Yukon Gold Potato Pancakes And Chunky Applesauce

Recipe Ingredients

		Applesauce
4		McIntosh apples - chunked
2 tablespoons	30ml	Brown sugar
2 cups	474ml	All natural apple juice or fresh cider
1/2 teaspoon	2.5ml	Ground cinnamon - (a few pinches)
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		= (or a few pinches ground nutmeg)
		Pancakes
3		To large Yukon Gold potatoes - peeled, and (medium)
		Shredded with hand grater
1		Yellow-skinned onion - peeled, grated (medium)
1		Egg - beaten
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		= (or a few pinches ground nutmeg)
		A few tablespoons butter - for frying pancakes

Recipe Instructions

Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil.

Preheat nonstick griddle pan or skillet over medium to medium-high heat.

Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg.

Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 4 minutes on each side and repeat process until pancake mixture is gone.

Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A08) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.