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Before starting this Potato Pancakes recipe, start by placing whole unpeeled potatoes in a saucepan filled with cold water.
Add coarse salt (15 grams per litre).
Bring the water to a gentle boil and cook between 20 and 30 minutes.
In the meantime, pour the milk in a saucepan.
Using a Microplane grater, grate some nutmeg over the milk.
Adjust the quantity according to taste. Place the milk over very low heat.
Insert a knife blade inside the potatoes to check whether they are cooked. The blade should be dry when you take it out.
Strain the potatoes in a colander...
... and peel while hot.
Using a scraper, squash the potatoes through a flour sifter.
This operation should be really easy.
The potato mash is ready.
Transfer into a saucepan...
... and dry over medium heat for a few minutes, stirring constantly with a spatula.
The consistency should be as shown in the photo.
Transfer the mash in a mixing bowl...
... and add the cold butter cut into cubes.
Combine until the butter has melted.
Add the warm milk in several batches...
... until the mash is really smooth.
Transfer the mash into a plastic container...
... cover with cling film and refrigerate.
When the mash is cold, transfer into the stand mixer recipient.
Add the flour and combine with the flat beater attachment...
... until homogeneous.
Add the whole eggs while beating, one at a time.
Make sure each egg is fully incorporated before adding the next one.
Add the egg whites, one at time.
Cooking the pancakes: Melt a knob of butter in a hot non-stick frying pan.
Wipe the pan with paper towel.
Using a small ladle, scoop the preparation at the bottom of the pan to create pancakes.
Brown the pancakes for a few seconds and flip with a spatula.
Brown on the other side and keep warm until ready to serve. These potato pancakes are the perfect side for grilled or roast meat.
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