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Potato pancakes can be found in cuisine of many different cultures and countries, most notably in Ireland, Germany and amongst Jewish populations. Traditionally, these pancakes -- made up mostly of potatoes, onions, eggs and matzo meal or flour -- are served hot with applesauce and sour cream. Due to the cooking method used for potato pancakes, it's typically more convenient to make large batches at a time as opposed to frequent small batches. Any leftover potato pancakes from a large batch can be stored for up to two months.
Wrap the potato pancakes in aluminum foil once they cool down to room temperature. The pancakes must be completely covered with at least one layer of foil.
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Put the wrapped pancakes in the refrigerator if they will be used within two days. Choose a spot where there is no risk of the pancakes being crushed.
Put the wrapped pancakes in a freezer bag if they will not be used within two days. Place the pancakes in the freezer in a spot where they will not be crushed.
Reheat the pancakes on a skillet at medium heat until thoroughly warm and crispy.