A healthier twist on the classic potato latkes, these baked pancakes are crispy, flavorful, and easy to prepare.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and crispiness.
Line a baking sheet with parchment paper and lightly grease it with a bit of oil.
Using parchment paper prevents sticking and makes cleanup easier.
Grate the potatoes and onion using a grater and place them in a large mixing bowl.
Squeeze out excess moisture from the grated mixture to ensure crispiness.
Add salt, pepper, chives, eggs, and flour to the bowl and mix until well combined.
Mix thoroughly to evenly distribute the ingredients.
Spoon the mixture onto the prepared baking sheet, flattening each portion slightly to form pancakes.
Keep the pancakes evenly sized for uniform cooking.
Bake in the preheated oven for 15 minutes, then flip each pancake and bake for an additional 10 minutes until golden brown and crispy.
Flipping ensures even browning on both sides.
Serve warm, garnished with additional chives and your choice of sour cream or applesauce.
Serving immediately ensures the pancakes retain their crispiness.
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