• Recipes
• Pastry
• Pancakes
• Yukon gold pancakes with yogurt-cream sauce

My love for the scent and taste of nutmeg in an Alfredo sauce inspired me to flavor these potato pancakes. The light interior keeps together with a little potato starch in place of egg, panko in the place of flour and a bit of heavy cream; they have a definite mild burst of leek, nutmeg and carrot, for its sweetness and color. <br /> <br />The starchy Yukon Gold is ideal for crispiness; the shredded potato is squeezed of excess moisture, the pancakes are formed small - around 3 inches, and they are fried only after the oil is ready in a skillet that retains heat well. I like to add a pat of butter to the oil because; after all, what's Alfredo without the taste of butter! The exterior is golden brown with a darker, crunchy, jagged edge and then sprinkled with Parmigiano Reggiano right after they come off the heat. <br /> <br /> <br />A yogurt-cream sauce, in place of sour cream, is seasoned to compliment the pancakes. A lively addition to any meal, these can be cooked ahead, cooled and then reheated in a warm oven, but are better when served immediately. – lapadia

Oct. 1, 2021, 11:50 a.m.

Share

0

11

0