Summary

Ingredients

• 1 kg apple, tart, peeled and pitted, roughly diced
• 1 tablespoon butter
• 3 tablespoon sugar
• 1 vanilla sugar
• 4 tablespoon lemon juice
• 100 ml water or clear apple juice
• 1 ½ kg potatoes, waxy, peeled, coarsely grated
• 2 egg (s)
• 1 ½ tablespoon flour
• 75 g oatmeal, tender
• salt and pepper
• 4 tablespoon clarified butter (e.g. butaris)
• Sugar beet syrup, dark

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Instructions

1. For the compote, sauté the apple cubes in the melted butter. Scatter the sugar and vanilla sugar on top, deglaze with water / apple juice and lemon juice and cook covered for about 8 minutes. Let the compote cool down.
2. For the pancakes, mix the roughly grated potatoes with the eggs and oat flakes well. Salt the dough as much as possible, carefully season with pepper and dust with the flour, cover and let rest for 30 minutes.
3. Mix everything well. Heat the clarified butter in a large, coated pan, fry 3 potato pancakes in 4 portions from 2 tablespoons of dough until golden brown, drain on kitchen paper and keep warm.
4. Serve the buffer with the apple compote and cover with sugar beet syrup to taste.