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
Experts have traced the existence of recipes back into distant history, at least as far back into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, these, old cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. He also informs us how the Roman cooks made use of a wide range of spices, including some familiar names such as thyme, fennel and dill. As we move on, we have some interesting books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that we all know today, but instead accounts of the types of food prepared by the cooks of the upper classes. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations created an explosion in recipe publications, most of which are kept safe in private libraries. The revolution that is television brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Baby Potato Pancakes recipe.
