Potatoes
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Revolutionary Potato Pancakes

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but never the potatoes that went with them."
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Wednesday, November 20, 2002

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Gourmet

A 1/2-pound russet potato
1/4 cup half-and-half
4 tablespoons unbleached all-purpose flour
1 large egg
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon baking powder
Vegetable oil for brushing the griddle
2 tablespoons freshly grated Parmesan if desired

Heat a griddle or cast-iron skillet over moderate heat until it is hot enough to make drops of water scatter over its surface. While the griddle is heating, in a food processor purée the potato, peeled and cut into 1-inch-pieces, with the half-and-half, flour, egg, onion, salt and baking powder, stopping the motor and scraping down the sides once or twice, and transfer the purée to a small bowl. (The purée will not be smooth.)
Brush the hot griddle with some of the oil and spoon the batter in level tablespoons onto the griddle, spreading it with the back of the spoon to form pancakes 3 inches in diameter. Cook the pancakes for 45 seconds to 1 minute, or until the undersides are brown, turn them with a metal spatula, and cook them for 45 seconds to 1 minute more, or until the undersides are golden brown. Transfer the pancakes with the spatula to a heated platter and continue to make pancakes in the same manner, brushing the griddle with the oil before each batch.
Serve the pancakes immediately or sprinkle them with Parmesan and heat them in a preheated 400-degree F. oven for 5 to 10 minutes, or until the Parmesan is melted. Makes about 18 pancakes.
 

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