Irish Potato Pancakes

(Photo by Marge Perry / December 21, 2005)

Sadly, the great writer Frank McCourt died today. If you don't know who he is, then I'm sure you've read his book (or watched the movie) "Angela's Ashes." I have to say that I wouldn't have read any of Mr. McCourt's books had it not been for my friend, Amy. When we lived and worked in Boston, she invited me to a reading at the Copley Hotel. I was skeptical, but decided to go because she said there was an open bar.

Anyway, Mr. McCourt was the guest speaker and he was supposed to read from his new book, "'Tis," however all I recall was that he told us stories of his family, of Ireland, of moving to America and just made everyone laugh with his wonderful Irish sayings and his Irish wit. He was a great storyteller and, I think, a great writer.

Here's a great recipe for Irish potato pancakes, a.k.a., latkes. Serve the potato pancakes while crisp. I don't know what they would top these with in Ireland, but I know here in the states we love sour cream or apple sauce on our pancakes. RIP Frank.

INGREDIENTS (makes 6 pancakes)

• 2 medium potatoes
• whole egg
• 4 slices Irish rashers or lean Canadian bacon
• 1 tablespoon finely diced onion
• 1 teaspoon chopped parsley
• 1/4 teaspoon ground pepper
• 2 tablespoons grated cheddar cheese
• 3 tablespoons vegetable oil
• 1/4 teaspoon salt

DIRECTIONS

Peel and grate raw potato; place in a bowl. Beat egg, and add to the potato.

Slice the raw lean bacon into thin strips (julienne). Add to the potatoes along with the diced onion, parsley, salt, pepper, and cheddar. Combine thoroughly.

In a crepe pan, heat oil over medium-high heat. Pour the mix onto the pan. Cook on both sides, until golden brown.

Recipe courtesy of epicurious.com

Pannekoeken Revisited

There's a controversy in the family about "pancakes." Apparently a lefse is not a pancake, but more like a Norwegian tortilla. But there is a type of Nordic pancake that my father-in-law makes; he calls it a Finnish Oven Pancake. My husband and his brothers grew up eating this pancake, but they call it panakuken or panakoken. Nevertheless, my brother-in-law, Michael, perfected the recipe below and he makes it for us at least once a week. You don't really need to add any syrup after the panakoken is baked, but a little brown sugar and melted butter go great with this pancake and so does a a really hot cafe au lait!

INGREDIENTS (makes 2)

• 1/4 c butter
• 2 eggs
• 2 cups whole milk
• 1 cup flour
• 2 Tblsp. sugar
• 1 tsp. salt

Pre-heat oven to 400 F.

Divide the butter and melt it in two 8" round pans in the hot oven.

Meanwhile, beat the eggs in a bowl, add milk, flour sugar and salt. Beat continuously with wire whips for 2 minutes.

Pour batter into sizzling hot pans and bake for 30 to 40 minutes, until they are golden brown.

Serve the Finnish pancake with melted butter and brown sugar.

Chocolate Chip Pancakes

I have been on the road lately and I'm sorry I haven't posted any new recipes recently, but I'm back. I tried these chocolate chip pancakes from one of Paula Deen's recipes. I've haven't particularly liked any of her recipes only because they are full of fat and are not entirely healthy. But I had a craving for chocolate and y'all know I'm in search of the perfect pancake. Well, this was an OK pancake. It did cause my husband to go to sleep because of all the sugar--so I wouldn't recommend this if you're diabetic. Next time, I would definitely cut the mini chocolate chips in half and maybe I'll add a little ricotta just to make the pancake silkier.

INGREDIENTS (10 servings)

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs, separated
• 3 tablespoons butter, melted plus 4 tablespoons, divided
• 1/2 cup miniature semi-sweet chocolate morsels

Cinnamon Cream

• Maple syrup, for serving
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon

DIRECTIONS

Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

For the Cinnamon Cream: In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with Cinnamon Cream and maple syrup.