In Food, Recipes on December 27, 2012 at 9:43 am
It’s a toss up between Thanksgiving and Christmas dinners for my favorite family meal of the year. For Christmas we start off with caviar and smoked trout and then move into a prime rib with Yorkshire pudding and mashed potatoes, followed by trifle. Go big, or go home. For the mashed potatoes I’m giddy when we’ve made enough to use for leftover mashed potato pancakes. My dad puts chives in his mashed potatoes, but if yours are without, do add some fresh chives to the pancake batter. Or, for a cheesy option, sprinkle some grated pecorino into the mix. These savory pancakes can be sweetened up for kiddie appetites with a spoonful of applesauce, though I prefer them with a dollop of crème fraîche.
Leftover Mashed Potato Pancakes
Makes 8 pancakes
2 cups leftover mashed potatoes
2 tablespoons all-purpose flour
salt and pepper to taste
2 tablespoons butter
crème fraîche or applesauce, optional, to garnish
In a bowl, mix together mashed potatoes, eggs, flour and salt and pepper until smooth. Heat butter in a large skillet over medium-high heat, and using a 1/4 cup measure drop batter into 8 rounds into the pan and flatten slightly with spatula. (Depending on size of skillet, you may need to do this in two batches.)
Fry pancakes about 4 minutes until bottoms are golden and crispy, and then flip with spatula. Fry an additional 4-5 minutes until crispy and golden. Drain on paper towels and serve with either crème fraîche or applesauce.
In Food on October 21, 2012 at 9:04 am
There are certain luxuries in life that are worth the splurge. Natural linen bath towels, Maldon sea salt, face cream, and a 1920s Griswold 12-inch cast iron skillet. Because I do not have that perfectly well-seasoned skillet handed down through generations, I cheated and bought one on eBay.
Instantly, it became part of the family. Saturday mornings now look a little like this.
6 am (if I’m lucky): wake-up call from two hungry boys. “Mommy, are you going to make The Pancake?” the four-year-old asks. Preheat the oven to 425 degrees, make coffee. In a medium bowl, I mix together 1/3 cup all-purpose flour, 1/2 cup whole milk, two lightly beaten eggs, and a pinch of freshly grated nutmeg.
6:35 am: Melt 4 tablespoons butter in skillet while giving baby a bottle.
6:40am: When butter is very hot, pour in batter and bake in oven until golden and puffy, about 15 to 20 minutes.
7am: Sprinkle with powdered sugar, squeeze with lemon and serve to a hungry four-year-old and his daddy.
I discovered this recipe for David Eyre’s Pancake in The Essential New York Times Cookbook, and it originally appeared in the paper in 1966. Some of you might know this pancake by another name, a Dutch Baby, which I’d describe as a cross between a crepe and a popover. A well-seasoned skillet with sides high enough for the pancake to puff up against is essential—as is starting the weekend with a happy family.
In Food on March 7, 2010 at 12:29 pm
A couple weeks before I found out I was pregnant with Tiny G, we tore the roof off our house and demo-ed the kitchen. We lived without a kitchen during all but the final month of my pregnancy, and all the while we fantasized what life would be like on the other side—of the remodel, of becoming a family. We talked a lot about pancakes, and how we wanted to wake up on Sunday mornings and make them and then walk into town to the farmer’s market. That year, for my husband’s 35th birthday, I splurged on a gorgeous orange terry cloth robe from Hermès with these Sunday mornings in mind. When it came to picking out our range, we went back and forth on whether to get the griddle option or additional burners; in the end the burners won out and we got this awesome Lodge reversible griddle to put on top of the burners.
And then we woke up to reality. With a newborn, the idea of even showering on a Sunday was pure luxury let alone leisurely pancakes and leafing through the New York Times, or god forbid what kind of a havoc a newborn might bestow on a Belgian cotton robe. But I never let go of the fantasy and knew which recipe would become our family’s favorite.
Fast forward two years. Today we woke up to the most gorgeous sunny Los Angeles day imaginable. We walked to farmer’s market and ran into neighbors and friends…Anna, Hugh, Carolynn, Debra, Jon, Marc, Selena, Andrew, Ariana. Tiny G stopped to listen to some reggae with his favorite friends from music class, Fifi and Desmond.
We got three small bunches of bright orange tulips for $2 a bouquet.
And then we came home and made Poppy Seed Pancakes from one of my favorite blogs, 101 Cookbooks. They get their nutty crunch from toasted sesame seeds and poppy seeds, and wholesome deliciousness from whole wheat flour. One bite and we could taste the future. And let me say, it was worth the wait.