Yukon gold pancakes with yogurt-cream sauce
Pancakes
American cuisine
My love for the scent and taste of nutmeg in an Alfredo sauce inspired me to flavor these potato pancakes. The light interior keeps together with a little potato starch in place of egg, panko in the place of flour and a bit of heavy cream; they have a definite mild burst of leek, nutmeg and carrot, for its sweetness and color. <br /> <br />The starchy Yukon Gold is ideal for crispiness; the shredded potato is squeezed of excess moisture, the pancakes are formed small - around 3 inches, and they are fried only after the oil is ready in a skillet that retains heat well. I like to add a pat of butter to the oil because; after all, what's Alfredo without the taste of butter! The exterior is golden brown with a darker, crunchy, jagged edge and then sprinkled with Parmigiano Reggiano right after they come off the heat. <br /> <br /> <br />A yogurt-cream sauce, in place of sour cream, is seasoned to compliment the pancakes. A lively addition to any meal, these can be cooked ahead, cooled and then reheated in a warm oven, but are better when served immediately. – lapadia
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