Recipe: Potato Pancakes

Richard Drew/AP Photo

Reprinted with permission from Way Up North Wisconsin Cookbook: Recipes and Foodways from God’s Country.”

Makes six dessert-plate-sized pancakes.


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2 very large or 4 small Yukon Gold potatoes

1/2 large sweet onion, like Vidalia

1 large egg

1 teaspoon salt

2 tablespoons flour

4 tablespoons butter, divided

Butter, applesauce, or sour cream, for serving


Preheat oven to 250 degrees F. Place a nonstick baking sheet on middle rack.

Grate potatoes and onion into the bowl of a food processor. Place grated mixture in a strainer and press on potatoes with the back of a spoon to drain excess liquid.

Place chopping blade in processor, then add grated potatoes and onion, egg, salt, and flour. Pulse just until mixture is combined. Transfer mixture to a medium bowl.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 3 half- cup measures of potato mixture to skillet, placing well apart. Flatten mixture with a firm spatula.

Cook potato pancakes for 3 minutes, until browned on the underside. Then flip pancakes and cook 2 minutes more. Transfer pancakes to baking sheet in oven to keep them warm while you cook the second batch of pancakes.

Repeat process with remaining potato pancake batter. Serve immediately with butter, applesauce, and/or sour cream.

Chef’s note: For truly authentic German- style Wisconsin potato pancakes à la Grandma, grate the potatoes and the onions using a box grater.

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