Crispy on the outside, chewy and moist on the inside. See the instructions for the fillings shown in the photo too. You can also just have the pancakes plain with ketchup, or sandwich lettuce, ham and mayonnaise, or tomato and cheese in them. It's up to you. They are great just on their own too, of course.
Grate the onion and drain off the excess moisture. Mix with the beaten egg and cake flour.
Grate the potato and squeeze it out lightly to get rid of excess moisture. Mix this into the batter. Add salt and pepper to taste.
Heat up a frying pan over medium heat and add a generous amount of oil. Drop ladlefuls of the batter in the pan, and spread it out thinly.
When the surface of the pancake forms several airholes, turn the pancake over. Cook until both sides are crispy.
Add any filling of your choice.
(The filling for the pancake on the left in the photo): Put thinly sliced onion for about 10 minutes in water, then drain well. Sandwich the pancake with grilled sausages and storebought chili sauce.
(The filling for the pancake in the middle): Wrap spinach in plastic wrap and microwave at 500w for 4 minutes. Cut into 1.5cm pieces and mix with canned tuna and mayonnaise.
(The filling for the pancake on the right): Mix 1 tablespoon of sour cream with 1/2 tablespoon of honey.
Story Behind this Recipe
By request, this is an easy recipe that even beginner cooks can make. But they look great too, right?
Squeeze the potatoes and onion out to reduce the moisture in the batter, so that the pancakes will cook up with a crispy finish.