To fit this recipe into a busy week, you can grate the potatoes and onion the night before, squeeze out the moisture, and store the mixture in an airtight container in the fridge; just drain off any extra liquid before mixing in the eggs and flour. For a slightly healthier twist, use half grated potato and half grated zucchini or carrot (just be sure to squeeze them very dry). If you’re gluten-free, swap the all-purpose flour for an equal amount of a 1:1 gluten-free flour blend or even fine potato starch. For extra flavor, stir in a handful of shredded cheddar or Swiss cheese and a tablespoon of chopped fresh herbs like parsley or dill. You can also change up the applesauce: warm it gently with a pinch of cinnamon and nutmeg, or use chunky applesauce if you like more texture. If you prefer baking over frying, lightly oil a parchment-lined baking sheet, spoon and flatten the pancakes, and bake at 425°F (220°C) for about 15–20 minutes, flipping halfway through— they won’t be quite as crisp as pan-fried, but they’re easier to walk away from while you handle the rest of your evening. For a brunch spread, make mini pancakes using about 2 tablespoons of batter each and serve them as little bites with a dab of applesauce on top.
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