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Healthy recipes
Potato pancakes taste like childhood. And are quite easy to do yourself. A little tip for the figure-conscious: potato pancakes from the waffle iron.
From the pan to the plate - potato pancakes are a poem! We like the little buffers with applesauce and love them with sugar and cinnamon. At least as tasty: potato pancakes with salmon.
Potato pancakes or potato pancakes? Potato cookies or rice dachschi? Homemade, the golden brown patties taste best. If you make potato pancakes yourself, you should only resort to floury potatoes. Karlena and Adretta contain more strength.
Potato pancakes are not for figure-conscious? Are you kidding me? Are you serious when you say that! Try the potato pancake recipe from the waffle iron. Less calories in full taste - a heartwarming idea.
The classic: potato pancakes with applesauce
Ingredients (4 people)
500 g apples, 2 tbsp sugar, 5 tbsp apple juice, 4 cinnamon sticks, 1 kg floury cooking potatoes, 1 onion, 1 egg, 4 tbsp flour, salt, pepper, 50 g clarified butter
preparation
1. Peel apples, quarter and remove cores. Cut quarters small. Caramelise sugar in a pot. Deglaze with apple juice and add apples and cinnamon sticks. Cover and simmer for about 10 minutes (depends on the apple variety). Crush apple pieces with a fork.
2. Peel potatoes, wash and grate. Peel the onion and finely grate the potatoes. Add egg and flour. Season with salt and pepper. Heat the lard in portions in a pan. Bake approx. 16 buffers one at a time, adding 2 tablespoons of potato mass per buffer to the pan (a total of 3-4 buffers per pan) and fry each side for 3-4 minutes. Warm potato pancakes. Arrange potato pancakes and applesauce on plates and garnish with cinnamon sticks.
Potato pancake Pizza
Ingredients (10 buffers)
10 potato pancakes (see recipe potato pancakes), 1 tomato, 1/2 glass of mustard cucumbers, 1 small red onion, 2 matjes fillets (about 80 g each), 1/4 bunch chives, 2 tablespoons wine vinegar, salt, pepper, 1 pinch of sugar, 1 tbsp sunflower oil, 2 tbsp sour cream, 2 tbsp granular mustard, 2 tbsp salad cream, 2 tbsp milk, 1 leek onion, 100 g radishes, 150 g pork roast meats
preparation
For the tomato salad, wash, clean, quarter and slice the tomato. Slice cucumber pieces. Peel the onion, halve and cut into strips. Slice the matjes. Wash chives, shake dry and cut into small rolls. For the sauce, stir together 4 tbsp cucumber water and vinegar. Season with salt, pepper and sugar. Slowly beat oil underneath. Mix the salad ingredients and leave. For the pork salad mix cream, mustard, salad cream and milk. Clean the spring onion, wash and cut into thin rings. Wash radishes, clean and cut into thin slices. Cut the cold cuts into strips. Add the salad ingredients and prepared sauce and season with salt and pepper. Allow finished buffers to cool briefly and cover with salads.
Potato pancake waffles with apple compote
Ingredients (4 people)
1 kg of sour apples, 200 ml of apple juice, 2 cinnamon sticks, 4 tablespoons of sugar, 1 kg of potatoes, 1 onion, 2 eggs, 3 tablespoons of flour, 2 tablespoons salt, grease for the waffle iron
preparation
1. For the apple compote peel apples, quarter, core and cut into pieces. Boil with apple juice, cinnamon and sugar in a saucepan while stirring. Cook over medium heat for about 20 minutes, stirring several times. Let cool down.
2. Peel potatoes, wash and finely grate (do not grate!). Drain the potato purée in a sieve and collect the potato water in a bowl. Peel onion and finely grate. Mix with the grated potatoes. Drain potato water, add the settled potato flour to the potatoes. Add eggs, flour and salt, stir well.
3. Grease waffle iron, bake about 4 waffles one after the other from the dough. Serve hot with apple compote while still hot. To taste maple syrup.
Hearty Italian potato pancakes from the waffle iron
Ingredients (1 person)
100 g of potatoes (best of the day before), 10 g of dried tomatoes, 2 stalks of oregano, 2 stems of thyme, 1 small onion, 1 tablespoon of fruit vinegar, salt, pepper, 1/2 teaspoon honey, 1 teaspoon sunflower oil, 100 g carrots, 50 g mixed lettuce leaves, 50 ml milk, 1 egg, 1/2 teaspoon baking powder, 30 g flour, 5 g Parmesan cheese (planed), grease for the waffle iron
preparation
1. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. To dice tomatoes. Wash the oregano and thyme, shake dry, peel the leaves from the stems and chop. Peel the onion and cut into fine cubes. Quench potatoes under cold water, drain and peel.
2. For the vinaigrette whisk vinegar, salt, pepper and honey. Drip oil in drops. Stir half the onion cube under the vinaigrette. Peel carrots, wash them and slice them into thin slices with a peeler. Wash the salad, shake it dry and pluck it into bite-sized pieces. Arrange carrots and salad in a bowl, fold in vinaigrette.
3. Finely grate the potatoes. Stir potatoes, tomatoes, herbs, remaining diced cubes, milk and egg and season with salt and pepper. Mix the baking powder and flour and stir in the batter. Preheat the waffle iron, grease well and bake the dough crispy. Arrange waffles and salad and sprinkle with parmesan.
