The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 mcintosh apples, chunked |
2 tablespoons brown sugar |
2 cups all natural apple juice or fresh cider |
1/2 teaspoon ground cinnamon, a few pinches |
1/2 teaspoon nutmeg, freshly grated or a few pinches ground |
3 medium to large yukon gold potatoes, peeled and shredded with hand grater |
1 medium yellow skinned onion, peeled and grated |
1 egg, beaten |
1 teaspoon coarse salt |
1 teaspoon baking soda |
1/2 teaspoon nutmeg, freshly grated or a few pinches ground |
a few tablespoons butter, for frying pancakes |
Directions:
1. 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.
2. Preheat nonstick griddle pan or skillet over medium to medium high heat.
3. 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.
4. 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.
5. Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.
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