Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pancakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
2 lb White Rose potatoes
6 tb Unsalted butter, clarified
2 lg Leeks *
1 t Salt
1/2 ts Finely ground pepper
* white and green parts, cleaned and finely chopped
This makes one big pancake, to be eaten by cutting
into wedges and serving more as an accompaniment than
a main course. Adapted from Diane Worthington's "The
Cuisine of California" (J. P. Tarcher).
Peel potatoes and soak in cold water for 30 minutes.
Grate and squeeze out every bit of moisture by
wringing the potatoes in dry dish towels.
Heat 2 tablespoons butter in heavy frying pan; add
leeks and saute until wilted. Season with salt and
pepper, then add to potatoes and mix well.
Heat remaining butter in a heavy skillet, preferably a
nonstick one, and add potato-leek mixture. Flatten to
make a pancake, then cover and cook about 5 minutes
over medium-high heat.
Turn pancake and cook until brown and crisp.
Invert onto a serving platter and slice with serrated
knife or pizza cutter into wedges.
PER SERVING: 205 calories, 3 g protein, 24 g
carbohydrate, 12 g fat (7 g saturated), 31 mg
cholesterol, 369 mg sodium, 1 g fiber.
Marlena Spieler writing in the San Francisco
Chronicle, 12/16/92.
