2 eggs, size M
1 onion
8 potatoes
1 tbsp flour
2 tbsp oat flakes
some salt and black pepper, ground
some nutmeg, grated
Instructions

1. This is how it works: First wash the potatoes, peel them and grate them finely. Then stir in 2 eggs well and, depending on how much liquid the grated potato mixture releases, bind with 1 – 2 tablespoons of flour and 2 tablespoons of oat flakes.
   Season to taste with salt and ground black pepper. Finally, grate a pinch of nutmeg into the potato dough.
2. Now preheat the oven to approx. 180°C to keep the potato pancakes warm!
3. Then heat a good, high-quality vegetable oil in 2 large pans (or waffle irons) and place the potato dough side by side in small portions, tablespoon by tablespoon, into the pans.
   Always keep an eye on it and as soon as a golden brown color is visible, turn the potato pancakes.
4. Place on paper towels and fill the pans with the next batch of dough. Always only use one tablespoon per potato pancake and smooth it out briefly. This way the potato pancakes don’t become so thick and spongy.
   Note: I always bake a single test potato pancake first to taste. If there is still salt or pepper missing, you can add more seasoning.
   Place the finished potato pancakes on a heat-resistant plate and keep them warm in the preheated oven until the potato dough is completely baked and the potato pancakes can be served
   Our tip:
   The oat flakes not only ensure good digestibility but also give the potato pancakes a little more bite.
   Grandma’s traditional home-made applesauce, turnip cabbage and home-made curds were also served. There was also a slice of bread for everyone to make it easier to digest.
   The slightly more elegant variant, which is becoming increasingly popular, would be salmon and crème fraîche with the potato pancakes
   I make these every week, Grandma’s potato pancakes