Potato and sauerkraut pancakes with paprika sour cream

Name: Potato and sauerkraut pancakes with paprika sour cream
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 1 can(s) (314 ml) Wine sauerkraut; 1 pack of Potato buffer dough; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red and yellow peppers (approx. 180 g each); 1 Beet Cress; 250 g Schmand; 1 pinch Sugar; 2-3 TABLESPOONS Oil; 7-10 Tbsp Cress

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

1 can(s) (314 ml) Wine sauerkraut
1 pack of Potato buffer dough
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red and yellow peppers (approx. 180 g each)
1 Beet Cress
250 g Schmand
1 pinch Sugar
2-3 TABLESPOONS Oil
7-10 Tbsp Cress

Directions

1
Drain the sauerkraut. Mix the buffer dough with 500 ml cold water and egg. Stir in sauerkraut, season with salt and pepper. Let dough swell for about 10 minutes. In the meantime, quarter the peppers, remove seeds, wash and cut into cubes. Cut off the cress from the bed. Put something aside for garnishing.
2
Mix sour cream with paprika and cress. Season with salt, pepper and sugar. Heat oil in a pan in portions. Put about 2 tablespoons of dough per buffer in the pan and spread flat. Fry the buffers at medium heat for 8-10 minutes, turning them golden brown. Remove and drain on kitchen paper. Garnish the paprika sour cream with cress and add