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It is hard to express the way you truly feel about pancakes. I strongly believe in Oscroissant Wilde’s quote: “Who, with pancakes, is poor?”.
I started making pancakes using the floor, then I have stopped once I have tried them using semolina. For a long period, I felt in love with semolina and black chocolate chips pancakes.
Afterward, I have tried oat and banana pancakes. They taste amazingly delicious, especially with cinnamon flavor. Now I’m in love with potato pancakes.
When I have prepared these pancakes the first time, I had no idea about their history, from where they have come or who is this nice person who has brought this magical dish to the world
A bit of history as usual
I have shared the recipe on Facebook, a friend of mine from Luxembourg tried it and told me that this is very famous in this country and that these pancakes are served in the Christmas festivities.
So I was curious about this and after a quick search about potatoes pancakes history, I have learned new things I would like to share with you.
Potato pancakes also called, Kartoffelpfannkuchen in Germany, Gromperekichelcher in Luxembourg, is a traditional dish originating from the eastern European countries of Germany, Russia, Poland, Austria, and Bulgaria.
It was at the beginning a peasant food since potatoes were cheap and abundant and there were a lot of potato farms. People were obliged to invent new recipes based on potatoes.
Potato pancakes: a holiday dish
Then European Jews gave potato pancakes the name “Latkes”, and since then they have considered them as a holiday and festivities dish. For Jewish potatoes pancakes is a special dish to celebrate Hanukkah festivity.
This was a bit of history about potatoes pancakes, I truly thank the person who has invented it. Now that we have got an idea about the story of these pancakes, I will show you how to prepare them.
The hero of this recipe is potatoes and parsley.
How to prepare potato pancakes?
- 5 medium potatoes
- 1 fresh medium onion
- Fresh parsley
- 1 egg
- 2 tablespoons flour or corn starch (Gluten-free)
- Fresh or dried rosemary (optional)
- Garlic powder (optional)
- Chili powder (optional)
- Nutmeg (optional)
- Olive oil for cooking
Wash, peel the potatoes, immediately immersing them in very cold water as you finish each one.
Remove the potatoes from the water and grate it in a large bowl. Mince parsley and the onion and add it to the bowl. Add the beaten egg to the preparation.
You can use anything you want for flavor. I have used rosemary, dried garlic, and I have grated a bit of nutmeg.
Add the herbs you do prefer and mix in the flour, salt, and pepper to taste. If you like it to be spicier, you can add a bit of chili powder.
Grease an anti-adhesive pan with a thin layer of olive oil and place it over medium heat.
Pour a tablespoon, or more based on your preferences, of the potato mixture into the pan and flatten it out. If you love crispy pancakes than make them very thin. I like to have various sizes of the pancakes.
Fry the pancake until golden from the bottom, then flip it carefully and let it fry from the other side, as shown in the picture above.
Repeat these steps as long as there are pancakes.
Dress up your pancakes
Enjoy your pancakes topped with some salty cream cheese and few thyme leaves
The original recipe of these pancakes is very familiar in Luxembourg, Germany, and the other surrounding countries.
Nevertheless, it can be adapted by combining additional ingredients and flavors you want. Toppings also can vary.
I have topped my pancakes by a bit of salty cream cheese and a few thyme leaves. You can use also sour cream or applesauce.
Good news all of these sauces recipes will be soon added to the blog so stay tuned.
Let me know if you have tried these pancakes, and also what are the flavors you have used. I’m interested in trying new flavors.