In the Kitchen: Classic Bavarian Pancakes

Celebrate Octoberfest this month with mouth watering Bavarian Pancakes and Chef Mike Lingwall of Faust Hofbrauhaus. Faust Hofbrauhaus is the German inspired beer hall inside The Dean Hotel. Located in Providence, Faust features homemade wursts & schnitzels.


6 russet potatoes
2 medium yellow onions
4 eggs
1 c flour
2 tbsp salt
1 tsp white pepper

Kitchen Gear:
canola oil
cutting board
2 large bowls
box grater
kitchen towel (preferable not terry cloth)

bavarian pancakes finished

Peel and finely mince the onion, set aside in a large bowl.
Peel the potatoes, and grate using the coarse side of a box grater. Combine with the onion.
Take the towel and ring the potato and onion mixture out, to remove excess moisture.
Place the dried mixture into the clean bowl.
Add the eggs, flour, salt and white pepper and mix thoroughly.

Heat a thin layer of oil in a medium sized saute pan, over medium-high heat. Allow the pan to heat, until just beginning to smoke.

Scoop a small amount of the mixture and add to the pan. Gently spread the mixture out until you have a thin 5-6” wide pancake.
Pan fry until the edges are nice and brown 3-4 minutes.
Flip and continue to fry for another 3-4 minutes.
Remove the pancake from the pan and place on a paper towel lined plate.

Continue this process with the rest of the mixture.
Serve the pancakes with sour cream and apple sauce.

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