Potato n' Apple Cakes

Fried Potato Cakes

Potato cakes are a great side dish for many meals. The following recipe was adapted by a Chef at Blue Haven restaurant in Kinsale, County Cork.
Ingredients:
1 lb. baking potatoes peeled and quartered
2 granny smith apples, peeled, cored and sliced
2 tablespoons water
4 tablespoons unsalted Kerry gold Irish butter
Note: Any good quality butter will do.
1/4 cup fresh flat leaf parsley, finely chopped
1 tablespoon all-purpose flour
salt and freshly ground pepper
2 tablespoons canola oil
Method:
Cook the potatoes in boiling salted water for 12 to 15 minutes or until tender.
Drain and mash.
In a medium saucepan over medium heat, combine the apples and water.
Cook for 8 to 10 minutes, or until the apples begin to break up and are pulpy.
Drain the apples and stir into the potatoes.
Add 2 tablespoons of the butter, the parsley, flour, salt and pepper to taste.
Mix well.
With floured hands form the mixture into 8 flat cakes.
Refrigerate for 15 minutes
In a large skillet over medium heat, heat the remaining 2 tablespoons butter and the canola oil.
Fry the potato cakes for 2 - 3 minutes each side or until lightly browned and crisp.
Makes 8 cakes

Finnish Pancake

Finnish Pancake (Pannukakku) Ingredients: 6 Tablespoons butter 5 eggs room temperature 1-1/4 cups milk 1-1/4 cups flour Powdered sugar Nutmeg 1 cup plain yogurt

Directions: Preheat oven to 425 degrees for 10 minutes. Put 1-1/2 Tablespoons butter each in four 6-inch cast-iron frying pans and heat pans in oven while you mix batter. Break eggs into blender, blend, and then slowly add milk while continuing to blend. Gradually add flour 1/4 cup at a time; blend 2 minutes. Butter should now be brown and bubbly. Carefully remove pans from oven and put a scant cup of batter in each pan. Bake 18 to 20 minutes. Carefully remove pancakes from oven to plates and sprinkle with powdered sugar and nutmeg. Serve with Apricot Sausage Compote and plain yogurt. Serves: 4 This recipe was located on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Buttermilk Night Before Pancakes

	I like to make these buttermilk pancakes the night before and by doing so the batter seems to improve. Get up the next morning, give the mixture a quick stir and your set to go. Prep:15 min. Cook:5 min. Servings:4	Lor

Ingredients:

3 eggs
*If I make these to use that same day, I sometimes separate the whites from the yolks and whip the whites to stiff peaks. This makes the pancakes very light and fluffy.
2 cups all-purpose flour
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 cup sugar
2 cups buttermilk
5 Tbsps. melted butter

Directions:

Beat eggs, add flour, baking powder, soda, salt and sugar.
Mix well.
Add buttermilk and melted butter.
Mix again.
Now batter can be refrigerated for later use.
Lightly oil griddle and get it good and hot.
Test heat with a dot of batter.
When griddle is hot, ladle on batter, spreading thin.
Bubbles will form on top side of pancake, cook til bubbles pop and pancake begins to appear dry.
Flip and cook other side until lightly browned.
Serve with butter and syrup.
*Sometimes I add bananas or blueberries to this pancake mixture but not until the next morning.