Uploaded March 2018 | Updated September 2026, 1 day ago
In the mood for a different kind of pancake for dinner? Instead of your regular, sweet pancake with syrup, why not mix it up with my Germany inspired crispy potato pancake with mustard dipping sauce? A perfect and tasty meal for Lent, or any time of the year! For more information, or to get the recipe. Directions Below!
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Ingredients
2 Idaho Potatoes
Lemon Juice
Garlic
Paprika
Milk
Flour
Egg
Mayo
Water
German Mustard
Sour Cream
Garlic Powder
1 tsp Salt & Pepper
Canola Oil
Butter
Mushrooms
Directions
Peel and grate potatoes with a box grater and hit with the juice of 1 lemon to prevent browning
Using clean towel, add grated potatoes and squeeze excess liquid from potatoes
Add 1 cup of milk, ½ cup of flour and 1 egg and mix together then add to potatoes then add salt and pepper Heat oil in cast iron skillet until hot 375 degrees
Drop dollops of the potato mixture into hot oil and do not over crowd pan to keep the potato fritters formed into a disc shaped cake. Carefully flip the potatoes after 2-3 minutes on each side or until golden brown. When cooked to a crispy golden brown color, place on a paper towel to catch access grease. Sprinkle a little salt at the end of the process.
To make the sauce, mix mayo, water, mustard, sour cream, garlic powder, salt /pepper and paprika in bowl to make crema
Slice up mushrooms and add to heated pan with butter and saute for 3 to 5 minutes
Assemble by placing mushrooms, Reibekuchen (Potato Pancake) on plate with a dollop of crema and top with micro greens or small salad.
In the mood for a different kind of pancake for dinner? Instead of your regular, sweet pancake with syrup, why not mix it up with my Germany inspired crispy potato pancake with mustard dipping sauce? A perfect and tasty meal for Lent, or any time of the year! For more information, or to get the recipe. Directions Below!
⬇Support The Movement!⬇
patreon.com/platinggrace
FOLLOW MY JOURNEY!
============
📷 instagram.com/fatherleofeeds
🐦 twitter.com/fatherleofeeds
👍 facebook.com/FatherLeoFeeds
🌎 platinggrace.com
============
Ingredients
2 Idaho Potatoes
Lemon Juice
Garlic
Paprika
Milk
Flour
Egg
Mayo
Water
German Mustard
Sour Cream
Garlic Powder
1 tsp Salt & Pepper
Canola Oil
Butter
Mushrooms
Directions
Peel and grate potatoes with a box grater and hit with the juice of 1 lemon to prevent browning
Using clean towel, add grated potatoes and squeeze excess liquid from potatoes
Add 1 cup of milk, ½ cup of flour and 1 egg and mix together then add to potatoes then add salt and pepper Heat oil in cast iron skillet until hot 375 degrees
Drop dollops of the potato mixture into hot oil and do not over crowd pan to keep the potato fritters formed into a disc shaped cake. Carefully flip the potatoes after 2-3 minutes on each side or until golden brown. When cooked to a crispy golden brown color, place on a paper towel to catch access grease. Sprinkle a little salt at the end of the process.
To make the sauce, mix mayo, water, mustard, sour cream, garlic powder, salt /pepper and paprika in bowl to make crema
Slice up mushrooms and add to heated pan with butter and saute for 3 to 5 minutes
Assemble by placing mushrooms, Reibekuchen (Potato Pancake) on plate with a dollop of crema and top with micro greens or small salad.
