Access the Series: Enrolling now in The Estate Registry. →

Jorj Morgan Logo

Potato Pancakes with Sautéed Applesauce

Estate Comforts

Potato Pancakes with Sautéed Applesauce

Jump to Recipe Print Menu
The Strategy:

Grating potatoes and onions together creates the perfect rustic base for these crispy, golden-brown pancakes. Sautéing fresh apples with brown sugar, cinnamon, and five-spice yields a sweet, aromatic applesauce that pairs beautifully with the savory pancakes. Cook the pancakes in batches in a hot skillet, flattening them slightly, until they are wonderfully crispy on the outside and tender inside.

Book: Canvas & Cuisine Page: 207 Category: THE GRIDDLE

Ingredients

Applesauce

  • 2 tablespoons butter
  • 2 Granny Smith apples, peeled cored and diced, about 2 cups
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Chinese Five Spice

Potato Pancakes

  • 2 large russet potatoes, about 1 pound, peeled and grated
  • 1 medium white onion, peeled and grated
  • 2 tablespoons unbleached all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • Canola oil
  • Confectioners' sugar
Raw cooking ingredients for Potato Pancakes with Sautéed Applesauce arranged beautifully on a clean kitchen counter.

Instructions

  1. Heat the butter in a skillet over medium heat.
  2. Add the apples, brown sugar, cinnamon and Chinese five spice.
  3. Cook until the apples are soft and syrupy, about 10 to 15 minutes. Keep the applesauce warm. Use a box grater, potato ricer, or shredding blade of your food processor, to grate the potatoes into a large bowl.
  4. Grate the onion into the bowl.
  5. Sprinkle the flour over the top.
  6. Pour the egg into the bowl.
  7. Season with nutmeg, salt and pepper and stir to combine.
  8. Heat enough canola oil to coat the bottom of a skillet over medium heat. Drop a medium-size ice cream scoop full of batter into the oil. Flatten the batter with the back of the scoop to form circle-shaped pancakes. Do this in batches depending on the size of your skillet.
  9. Cook until the pancakes are golden brown on one side, about 2 to 3 minutes. Carefully flip the pancakes and cook for 2 to 3 minutes more.
  10. Transfer to a platter lined with paper towels. Continue, using all the batter, adding more oil as needed.
  11. Serve warm potato pancakes with a sprinkle of confectioners' sugar and a spoonful of applesauce.
Home cook prepared steps for assembling and cooking Potato Pancakes with Sautéed Applesauce.

The Heart of the Table

These warm potato pancakes bring a cozy, nostalgic comfort to the table, filling the kitchen with the sweet scents of cinnamon and cooked apples. Serving them warm with a dusting of sugar and sweet applesauce makes breakfast or brunch feel like a special, comforting family tradition.

An appetizing, fresh serving of cooked Potato Pancakes with Sautéed Applesauce displayed beautifully on a styled dining table.

The Art of the Host

  • unbleached, pre-cut parchment paper sheets for clean releases
  • a flexible stainless steel slotted turner with a walnut handle
  • a hand-cut glass mixing pitcher with a diamond-cut pattern
  • a sleek, solid brass Japanese double jigger with inner measurement lines
  • a solid copper balloon whisk to perfectly aerate ingredients

Neighborly Grace

  • THE PRESENTATION: Arrange the golden pancakes overlapping on a warm serving platter, with a bowl of the warm applesauce in the center and a light dusting of confectioners' sugar over the top.
  • THE POUR: A dry, sparkling Prosecco or a hot spiced apple cider infused with a cinnamon stick.
  • THE VIBE: Morning Sunroom. The morning light is soft and warm as family gathers around the table, enjoying the sweet and savory pancakes in a cozy setting.
Ingredients copied to clipboard!

✨ The Gilded Swaps