Potato Pancakes - Kartoffelpletter
November 06, 2013
Categories: Breakfast, Comfort Food, Side Dishes, Vegetables, Potatoes, Scandinavian, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Fall/Autumn, Game/Sports Day, Sunday Dinner, Weeknight Meals, Skillet, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Flour more
"These Danish treats are not like the traditional "latkes", but are made with rye flour and rolled out into cakes and cooked on a hot griddle. Serve them with melted butter and honey or #recipe10937"
- Serving Size: 1 (211.6 g)
- Calories 342
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 314.7 mg
- Total Carbohydrate - 73.7 g
- Dietary Fiber - 7.7 g
- Sugars - 1.9 g
- Protein - 10.4 g
- Calcium - 29 mg
- Iron - 2.3 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.3 mg
Cook the potatoes in their jackets, in a pot of boiling water, until just tender. Drain and cool slightly.
Peel potatoes, add salt and mash while warm.
Work the flours into the mashed potatoes, a little at a time with egg whites. Knead the dough well. (You may have to use more or less flour).
Divide dough into eight pieces and roll each piece on a lightly floured board into a thin round cake.
Cook on both sides on a greased griddle over medium-low heat until done. Watch them closely to keep them from burning.
Serve with toppings of your choice.
Tips & Variations
No special items needed.