The best potato pancakes, baked in lard

Potato pancakes that are crispy, honest and with sourdough. In our house, it was always a classic with mushroom sauce , which perfumed the kitchen long before lunch. I got this recipe for potato pancakes from my grandmother , who called them baked jerky. She prepared them without weighing, with feeling and experience in her hands. I prepare them the same way today, but I carefully considered the ingredients for you so that anyone can prepare these homemade pancakes. I improve them with sourdough and finally bake them in lard until they are golden brown.

Recipe for Grandma's Potato Pancakes with Sourdough, Baked in Lard

Ingredients for 7 to 8 pieces:

450 g boiled potatoes
60 to 100 g plain wheat flour
(60 g - if you add yeast; 100 g if you don't add yeast)
70 g sourdough (optional – add if you have leftover or leftover)
1 egg
4 g salt
lard for baking

Procedure:

1) Boil the potatoes in their skins for about 20 minutes. Drain the potatoes, let them cool completely, then peel them and grate them finely or mash them into a large bowl.

2) Add flour, yeast, egg and salt. Mix everything together to form a compact, soft dough. Don't be alarmed, the dough for potato pancakes is sticky, so it's a good idea to grease your hands with lard while shaping. Water is also an option, but if you put the pancakes in hot fat, it might start to splatter on you.

3) Shape the dough into patties about 1.5 centimeters high. Heat the lard in a frying pan over medium heat and slowly fry the potato patties until golden brown on both sides.

Serve Grandma's potato pancakes hot, ideally with a quick mushroom sauce, which you can find here .