Sourdough Potato Pancakes – Fully Fermented, Tummy Friendly

 

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.

Serve them with Homemade Apple Sauce and Cultured Raw Sour Cream!

 

 

They also make a great side dish to many meals. My daughter enjoys them served like hash browns with ketchup.

 

 

0 from 0 votes
Sourdough Potato Pancakes
Prep Time
20 mins
Cook Time
30 mins
Fermentation
12 hrs
Total Time
12 hrs 50 mins
 

An easy overnight batter that is then mixed with fresh shredded potatoes and spices for a perfect fermented potato pancake!

Course: Breakfast, Brunch, Main Course, Side Dish, Snack
Cuisine: American, Jewish, Northern European, Traditional
Keyword: Latkes, Pancakes, Potatoes, Sourdough
Author: Butter For All
Ingredients
For the overnight leaven
For the batter
  • 2 Eggs (100 grams)
  • 14 Grams Salt (2 teaspoons)
  • 6 Grams Onion Granuals (2 teaspoons)
  • 56 Grams Melted Butter (1/4 cup)
  • 700 Grams Grated Yellow Potato (4 cups, about 5 large)
  • 2 Grams Freshly Ground Black Pepper (1 teaspoon)
For frying
  • 215 Grams Tallow, Lard, Ghee, or Avocado oil (1 cup)
Instructions
The night before
  1. Mix the flour, water, and starter into a thick batter and let it ferment overnight at room temperature.

The next morning
  1. Melt the butter in a small pan.

  2. Grate the potatoes in to a small bowl.

  3. Add the eggs, salt, onion granuals, and pepper to the overnight leaven batter. Whisk well.

  4. Stir in the cooled melted butter and whisk until fully incorporated.

  5. Check on the grated potato. If it has released a lot of water, drain most of the liquid away and gently squeeze the potato.

  6. Add the grated potato to the batter and stir well until fully distributed.

  7. Cover the batter and let it ferment at room temperature for at least 1 hour.

For cooking
  1. Preheat a cast iron pan or griddle over medium/low heat until evenly heated.

  2. 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.

  3. 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.

  4. Serve the potato pancakes hot from the pan with apple sauce and sour cream!

 

 


13 Comments

  1. Alex

    Made this recipe using white potatoes, though I didn’t have any onion granules and didn’t feel like adding onion this time around. I found the frying time not enough to cook the potato in the latkahs, so I ended up frying them and then finishing them off in the oven at 350 deg F for ten minutes as per Olia Hercules’ recipe. Not sure if maybe mine were on the thicker side than what was happening in the instructions, but regardless, the flavour was good!

    • Hi Alex,

      I try to make very thin in the pan because I like them crispy! But, that’s a great tip for people who are having the same results. I will add a note in the recipe! Thanks for your feedback. Glad you liked them.

      Courtney

Leave a Reply

Your email address will not be published. Required fields are marked *