Ingredients
- 250g potatoes
- pinch salt
- 2 tbsp milk
- 2 tbsp plain flour
- 1 large egg
- 2 egg whites (60ml)
- 2 tbsp cream
- clarified butter to cook
- 10g truffles (optional)
Method
Cook potatoes in lightly salted water until tender. Drain and press through a potato ricer or a sieve into a bowl.
Add the milk and beat with a wooden spoon. Cool for a few minutes.
Sieve the flour over the mixture, work in well with a wooden spoon, then add the egg and the unbeaten whites. Whisk until completely smooth. Stir in cream and taste for seasoning. (On another occasion you could add chopped chives and parsley at this point.) Select a non-stick frying pan and film it with clarified butter. Heat and drop tablespoons of the batter into the pan. The little pancakes will form into circles about 6cm across. Cook until the top starts to blister and then turn over. They should look beautifully golden with crisp edges. Cook another minute or so and keep warm until all are cooked.
Serve at once.
If using truffles, slice them into little sticks or use one dramatic slice per pancake, placing the sliced truffle on the uncooked side of the pancake before flipping it.
Otherwise serve the pancakes on a warm plate with curls of smoked salmon and creme fraiche.
Makes 12.
