Wednesday, July 13, 2011

Panqueques de Papas

In honor of Rachel Corrie and all brave antiwar activists.

The key to this recipe is to have potatoes with a relatively low water content. Most American potatoes are irrigated and are full of water. They suck. If you're in the USA, try the gold or yukon gold variety. They aren't so watery.

5 medium potatoes
2 eggs, beaten
less than 1/4 cup of flour
salt and pepper to taste
10 grams of butter
5 ml. cooking oil

lots of homemade plum jam

Peel and coarsely grate 5 medium sized potatoes into a colander. Pour cold water over the grated potato to rinse off the starch. Now squeeze as much water out of the grated potatoes as possible.

Transfer potatoes to a bowl and add the beaten eggs, the flour and the salt and pepper. Let sit for 5 minutes.

Heat a heavy sauté pan and put in half of the oil and butter. Spoon the potato mixture into the hot pan on medium heat. Each pancake should be the diameter of the palm of your hand. Flatten the pancakes with the back of the spoon to about 1.5 cm. thick. Let them brown slowly about 3 or 4 minutes, turn and brown the other side.

Serve hot with homemade jam. Spread lots of jam on the pancakes, especially if the jam is good.

We usually serve the pancakes on a summer weekend with the doors and windows open to hear the chucao call from the woods and see the trees revel in the morning sun.

Eat these pancakes with fried eggs from country (free-range) hens. Factory eggs are watery and the taste bad. Find a farmer whose hens wander around and eat grass and bugs like they should. The yolks will be a deep yellow and the whites will be firm. Don't cook them too long! The yolks have to be runny to mix in with the pancakes.

No comments: