Berlin-Style Potato Pancakes with Applesauce and Sour Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden-browned potato pancakes served with sweet applesauce and tangy sour cream, a beloved comfort dish from Berlin. This German-inspired comfort-food recipe, ready in about 35 minutes, layers Russet potatoes, Yellow onion, All-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 German cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate 2 large russet potatoes and 1 small yellow onion into a large mixing bowl. Using a clean kitchen towel, squeeze out excess moisture from the grated mixture.
  2. Step 2: Add 3 tbsp all-purpose flour, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper to the grated potatoes and onion. Mix well to combine into a thick batter.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Spoon 1/4 cup portions of the batter into the skillet and flatten gently into 3-inch pancakes.
  4. Step 4: Fry the pancakes for 4-5 minutes on each side until golden brown and crisp. Add more oil as needed between batches.
  5. Step 5: Drain pancakes on paper towels and serve hot with 1 cup applesauce and 1/2 cup sour cream alongside for dipping.

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