Waffle Iron Potato Pancakes
Both sides at the same time, no flipping, no grease splatters, and more crust than in any pan.
- Preparation
- 15 min
- Cook/bake time
- 20 min
- Total
- 35 min
- Difficulty
- Easy
- Calories
Both sides at the same time, no flipping, no grease splatters, and more crust than in any pan. A waffle iron presses the potato mixture between two hot plates and multiplies its surface area. This is exactly what makes a potato pancake great.
Why this works
Potato pancakes get crispy when as much surface area as possible reaches over 140 degrees quickly. In the pan, a pancake has two flat sides. In the waffle iron, the honeycomb pattern gives it two to three times the surface area and provides contact heat from both sides simultaneously. The second point is squeezing out the moisture. You can easily press 200 ml of liquid out of one kilo of grated potatoes, and every milliliter of that would otherwise have to evaporate in the iron before browning can begin. What you should not throw away is the sediment at the bottom, as the settled potato starch binds the mixture better than any added flour. And onion in the dough is not just a matter of taste. Its sulfurous compounds slow down enzymatic browning so that the mixture does not turn gray within minutes.
Step-by-step instructions
- 1
Grate and squeeze
Grate the potatoes and onion coarsely and place the mixture in a kitchen towel. Squeeze it really firmly over a bowl, as 200 ml of liquid is normal. Every milliliter that stays in must evaporate later in the iron before browning begins.
- 2
Recover the starch
Let the squeezed liquid stand for two minutes. White potato starch will settle at the bottom. Carefully pour off the water and stir this sediment back into the mixture. It binds better than any additional flour.
- 3
Mix the batter
Mix in the eggs, flour, salt, and nutmeg. The batter should be moist but not liquid and hold together when lifted with a spoon. Continue working immediately, because grated potatoes discolor within minutes.
- 4
Bake in the waffle iron
Preheat the waffle iron to the highest setting and brush both plates with oil. Add two heaping tablespoons of the mixture, close the iron, and press it shut firmly. Bake for five to six minutes until no more steam escapes and the pancakes are golden brown. Do not open it beforehand, or they will tear.
Our best tips
- Squeeze really firmly. 200 ml of liquid from one kilo of potatoes is normal, and every milliliter costs you crust.
