|20 g||Wheat Flour Type 405|
|360 g||Apple compote|
For potato pancakes with apple compote, first peel potatoes and onions, grate finely, fill into a cloth and squeeze out. Stir the flour, eggs and a pinch of salt into the potatoes. In a pan, let out 10 g of fat per serving. Do not bake more than three buffers at a time. Press one tablespoon of dough flat in the hot fat. When a brownish edge appears, turn the potato pancake over and bake it over medium heat until done. Apple compote to go with it. Sprinkle potato pancakes and apple compote with some sugar.