Potato Pancakes With Wheat Germ
Potato Pancakes With Wheat Germ
Kretschmer's potato pancakes aren’t just for special occasions. Make them as a side dish at dinner or for brunch on the weekend. Try serving them with smoked salmon and Greek yogurt for a savory dish, or go more traditional, pairing them with yogurt, apple sauce, or even some maple syrup.
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Servings
4
Ingredients
- ¼ cup olive oil
- 1 pound baking potatoes, such as idaho, peeled and shredded with a box grater or food processor (about 3 small)
- 4 tablespoon wheat germ, such as kretschmer original toasted wheat germ
- ½ small onion, peeled and finely shredded
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 egg, lightly beaten
Directions
- Preheat the oven to 450 degrees F. Brush 2 tablespoons olive oil on each of two rimmed nonstick baking sheets, to evenly coat.
- In a large bowl, mix together the shredded potatoes, wheat germ, onions, salt, and pepper. Add the egg and stir until well combined. Scoop a generous tablespoon of pancake mixture and place on a cookie sheet. Gently flatten pancakes with the palm of your hand. Repeat for the remaining potato mixture.
- Bake for 18 to 20 minutes, rotating the trays and flipping the pancakes over with a thin spatula halfway through baking time. Remove the pancakes once golden brown and crispy. Serve warm.