Potato pancakes or “latkes” happen to be one of my favorite comfort foods.
When I was young my mother served up the gluey, chewy, potato pancakes from a box mix. They are delicious in their own right, but honestly they have nothing on my sourdough potato pancakes.
My sourdough version uses an easy overnight leaven (thick batter) that is then mixed with shredded potato, eggs, and spices. The result is a thin crispy pancake with perfect potato texture and a chewy sourdough center.
These easy sourdough potato pancakes make a great breakfast or brunch.
They also make a great side dish to many meals. My daughter enjoys them served like hash browns with ketchup.
An easy overnight batter that is then mixed with fresh shredded potatoes and spices for a perfect fermented potato pancake!
- 215 Grams Tallow, Lard, Ghee, or Avocado oil (1 cup)
Mix the flour, water, and starter into a thick batter and let it ferment overnight at room temperature.
Melt the butter in a small pan.
Grate the potatoes in to a small bowl.
Add the eggs, salt, onion granuals, and pepper to the overnight leaven batter. Whisk well.
Stir in the cooled melted butter and whisk until fully incorporated.
Check on the grated potato. If it has released a lot of water, drain most of the liquid away and gently squeeze the potato.
Add the grated potato to the batter and stir well until fully distributed.
Cover the batter and let it ferment at room temperature for at least 1 hour.
Preheat a cast iron pan or griddle over medium/low heat until evenly heated.
Add about 1 Tablespoon of cooking oil. Using a large spoon, scoop enough batter into the oil to form a thin pancake 4"-6 " in diameter. Use the spoon to spread the batter out thinly and evenly.
Cook the potato pancake slowly until golden brown on both sides. Lower the temperature slighty if the pancake browns too quickly. They should take around 3 minutes per side for the potato to cook through.
Serve the potato pancakes hot from the pan with apple sauce and sour cream!
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