Thursday, 15 January 2009

Potato Pancakes

Pancakes again! But I had about 2 cups of leftover mashed potatoes, and this is one of the things I do when I have leftover mashed potatoes. The resulting pancakes are moist, soft and potato-ey, but definitely pancakes and not pan-cooked cakes made of potatoes, if you follow me. Not at all like latkes, for example.

Still, they would be as good for brunch as for breakfast, or could be served alongside soup instead of bread. We had ours for breakfast, with applesauce, which is another classic accompaniment for potato pancakes. They are cooked with more oil than regular pancakes, and they take longer. I prefer not to serve any butter with them because of the oil. On the other hand, if you want to you could add a little chopped onion. Blanch it with the grated potato.

Makes 10 to 12 pancakes
1 hour - work, work, work

Potato Pancakes
1 large raw potato, grated
boiling water
2 cups leftover mashed potatoes
2 extra-large eggs
1 cup soft unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1 to 2 cups buttermilk

cooking oil

Scrub and grate the raw potato, and put it in a colander. Pour boiling water over it until it is well soaked, then rinse it in cold water until you can handle it. Squeeze it as dry as you can, then put it in a mixing bowl. Add the leftover mashed potato, and beat in the eggs.

Assuming cast iron skillets; put two on the stove to heat over medium to medium-low heat and turn the oven on low, with a couple of plates in it to catch the finished pancakes.

Mix the flour, baking powder and salt, and add them to the batter alternately with some buttermilk. The exact quantity of buttermilk will depend on how moist your potatoes were, both the leftover mashed and the grated raw. You want the typical pancake batter; thin enough to spread easily over the pan but not too runny.

Once they are mixed, try not to stir them again.

Put a bit of oil in each of the pans. There should be enough to generously cover the bottom of each pan. Use a 1/3 cup measure to scoop out the pancakes into the pans. Spread the batter out a bit, and cook until the tops of the pancakes look mostly dry and many bubbles have formed. Turn the pancakes over and finish cooking on the other side. As you remove cooked pancakes, add more oil if the pan looks dry before adding more batter.

I find I need to keep the heat a hair lower than for other pancakes, and they take a bit longer to cook. These probably didn't take an hour to make, but they did seem pretty slow.

Last year at this time I made Cinnamon Cocoa Applesauce Cake and Seven Minute Frosting.

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