Potato Pancake

A great cake recipe for any occasion:

Make potatoes the day before as cooked, peeled potatoes.

Peel the potatoes and grate finely. Mix with softened butter, a little salt and nuts. Separate the eggs. Mix the egg yolks with half the sugar and stir into the potato mixture. Beat the egg whites with a pinch of salt until stiff. Fold the currants and the snow into the dough. Heat plenty of fat in a frying pan, pour in the batter in portions and bake on both sides to form light pancakes. Tear the cakes with two forks, sprinkle the remaining sugar over them and roast, turning, until the pancakes turn a golden yellow color.

Serve with apple puree or cranberry compote.

Delicious potato dishes **

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