|Baked on a bed of salt.|
|Love my ricer!|
On a side note, Dorie says to only use Russets, not Yukon Golds and definitely bake, don't boil. For Thanksgiving, I was making The Pioneer Woman's fantastic mashed potatoes (which I have made at least 50 times) and using Yukon Golds. Those gosh darn (this is definitely the G version, the actual version had a hard R rating) potatoes melted away to nothing when I boiled them. Literally, there was nothing left of the potatoes (I had to make potato soup out of them and start again). Luckily, I was making them the day before (since they are sort of like a casserole and can go in the fridge and then the oven after they are mashed) T Day, so I was able to make another batch with Russets on T Day. Anyone ever have that issue with Yukons? It's happened to me twice now and I don't think I'll ever use them for mashed potatoes again.
Anyway, getting back to the topic at hand, Ethan gladly beat the egg whites as I riced the potatoes and make the pancake base. As I was making it, I was reminded of a grougere or pate a choux dough. It had the same consistency and beautiful golden color from the egg yolks.
|Have you seen a more lovely pancake batter?|
|Cast iron is perfect for these beauties!|
|Before butter and syrup.|