Ingredients
225 g potatoes, cooked
25 g sunflower margarine
4 tbsp milk, 3-4 tbs
1 large egg, beaten
2 tbsp crsme fraiche
1 salt and pepper
1 unsalted butter, melted
Directions
Serves 2-3
These little rounds of golden-brown, puffed potato mixture are very
scrumptious and take some resisting! Warming food for cold weather,
they are lovely with coleslaw or a tomato and onion salad.
Put the potatoes in the blender with the margarine and the milk and
work to a smooth pur,e. Add the beaten egg and crSme fraiche and
liquidize again. Season to taste with salt and pepper.
Heat a griddle or a large heavy pan over a moderate heat until it is
hot, and brush it with melted butter. Stir the potato batter, drop it
in tablespoonfuls on to the griddle to form small rounds, and cook the
pancakes until bubbles appear on the surface. Add more melted butter
as necessary. Turn the pancakes, and cook them on the other side
until they are golden. Transfer them to a platter and keep them warm,
covered, in a very low oven until ready to serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Baby Potato Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake; Potato
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the distant past, certainly as far into history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main meal and dessert, something we still use today. Aspicius also describes how the cooks of his times used many different spices and herbs, including some that we all recognise like bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in recipe manuscripts, many of which still exist in academic collections. By the time we get to the 1900s, cook books were increasing in popularity mostly due to higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Baby Potato Pancakes recipe.
