Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Potato Pancakes with Pears and Creamy Gorgonzola

No recipe image available.Gourmet potato pancakes? Oh yes, these definitely are just that!

Recipe Ingredients:

Potato Pancake Batter:
2 baking potatoes, steamed whole, then peeled and crumbled
4 large eggs
1 cup heavy cream
1 cup all-purpose flour
3 teaspoons kosher salt
1 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
2 teaspoons minced garlic
1/2 to 1 cup milk, as needed
Butter, as needed

Creamy Gorgonzola Mixture:
4 tablespoons creamy Gorgonzola cheese
1 cup peeled and diced pears
1 heaping tablespoon chopped fresh parsley

Cooking Directions:

  1. For the Pancake Batter: In a large bowl, combine the potatoes, eggs, cream, flour, salt, pepper, nutmeg and garlic; stir into a smooth batter. Adjust the batter consistency with milk.
  2. Make a test pancake. In a nonstick pan, melt 1/4 teaspoon butter over medium heat. Add 1 teaspoon of the batter; cook until golden brown. Flip the pancake over; brown the other side. Taste the pancake; adjust the remaining batter's seasonings, if necessary. Strain the batter through a medium sieve; refrigerate the batter overnight.
  3. For the Creamy Gorgonzola Mixture: In a bowl, gently combine the pears and cheese; mix in the parsley.
  4. To prepare the pancakes, repeat the process described for the test pancake. After turning each pancake over, spread 1/4 teaspoon of the creamy Gorgonzola mixture over the top. Cook until the second side browns; remove from the pan. Drain on paper towels before serving.

Makes 4 to 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.