Saturday - June 25, 2011

I Forgot The Milk

4 medium Russet potatoes
1 egg
1 tsp salt
1 tsp finely ground black pepper
1/3 cup flour, but only use half of it at first
1/4 cup milk
1 heaping tablespoon finely chopped yellow onion

I just had to give in to the ‘tater pancake urge this morning. Got out the old kartoffelreibe and made up a small batch while the bacon was frying. So good, and so filling.

Take a 1/4” slice off the middle of a big yellow onion, then cut that in half. Chop that up and it’s about the right amount. Chop the other half and set it aside. Scramble a large fresh egg in the bottom of a mixing bowl, then add salt, pepper, and half of the flour. Mix it up. Put the kartoffelreibe (wire mesh potato grater) over the bowl and scrub the peeled raw potatoes back and forth until your arm gets tired. Switch arms and finish the job. Mix it all up. It should be a pinkish-beige runny mess, thinner than pancake batter and a bit lumpy. If it’s really runny add a little more flour.

Heat up an iron griddle. Take a teaspoonful of bacon fat and pour it on the griddle. It will start to smoke a bit almost instantly. Pour about 1/3 -1/2 cup of the batter right on top of it. Now make a decision: do you want crispy pancakes or chewy ones? If crispier wins, push the batter down with a fork and spread it as much as you can. For chewy, just leave fork it around until you’ve got a pancake sized semi-flattened lump. Another spoonful of fat for the next pancake, another dollop of batter. On a good hot griddle the pancakes will be ready to turn in about 2 minutes. You want them lightly browned. Flip carefully, and cook the other side.

Serve them slathered with butter along with sour cream and the extra chopped onions on the side. Or try them with applesauce and powdered sugar. I go with the butter and sour cream, and find I usually have to add a little more salt and pepper.

You will have to play with the recipe a bit over time. You don’t really need the flour, and as I found out this morning, you don’t really need the milk. But you want to balance the moistness of the potatoes against the thickness of the batter, so a little milk or a little more flour will change the density of the finished pancakes quite a bit but only alter the flavor a little. But if you write things down as you experiment, you’ll be able to repeat it when you get them the way you like best. I like them best with just a hint of onion flavor and a strong taste of just barely cooked potato.

This recipe made 8 nice sized pancakes. 4 per person with a few slices of bacon, a generous wedge of cantaloupe, and good strong coffee makes a very filling solid breakfast.

Posted by Drew458     on 06/25/2011 at 01:59 PM   
Filed Under: • Fine-Dining •  
• Comments (0) • Trackbacks(0)  Permalink •  

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