Kartofelpandekager

Ingredients for Kartofelpandekager

Instructions for Kartofelpandekager

To prepare the Kartofelpandekager recipe, please follow these instructions:

Boil potatoes almost tender in salted water. Take half of them up. Cook the rest on until they are very tender. Pour the water and mash them.

Cut the potatoes you took from the small tern of approx. 0.5x0.5 cm. Chop onion and garlic nicely. Sauter onions, potatoes and garlic on low heat in butter. Stir rosemary and olives in. Taste with salt and pepper.

Dissolve yeast in the water. Melt the butter. Stir yeast mixture together with milk, butter, lemon juice or white wine vinegar and egg. Stir the mashed potatoes in. Sift the flour and stir into a porous mass. Let the pancake dough raise about Three hours at room temperature until it bubbles well. Stir the potato onion mixture. Taste with salt, pepper and fried nutmeg. Stir small thick pancakes golden on both sides in a blin pie or in a teflon-coated pan by not too high heat. You can stir in butter or you can brush without butter. In the first case they become crispy, otherwise they get a bit cool and dry in the crust.