Tuesday, 3 September 2019

Potato Pancakes or are they Blinis?


Carole's Chatter: Potato Pancakes or are they Blinis?


I've called this dish potato pancakes but they are more of a cross between pancakes and blinis. 

They make a tasty big or little platform for putting things on like sour cream, chilli, salmon caviar etc. 

First you need to bake your potatoes on a bed of rock or other coarse salt.  This dries out the potatoes and helps them combine better with the other ingredients.  I used roasting potatoes (Agria).

You bake your potatoes whole and unpeeled for an hour and a half in a moderately hot oven.  When done let them cool so you can handle them without burning yourself.

You scoop out the flesh into a mixing bowl and mash the potato (it would be even better if you had a ricer but I don't)

Beat into the mixture 2 whole eggs and 2 egg yolks using a wooden spoon. Stir in ¼ cup of normal flour and then ¼ cup of hot cream (or milk) followed by another ¼ cup of flour. 

Season with heaps of salt and ground white pepper.

Beat the 2 egg whites with a pinch of salt until they get to firm peaks stage.  Stir a spoonful into your batter first and then fold the rest of the egg whites in. 

I made this in advance so covered the mix and put it in the fridge for a few hours.

This makes quite a lot of potato pancakes but you can freeze the leftovers in air tight containers with wax paper between layers of the pancakes.

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