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Author Notes: I made these pancakes once for my first meal in a new apartment on New Year's Day. As you can tell from the photo, the food didn't last long! It seems fitting to share them this week as I have just moved into my first house! —DUZE @BakingBackwards
- 4 medium yellow potatoes, peeled and washed
- 2 dashes coarse sea salt
- 1 cup milk (or milk substitiute of your choice, not vanilla!)
- 1 egg
- 2 green onions, OR ramps, OR 1 small leek, finely chopped
- fresh cracked pepper
- 2/3 cup all purpose flour (or buckwheat flour, or all-purpose GF flour)
- 2 teaspoons baking powder
- olive oil and butter for frying
- squeeze of organic lemon juice
- I made these a day ahead and reheated them. First I boiled and mashed the potatoes with a little salt and pepper, olive oil and milk. I let them cool a bit then transferred them to a metal bowl where I mixed in the remaining ingredients thoroughly. I tweaked the batter with tips from my dad, pancake man. When we got a slightly thick but not too thick mixture that held together, using a non stick frying pan I fried the pancakes in thin ovals 2 at a time. I let them brown on each side in the pan and allowed for little bubbles to form before I flipped them. The next day I heated them up after storing them on a plate over paper towel overnight. I served them warm from the oven with sour cream and salmon roe.
- This recipe was entered in the contest for Your Best Spring Alliums
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.