Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Servings:
3
Yield:
6 large pancakes
Ingredients
Directions
Peel and coarsely grate potatoes; squeeze out as much liquid as you can. Transfer shredded potatoes to a bowl; stir in garlic, caraway seeds, marjoram, salt, and black pepper.
Beat eggs and milk together; stir into potato mixture until well combined. Gradually stir in flour until a thick but still pourable batter forms.
Heat about ¼-inch oil in a skillet over medium-high heat. Drop ¼ cupful batter into skillet, flattening slightly; fry until golden brown, about 3 minutes per side. Drain on paper towels. Taste pancake; adjust seasoning if necessary. Repeat with remaining batter.
Cook's Note:
You can add ham, bacon, or cheese to the batter before frying pancakes, if desired. Substitute oregano for marjoram and cumin seed for caraway if you prefer. Enjoy them plain, with beer, topped with cheese, or with ketchup or mustard.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 527 | Calories |
| 11g | Fat |
| 94g | Carbs |
| 15g | Protein |
