Oh my, what big pancakes I have…
This, however, is not real life, but
bloggerland Wonderland, where these are giants among pancakes. Pancakes that, in true Alice-in-Wonderland style, say eat me. Well, make me first, then eat me. I, for one, am not going to argue with a giant pancake.
The recipe for these big-seeming-but-really-little pancakes was another one that had caught my eye from Lindsey Bareham’s book In Praise Of The Potato. These were pancakes that she first encountered at La Mère Blanc’s restaurant in Bourg-en-Bresse. When somebody describes a meal as one of their “greatest gastronomic experiences” and adds that these particular pancakes stole the show, well, you take note. And given the license to consume and blog about pancakes afforded by Pancake Tuesday this week, the time had come to try them out.
Delightful they were. Kind-of creamy and almost mousse-y inside. Resident sis thought their consistency not unlike the interior of french toast. They have been described elsewhere as mini-souffle pancakes and that description seems spot-on to me. So make them, enjoy them and bon appétit.
Mère Blanc’s Potato Pancakes
This is a slightly modified version of that found in Lindsey Bareham’s book. Make them as they are and take them in either a sweet or savoury direction, as the mood takes you. I think that these would be particularly good brunch fare along with some crispy maple-cured bacon.
- 250g potato (preferably a waxy variety)
- 55ml milk
- 55g plain flour, sifted
- 2 eggs, separated
- 1.5 tblsps heavy cream
- pinch of salt
- butter for frying
- First boil or steam the potatoes. As the recipe only calls for one or two spuds, you can always cook up some more while you’re at it and use those you don’t need here for something else.
- If you haven’t already done so, peel the potatoes, then mash using a fork or potato masher together with a little of the milk.
- Allow the potatoes to cool and then mix in the flour, a pinch of salt, egg yolks, cream and remaining milk.
- Whisk the egg whites until stiff, then fold into the potato mixture, which will now have the consistency of a very thick batter. Don’t overmix.
- If you don’t want to cook the pancakes straight away, you can keep the batter covered in the fridge, but make sure to bring it back up to room temperature before cooking.
- To cook the pancakes, heat a pan over a medium-high heat and melt some butter in the pan, enough to coat it.
- Drop tablespoons of the potato batter onto the pan and cook for 2-3 minutes on each side, or until browned.
- Continue until you’ve finished the batter and either keep the pancakes warm in the oven or feed them directly to your waiting public as you go.
- Go all out savoury and stir some fresh chopped herbs in the batter – dill, parsley, coriander, whatever takes your fancy
- I’m thinking that if you want to go the sweet route, you could add 0.5 tsp vanilla essence to the batter and then dust the pancakes with icing sugar. Have not tried this out yet, but may well do next time.
- This made around 18 squat little pancakes, enough for 3-4 bodies.