I can hardly believe I did this, but,…I have set a goal. I guess time will tell if I see it through.
The GOAL: For the month of February (and there is even an EXTRA day in it this year!), I’m going to ‘try’ not making anything for just us unless it has vegetables, fruits, whole grains, or meat/eggs/protein in it. Yes, I know, with that ‘liberal’ criteria, I could still be making a lot of cookies/desserts by using whole grains and eggs. So,……….more specifically, I am going to concentrate on not making anything in the sugary kind of dessert category. I have to see if I can do this–……. I think I can, I think I can, I think I can!……………………
Yield: Eight of 6″ pancakes
1/4 cup milk
1/2 small onion, coarsely chopped
1/4 cup flour (all-purpose flour, OR a flour your diet requires)
1/4 teaspoon baking powder
1 teaspoon salt (fine salt mixes in more evenly)
1/4 teaspoon ground black pepper
4 medium (or 3 large) potatoes peeled and medium/coarsely chopped. (I happen to love using Yukon Gold because… that’s what I have. Our daughter grows them for us.)
- Combine eggs, milk, onion, flour, baking powder, salt and pepper in blender and run for about 30 seconds until all is chopped/blended.
- Add 1/2 the amount of chopped potatoes; when that is blended/chopped, add the rest. Blend/chop until no ‘potato chunks’ remain.
- In a pan over medium to medium-high heat, or on a 350° griddle, spread small amount of shortening/oil. To that, add just a little swipe of butter*. I spread this around with a pasty brush.
- When a tiny dab of the potato mixture dropped onto the hot surface starts to ‘sizzle’, you can proceed.
- Drop potato mixture onto the heated surface– I measured and poured out 1/3 cup at a time and spread it out to a 6″ circle with bottom of the cup.
- On my long griddle, I can fry three at a time. Lift and peek underneath edge from time to time, to make sure they aren’t getting too dark. When you like the ‘goldness’, lift with pancake turner, and quickly/lightly swipe griddle with the end of a stick of butter and put pancake back down to fry the other side. When frying these a few minutes ahead, I keep them warm on a plate in a 170 degree panggangan (or as low as your panggangan can be set).
I adapted today’s particular recipe from one I found on http://recipecurio.com/potato-pancakes-fresh-applesauce-handwritten-recipe/ (I love that website! As I look at all the ‘saved’ and ‘re-found’ recipes, I can picture sweet little cooks who loved and served their families well.)