Potato pancakes with apple compote and beet syrup

Name: Potato pancakes with apple compote and beet syrup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg sour apples; 25 g Butter; 40 g Sugar; 4 TABLESPOONS Lemon juice; 200 ml clear apple juice; 1.2 kg waxy potatoes; 2 Eggs (size M); 1 1/2 TABLESPOONS Flour; 75 g Oat flakes (flower type); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 4 TABLESPOONS Sugar beet syrup

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg sour apples
25 g Butter
40 g Sugar
4 TABLESPOONS Lemon juice
200 ml clear apple juice
1.2 kg waxy potatoes
2 Eggs (size M)
1 1/2 TABLESPOONS Flour
75 g Oat flakes (flower type)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
4 TABLESPOONS Sugar beet syrup

Directions

1
Peel, quarter, core and dice the apples. Melt butter in a pot. Add apples and sweat in it. Sprinkle with sugar. Deglaze with lemon juice and apple juice and simmer covered for 8-10 minutes. Let it cool down.
2
In the meantime peel and grate the potatoes. Mix potatoes, eggs, flour and oat flakes. Season with salt and pepper. Heat oil by the spoonful in a coated pan and bake 12 potato pancakes in portions, turning them over. Drain on kitchen paper. Arrange the potato pancakes and compote on plates and sprinkle each with 1 tablespoon of sugar beet syrup
3
30 minutes waiting time