Potatoes
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La Belle Cuisine - More Side Dishes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of ingenuity, and faith."
Revolutionary
Potato Pancakes
"I have made a lot of mistakes
falling in love, and regretted most of them,
but never the potatoes that went with them."
- Nora Ephron,
"Heartburn"
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Wednesday, November 20, 2002
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Revolutionary Potato Pancakes
Gourmet October
1987
Gourmet
A 1/2-pound russet potato
1/4 cup half-and-half
4 tablespoons unbleached all-purpose flour
1 large egg
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon baking powder
Vegetable oil for brushing the griddle
2 tablespoons freshly grated Parmesan if desired
Heat a griddle or cast-iron skillet over moderate
heat until it is hot enough to make drops of water scatter over its surface. While the
griddle is heating, in a food processor purée the potato, peeled and cut into
1-inch-pieces, with the half-and-half, flour, egg, onion, salt and baking powder, stopping
the motor and scraping down the sides once or twice, and transfer the purée to a small
bowl. (The purée will not be smooth.)
Brush the hot griddle with some of the oil and
spoon the batter in level tablespoons onto the griddle, spreading it with the back of the
spoon to form pancakes 3 inches in diameter. Cook the pancakes for 45 seconds to 1 minute,
or until the undersides are brown, turn them with a metal spatula, and cook them for 45
seconds to 1 minute more, or until the undersides are golden brown. Transfer the pancakes
with the spatula to a heated platter and continue to make pancakes in the same manner,
brushing the griddle with the oil before each batch.
Serve the pancakes immediately or
sprinkle them with Parmesan and heat them in a preheated 400-degree F. oven for 5 to 10 minutes,
or until the Parmesan is melted. Makes about 18 pancakes.
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