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Oven-Baked Potato Pancakes with Apple Skyr

Potato pancakes baked on a tray instead of swimming in fat. And not apple sauce from a jar but grated apple in skyr with cinnamon - tart rather than sweet.

Oven-Baked Potato Pancakes with Apple Skyr

Ingredients

Instructions

  1. Heat the oven to 220 degrees fan and heat the tray with it - a hot tray is what makes the pancakes crisp underneath.
  2. Grate the potatoes coarsely and wring them out hard in a cloth. Catch the liquid and let it stand for five minutes.
  3. Carefully pour off the water - the settled potato starch stays at the bottom. Return it to the mixture; it binds better than any flour.
  4. Mix in the onion, eggs, spelt flour and salt.
  5. Line the hot tray with baking paper and brush thinly with oil. Set eight flat mounds on it, press them flat and brush the tops thinly with oil as well.
  6. Bake for 20 to 25 minutes, turning after 15.
  7. Grate the apple coarsely and stir it into the skyr with the cinnamon. Serve alongside.

Die Stärke aus dem Presswasser

After five minutes a white layer settles in the squeezed-out potato water: pure potato starch. Returned to the mixture it binds the pancakes without making them floury - grandmothers knew the trick, recipes rarely write it down.

What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.

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