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Serve hot with sour cream, applesauce, or your preferred toppings.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet or oven to restore crispiness.
Variations:
Add finely chopped herbs like parsley or chives for extra flavor.
Mix in shredded cheese for a cheesy twist.
Substitute all-purpose flour with gluten-free flour for a gluten-free option.
Serve with smoked salmon and crème fraîche for an elegant brunch.
FAQ:
Q: How do I prevent potato pancakes from falling apart?
A: Make sure to squeeze out excess moisture and use enough flour and eggs to bind the mixture.
Q: Can I bake potato pancakes instead of frying?
A: Yes, bake at 400°F (200°C) on a greased baking sheet for about 20 minutes, flipping halfway through.
Q: Can I prepare the batter ahead of time?
A: It’s best to fry them immediately after preparing for maximum crispiness, but the batter can be refrigerated for up to 4 hours.
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