Potato Pancakes with Artichokes and Gorgonzola

Potato Pancakes with Artichokes and Gorgonzola

prep time

minutes
cook time

minute
servings
4-6

Ingredients
















Cooking Instructions

For potato batter:


1

Combine potatoes, eggs, heavy cream, flour, salt, pepper, nutmeg and garlic in a bowl. Work into a smooth batter.


2

Adjust batter consistency with the milk; make a test pancake. In a non-stick pan add 1/4 teaspoon butter. Place pan over medium heat and when the butter becomes golden add a teaspoon of the batter and cook until golden brown. Flip the cake over and brown second side. Taste the pancake and adjust the seasoning if necessary. Strain batter through a medium-size sieve. Refrigerate batter overnight.


For gorgonzola cheese Mixture:


1

Add artichokes to gorgonzola and gently stir to incorporate. Do not over work. Add marjoram and gently combine. Work with this mixture at room temperature. It can be refrigerated for later use.


2

To serve pancakes: Repeat the cooking process as described in the test pancake. After turning the pancake over, place 1/4 teaspoon of the gorgonzola mixture on top. Continue to cook until second side becomes golden brown. Remove from pan, place on paper towel to drain excess butter, and serve immediately.


Ingredients
















Cooking Instructions

For potato batter:


1

Combine potatoes, eggs, heavy cream, flour, salt, pepper, nutmeg and garlic in a bowl. Work into a smooth batter.


2

Adjust batter consistency with the milk; make a test pancake. In a non-stick pan add 1/4 teaspoon butter. Place pan over medium heat and when the butter becomes golden add a teaspoon of the batter and cook until golden brown. Flip the cake over and brown second side. Taste the pancake and adjust the seasoning if necessary. Strain batter through a medium-size sieve. Refrigerate batter overnight.


For gorgonzola cheese Mixture:


1

Add artichokes to gorgonzola and gently stir to incorporate. Do not over work. Add marjoram and gently combine. Work with this mixture at room temperature. It can be refrigerated for later use.


2

To serve pancakes: Repeat the cooking process as described in the test pancake. After turning the pancake over, place 1/4 teaspoon of the gorgonzola mixture on top. Continue to cook until second side becomes golden brown. Remove from pan, place on paper towel to drain excess butter, and serve immediately.


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Tagged in: Gorgonzola Side Dish

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