Reprinted with permission. “Northern Wisconsin Cookbook: Recipes and Food Culture from God’s Country”
Makes 6 dessert plate-sized pancakes.
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2 extra large Yukon Gold potatoes or 4 small Yukon Gold potatoes
1/2 large sweet onion, such as Vidalia
1 large egg
1 teaspoon salt
2 tablespoons flour
4 tablespoons butter, divided
Butter, applesauce, sour cream (for garnish)
Instructions
Preheat oven to 250 degrees F. Place a nonstick baking sheet on the center rack.
Grate the potatoes and onion into the bowl of a food processor. Place the grated mixture into a strainer and press the potatoes with the back of a spoon to remove excess water.
Fit the chopping blade into the processor and add the grated potatoes, onion, eggs, salt, and flour. Pulse until the mixture is combined. Transfer the mixture to a medium bowl.
Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add 3/2 cup of potato mixture to the pan, spacing them out apart. Smooth with a stiff spatula.
Cook the potato pancakes for 3 minutes, until brown on the second side. Then flip the pancakes and cook for an additional 2 minutes. Transfer the pancakes to a baking sheet in the oven to keep them warm while you cook the second pancake.
Repeat with remaining potato pancake batter. Serve immediately with butter, applesauce, or sour cream.
Chef’s Note: To make Grandma’s authentic German Wisconsin Potato Pancakes, use a box grater to grate the potatoes and onion.
