We spud lovers really struck it lucky with the hefty handful of possibilities sent along by Forum cooks in response to Rosie Batcheldor’s request for info on how to make mashed potato pancakes.
We even have two more recipes left in that same gold mine. Let’s start with this version shared by Marilyn Rose of Marysville.
“Here is another potato pancake recipe that I have used for years,” she says. “It is taken from an old -circa 1960 – Pennsylvania-Dutch cooking booklet.”
And Everett cook and longtime Forum helper-outer Karen Hume antes up with a different but nonetheless delicious departure from the norm.
She tells us, “Here’s a potato pancake made with mashed potatoes. It’s very good for brunch, served with tiny sausages or ham and a green salad or vegetable relish tray.”
Next up, we have some terrific input for Madeleine Taggart of Mukilteo, courtesy of Elaine Steinhoff over there in Freeland. She says the following information is taken from a Penzey’s Spices catalog: “Adobo seasoning is a traditional and popular Mexican spice mix. Not hot but spicy and rich in flavor, and salt free. (Check the bottle for this.)
“Use 1/2 to 1 teaspoon per pound and rub on chicken, fish and pork. Great for easy guacamole: Mix 1 teaspoon adobo seasoning in 1 tablespoon water; add to 2 mashed avocados, along with a squeeze of lemon or lime juice, a shake of salt and a pinch of hot pepper.
“Mixed from garlic, onion, black pepper, Mexican oregano, cumin and cayenne red pepper.”
Pennsylvania Dutch potato pancakes
2eggs, separated
1cup mashed potatoes
1/2cup flour
2teaspoons baking powder
About 1 cup milk
Finely chopped onion (optional)
Meat
In mixing bowl, add egg yolks to the mashed potatoes and mix well. Add the flour and baking powder alternately with the milk until smooth. (It may not take all the milk – depends on how thick the potatoes are.) Beat egg whites until stiff and fold into potato mixture. Drop spoonfuls onto a hot greased griddle or skillet. Finely chopped onion is sometimes sprinkled on the batter on the griddle before turning.
Serve hot with meat.
Karen Hume’s rolled potato pancakes
3cups cold, seasoned (salt or other seasoning – I use a little nutmeg, too) mashed potatoes
3/4cup flour, plus extra for rolling
1/4 teaspoon salt (more or less, depending on mashed potato seasoning)
Melted butter
Grape jelly or other fruit spread
In mixing bowl, combine mashed potatoes, flour and salt. Knead by hand to blend thoroughly; divide dough into 12 equal parts.
Roll each piece of dough on a floured board with floured rolling pin to make a 7-inch circle.
Heat a heavy (preferably seasoned iron) griddle or skillet (do not add grease) over medium heat. Fry pancakes, one at a time, turning once, until golden spots appear on each side. If bubbles form while pancakes are baking, pierce them with a fork.
Remove from griddle, brush one side with melted butter, spread with jelly and roll up. Place seam side down in a shallow pan, and keep warm in a very slow (275 degrees) oven until all pancakes are cooked.
Makes 12.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and, sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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