Vogtland Bambes (Buttermilk Potato Pancake)

Description

The Vogtland version of the potato pancake: grated raw potatoes stirred with buttermilk, baked as one large golden cake in the pan and served with apple compote. Buttermilk is what sets Bambes apart from the many other German potato pancakes.

1. 1

   Peel the potatoes and grate them finely. Grate the onion as well and mix it in immediately – it stops the mixture from browning.

   ⏱️ approx. 15 min
2. 2

   Put the grated mixture in a cloth and squeeze it out firmly. Let the drained liquid settle briefly, pour off the water and return the settled starch to the mixture.

   ⏱️ approx. 5 min

   💡 Tip: The recovered starch binds the batter without needing much flour.

3. 3

   Stir in buttermilk, eggs, flour, salt and freshly grated nutmeg. The batter should be thick and drop slowly from the spoon.

   ⏱️ approx. 5 min
4. 4

   Heat plenty of oil in a large pan. Add about a quarter of the mixture, smooth it out and bake over medium heat for eight to ten minutes until the edge is crisp.

   ⏱️ approx. 10 min

   💡 Tip: Do not use too high a heat: the cake is thick and must cook through before the outside gets too dark.

5. 5

   Turn the cake and bake the second side golden brown in another six to eight minutes. Use up the remaining mixture the same way.

   ⏱️ approx. 8 min
6. 6

   Serve the Bambes hot with apple compote. For a savoury version, eat them with quark and linseed oil or with sauerkraut instead.

   ⏱️ approx. 2 min