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Sourdough Potato Pancakes – Fully Fermented, Tummy Friendly

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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.

 

 

This easy 7 ingredient sourdough batter makes a perfect Sourdough Potato Pancake with a soft chewy center and crispy crunchy exterior. #Latkes #Breakfast #Brunch #Starter #fermented #sourdough #batter #pancake #potato #savory #applesauce #sourcream #cultured #realfood #wapf #nourishingtraditions #sourdoughforlife #sidedish #snack #healthy #traditional

Sourdough Potato Pancakes

Prep Time: 20 minutes
Cook Time: 30 minutes
Fermentation: 12 hours
Total Time: 12 hours 50 minutes

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

Ingredients

For the overnight leaven

For the batter

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!

 

 

Making your own sour cream from raw cream is simple and delicious. Sour cream is an essential ingredient in many recipes and adds a probiotic to kick to almost any meal. Find out how easy it is to make at home! #homemade #sour #cream #cultured #milk #raw #dairy #heavy #probiotic #fermented #realfood #fresh #traditional #wapf #nourishingtraditions
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Alex

Tuesday 12th of May 2020

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!

Butter For All

Tuesday 12th of May 2020

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

Chantal

Friday 1st of May 2020

I loved these! They went perfectly with your applesauce recipe. My half Polish self could eat these every day and never look back :) Thank you!

Cameo

Tuesday 21st of April 2020

Do you have to press the liquid out of the potatoes?

Butter For All

Tuesday 21st of April 2020

Hi Cameo,

I didn't, but if they are really wet you might want to. I'll make a note in the recipe. Thanks!

Courtney

Jennifer Dages

Sunday 19th of April 2020

I made these for breakfast today. They were wonderful and everyone loved them. Easiest and best homemade potato pancakes I have tried. We will have them again. Ate them with sour cream on top. Thank you.

Joe

Monday 18th of May 2020

Do you use fine or course grated potatoes. And is onion granules the same as onion powder?

Butter For All

Sunday 19th of April 2020

Hi Jennifer!

Yay, I'm so happy to hear that! Thank you for the nice feedback, comments like this are really supportive!

Best,

Courtney

robert raymond

Saturday 18th of April 2020

It would be nice if there were a link attached to the ingredient 100% Hydration Sourdough starter. I'm not sure what that is.

Butter For All

Saturday 18th of April 2020

Thanks Robert, I'll add one! I the meantime you can see this guide. :)

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