until you have a doughy consistency
- Heat the coconut oil in a fryingg pan and fry the potato pancakes on medium heat for about 3 minutes on each side or until golden brown using about 2 T of the mass per pancake
- Serve warm with a side of apple sauce and optional maple syrup
- I aslo like to add other toppings like toffee brittle (see pictures)
Okay guys it’s already Friday afternoon in my neck of the woods and on my way home I am going to the groceries to pick up a new bag of potatos. This recipe also has a savory brother and I’d like you to introduce him to you next week.
So stay tuned for Potato Pancakes savory style!