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Ann T.’s Mere Blanc's Potato Pancakes




Source of Recipe


Ann’s blog, Thibeaults Table


Recipe Introduction


These are some of the best potato pancakes that I’ve ever had. They are made with mashed potatoes rather than raw, shredded ones. I usually do them with mashed, but the difference is that Ann separates her eggs and whips the whites to stiff and then folds them into the potato mixture. What a difference. I can’t imagine ever making them my old way again. I confess that the morning I made these, I had no leftover mashed potatoes and couldn’t face the bother of cooking potatoes, so I made them with a four serving batch of instant potato flakes! Not a product that I usually use, but I had some leftover from Christmas (I had them on hand in case the slow cooker potatoes got watery, as they sometimes do). They were STILL delicious!


Recipe Link: http://www.thibeaultstable.com/2011/03/pancake-tuesday.html

List of Ingredients




2 small baking potatoes
1/4 cup milk
1/3 cup All-Purpose flour
2 eggs, separated
1-1/2 tablespoons heavy cream
Pinch of salt
Pepper
Fresh chives
Butter for frying
Sour cream


Recipe



Cook potatoes until tender. Peel and mash with a little of the milk. Let cool. Mix in the remaining milk, cream, flour, egg yolks, salt, pepper and chives. Beat the egg whites until stiff. Fold gently into the potatoes.

Heat a pan (griddle, skillet, etc.) on medium heat. Brush with butter. Drop batter in 1/4 cup amounts onto the pan. Cook until brown, then turn over and finish cooking. Serve with sour cream.

Serves 3 – 4.