Sauerkraut Pancakes with Pea Sour Cream

Peel, rinse and finely grate the potatoes. Mix with the sauerkraut, salt and eggs to form a dough. Heat the fat and pour in one ladle of dough each. Fry for 1 to 2 min on each side until golden brown.

For the pea sour cream, cook the peas in a little water for 5 minutes. Drain, mash and stir with the whipped cream and the juice of one lemon. Season to taste with the spices. Serve with the pancakes.

Tip: Instead of clarified butter, you can also use butter in most cases.

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