Oh, happy day… oh Happy day!
It’s pancake day. And pancake day makes us very happy, alright.
We’re going savoury this year (who am I kidding, we’re going savoury as well this year), with this sassy potato pancake number.
The lightest, fluffiest of pancakes, appearing here with the classic taste pairing of beetroot and horseradish. Thrown in some dill and toasted pine nuts for good measure and you have yourself a delightful celebration of the pancake.
Admittedly a little more effort than your average pancake but completely worth it.
50 mins | serves 4-6 | easy
700g floury potatoes, king edwards or maris piper
125g self-raising flour
1 tsp baking powder
4 free range eggs
veg oil for frying
500g cooked beetroot, vacuum packed fine as long as it’s not pickled
2 tbsp veg oil
3 tbsp red wine vinegar
1 tbsp pine nuts, toasted
handful dill, roughly chopped
3 tbsp crème fraîche
1-2 tsp horseradish
nb: the beetroot is quick to cook and needs to be served as soon as it’s ready, so timing is key and you do need to make the pancakes first, and keep them warm while you cook up the filling.
Cook the potatoes in their skins in a pan of boiling water until tender. While they’re cooking, cut the beetroot into wedges and get everything ready for the filling.
Drain the potatoes and when cool enough to handle, peel and pass through a potato ricer (or sieve) into a bowl. Add the flour and baking powder, season well and stir to bring together. Add the milk a little at a time stirring as ya go, then whisk in the eggs to make a thick batter.
Heat a little oil in a small frying pan over a medium-high heat and pour in a small ladle of the batter. The trick with pancakes, in our view, is not to meddle with them, give the pan a little jiggle every now and again and when the pancake is ready to be turned it will move in the pan. Flip and give the other side a minute or two. Turn out onto kitchen paper, keep warm, repeat.
Heat the oil and butter in another frying pan until the butter foams, and pop the beetroot in. Cook without stirring for 2 minutes, then toss the beetroot in the butter and oil.
Add the honey and stir to coat the beets. Add the vinegar and nutmeg, season, and cook for 2 minutes. Spoon some filling on to each pancake, finish with a dollop of horseradish crème fraîche, a sprinkle of pine nuts and flurry of dill and fold over.
Pretty little pancake.
This is an adaptation of a recipe found on Delicious Magazine website from 2009.