A German-inspired brunch dish. Delicious served with grilled bacon or smoked ham and a spoonful of soured cream

Serves: 4

Preparation: 25 minutes, cooking time 12–15 minutes


  • 25g Butter
  • 3 sharp Dessert Apples or 2 small Cooking Apples, cored and thickly sliced
  • 2 tbsp Cider Vinegar
  • 2 tbsp Runny Honey
  • 650g Potatoes, peeled and coarsely grated
  • 1 Onion, coarsely grated
  • 115g Self-raising Flour
  • Freshly Ground Black Pepper
  • 2 Eggs, beaten
  • 3–4 tablespoons Sunflower oil

To serve

  • Soured Cream
  • 4 slices Streaky Bacon


  1. Heat the butter in a frying pan and fry the apples until just beginning to brown.
  2. Add the vinegar, honey and 2 tablespoons of water and cook for 3–4 minutes until syrupy and the apples are just tender.
  3. Take off the heat. Pat the grated potatoes and onion dry with kitchen towel. Add to a mixing bowl, stir in the flour, plenty of seasoning and the beaten eggs and mix together.
  4. Heat a little oil in a frying pan over a medium heat.
  5. Add heaped spoonfuls of the potato mix, leaving space between each mound, flatten slightly and fry until the undersides are golden.
  6. Turn the pancakes over and cook the other sides until golden and cooked through, adding a little extra oil if needed.
  7. Lift out of the pan and keep hot on a plate in the oven.
  8. Re-oil the pan and fry the rest of the mixture in the same way.
  9. Meanwhile, grill the bacon until crispy.
  10. When ready to serve, reheat the apples, divide the pancakes between warmed plates and top with the apples, a spoonful of soured cream and a slice of bacon.


If you have a food processor, fit the grating blade and you can grate the potato and onion in just a few seconds.

This recipe is from Cooking from the Garden by Sara Lewis and published by Simon & Schuster in 2012 ISBN 978-0-85720-860- priced £9.99
For a complete list of all WI books please send a sae to WIE 104 New Kings Road, London SW6 4LY