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!)
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)
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.