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Potato Pancakes with Pears and Creamy Gorgonzola

Servings: 4-6


For Potato Pancake Batter:
2 baking potatoes, steamed whole, then peeled and crumbled
4 eggs
1 cup heavy cream
1 cup flour
3 teaspoons kosher salt
1 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
2 teaspoons minced garlic
1/2 to 1 cup milk, as needed
Butter, as needed

For Creamy Gorgonzola Mixture:
4 tablespoons Wisconsin creamy gorgonzola cheese
1 cup peeled and diced pears
1 heaping tablespoon chopped fresh parsley

Cooking Directions:

For pancake batter: In a large bowl, combine the potatoes, eggs, cream, flour, salt, pepper, nutmeg and garlic; stir into a smooth batter. Adjust the batter consistency with milk.

Make a test pancake. In a nonstick pan, melt 1/4 teaspoon butter over medium heat. Add 1 teaspoon of the batter; cook until golden brown. Flip the pancake over; brown the other side. Taste the pancake; adjust the remaining batter's seasonings, if necessary. Strain the batter through a medium sieve; refrigerate the batter overnight.

For creamy gorgonzola mixture: In a bowl, gently combine the pears and cheese; mix in the parsley.

To prepare the pancakes: Repeat the process described for the test pancake. After turning each pancake over, spread 1/4 teaspoon of the creamy gorgonzola mixture over the top. Cook until the second side browns; remove from the pan. Drain on paper towels before serving.

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