German Potato Pancake Recipe

500g waxy potatoes
2 egg yolks
salt and pepper
freshly grated nutmeg
2 dessert spoons oil

Makes approx 8-10 pancakes

Wash and peel the potatoes and grate finely. Squeeze the grated potato with your hands to remove the excess water and starch. Place in a bowl and then mix with the egg yolks. Season with salt, pepper and nutmeg.

Heat a little oil in a pan. Take spoonfuls of the mixture and place in the pan and flatten with the back of a spoon to make little pancakes of about 6-7cm in circumference. Brown the underneath for about 2 minutes until golden brown, turn over and repeat on the other side. Remove the Reiberdatschi and drain on some kitchen paper ro remove any excess oil. Make the remaining pancakes.