With spring-like weather rolling into our area, the free-range hens are giving us some eggs. And with that came this new favorite (first time tried in our kitchen) that was made with organic ingredients. By using the food processor, it was quick and easy to boot.
- 1 pound of organic potatoes, washed and not peeled. We selected King Harry, which we grew and kept in the root cellar.
- 2 whole cloves of garlic, peeled. We happened to grow some garlic too. Wild leeks or green onions would work here too, as the seasonal gatherings shall provide.
- 1/2 cup of organic sprouted spelt flour. Sprouted spelt flour is made from spelt seeds that have begun to germinate. Growers allow the spelt plant break from the seed. Then, they dry and grind it into a fine powder to produce sprouted spelt flour. Many consider this type of flour to be more nutritious and easier to digest than flour made from unsprouted grains. We had some from a local milling farm in the pantry.
- 2 free-range freshly-gathered hen eggs, cracked
- pinch of sea salt
Place potatoes in a food processor, and pulse until shredded or coarsely chopped, but not pureed. A box grater could be used instead of the food processor. Add garlic, eggs, salt and flour, and pulse again to mix ingredients together. Try not to over blend — it is best if the mixture remains as a coarsely chopped batter. Heat a cast iron pan on low heat and add a tablespoon of olive or canola oil. Place the Potato Pancake batter into the frying pan in small 1/2-cup sized amounts, and flatten slightly making room about four pancakes per 10 inch pan. Let the Potato Pancakes heat for about 2 or 3 minutes, until golden brown and then flip and repeat. The Potato Pancakes will firm up and get nicely browned when ready.
Next time, we’ll pair the Potato Pancakes with a couple of crispy bacon strips, and add a spoon full or two of home-made Crème Fraiche on the side. That’s sure to be any foodie’s delight without much expense or difficulty to make at home.