A German-inspired brunch dish. Delicious served with grilled bacon or smoked ham and a spoonful of soured cream
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
- Soured Cream
- 4 slices Streaky Bacon
- Heat the butter in a frying pan and fry the apples until just beginning to brown.
- Add the vinegar, honey and 2 tablespoons of water and cook for 3–4 minutes until syrupy and the apples are just tender.
- 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.
- Heat a little oil in a frying pan over a medium heat.
- Add heaped spoonfuls of the potato mix, leaving space between each mound, flatten slightly and fry until the undersides are golden.
- Turn the pancakes over and cook the other sides until golden and cooked through, adding a little extra oil if needed.
- Lift out of the pan and keep hot on a plate in the oven.
- Re-oil the pan and fry the rest of the mixture in the same way.
- Meanwhile, grill the bacon until crispy.
- 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