Using a mix makes these potato pancakes quick and easy; the added flavors of apples, caramelized onions and sour cream or quark make them delicious.
Region North Rhine Westphalia
- 2 tablespoons unsalted butter
- 1 large onion thinly sliced (about 1 pound)
- 2 medium Granny Smith apples peeled and cut into thin wedges (about 1 pound)
- 1 tablespoon light brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 package Bavarian shredded potato pancake mix 5.8 ounce, such as Panni or Kartoffelland brands
- 2 cups water
- 6 tablespoons vegetable oil divided
- 1/2 cup sour cream or quark cheese
Heat butter in a large nonstick skillet over medium-high heat Add onion and cook, stirring occasionally, 12 to 15 minutes or until apples and onions are very tender and golden brown. Stir in brown sugar, vinegar, salt and pepper. Cover and set aside to keep warm.
Combine potato pancake mix and water and whisk until smooth. Let stand 10 minutes to thicken. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons oil to the skillet. Working in batches of 5 or 6 pancakes at a time, drop about 2 1/2 tablespoons of batter into skillet for each pancake, flattening with the back of a spoon to form 3-inch diameter pancakes. Fry until golden brown, 2 to 3 minutes on each side. Place on paper towels to drain. Repeat twice with remaining oil and batter to make 16 pancakes.
To serve, divide potato pancakes among 8 serving plates, top evenly with caramelized apples and onions and top each with 1 tablespoon sour cream.