Potato and wild garlic pancakes

Much as I love pancakes with lemon and sugar, I also like to experiment and mix it up a little.  If you read the posts last Spring, you will also know that I am very partial to wild garlic and will make the most of it, while it lasts.

So here we are - adding some wild garlic to the batter and seeing what happens.

2 potatoes, approx 180 - 200 g
150g plain flour
2 eggs, plus 1 egg white
200ml milk
Handful wild garlic, thoroughly washed

Peel the potatoes and boil whole for 12 minute.  Allow to cool.



Sift the flour into a bowl and season with salt and pepper.
Separate the eggs and add the yolks and the milk to the flour.  Whisk to a smooth batter.
Allow to stand, while you coarsely grate the potatoes and chop the wild garlic.




Stir the potatoes and garlic gently into the batter.



In a clean bowl whisk the 3 egg whites until stiff.  Fold into the batter mix.



Put your crepe pan over a medium heat and add ½ teaspoon of butter.  When the butter foams and starts to turn brown, add a large spoonful of batter and smooth out to a thickness of about ½cm.




Cook for about 2 minutes, until the underside is golden, then turn over and cook the other side. Slide out of the pan and keep warm, while you make the rest.



Makes approx 6 pancakes.

Suggested accompaniments

Apple sauce and crispy smoked bacon rashers
Poached salmon and hollandaise sauce
Poached eggs with sauteed leeks
Pork sausages and ketchup
Smoked haddock and cheese sauce
Roasted peppers with griddled Halloumi cheese

© Netherton Foundry Shropshire 2014

www.netherton-foundry.co.uk