This is a really nice pancake recipe for those lazy Sunday mornings when you feel like having something more substantial than an omelet but a little less daunting than brunch.
Some potatoes, onions, eggs and flour and you're set. This recipe is by Jacque's Pepin, a native of France who became a widely respected chef starting out at age 13 as an apprentice in the family restaurant. He was extremely popular in America with his TV shows and cookbooks.
You can see the original recipe here and also here where it also mention's the fact that this was the recipe his mother used in her restaurant! So, maybe it should be called Jacque Pepin's Maman's recipe....
Onions - 2 large
Potatoes -4 peeled
Eggs - 3 small
Flour - 3 tbsp
Coriander - 1/4 cup washed and chopped
salt - 1 tsp
Freshly crushed black peppercorns - 1 tbsp
Oil - to shallow fry the pancakes
1. Puree onions in a blender.
2. Shred potatoes in a grater using the bigger holes. Use a potato ricer if possible. S
queeze out as much of the moisture out of the potatoes as possible, using paper towels if needed. Removing the moisture removes the starch also, and that makes the pancakes crispy.
3. Mix the flour, eggs, grated potatoes, pureed onions, chopped coriander, salt and pepper in a bowl till well blended. The batter will be thick but of dropping consistency, add a tsp of milk if needed.
4. Take a deep nonstick skillet, pour about 1 tbsp oil and heat it.
5. Pour about 3 tbsp of batter in the skillet and spread immediately with the back of a spoon like a dosai, as thin as possible. It will have tiny holes and jagged edges.
6. Cook over medium heat for about 1/2 a minute to 1 minute on each side till crisp. Serve immediately.
7. Make the remaining pancakes in the same way, 1 tbsp of oil should be able to take care of a batch of 3-4 pancakes.