The Yukon via Vermont: Yukon Gold Potato Pancakes and Chunky Applesauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 435
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 98
- Dietary Fiber
- 12
- Sugar
- 39
- Protein
- 9
- Cholesterol
- 46
- Sodium
- 868
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Applesauce:
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
Pancakes:
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
- 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.
- Preheat nonstick griddle pan or skillet over medium to medium high heat.
- 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.
- 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.
- Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.