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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
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