Make Fat Tuesday Slim
Make this Fat Tuesday slim by whipping up this Prince Edward Island Potato Pancake recipe. As the newest, oldest superfood, spuds can dramatically bolster the nutritional value of your Pancake Tuesday meal.
A medium-sized potato contains only 110 calories, has no fat or cholesterol and offers half the daily requirement of vitamin C. The potato also provides more potassium than a banana. This special gluten-free recipe is sure to please and will, no doubt, enhance that ordinary and familiar flat pancake. “By using potatoes in your pancake recipe this Tuesday, you are able to reduce some of the more indulgent ingredients,” said Chef Ted Grant, an instructor at Holland College’s world-renowned Culinary Institute of Canada. “Plus, by adding a vegetable – the potato – you are creating a meal that you can feel good about serving to your family.”
Potatoes from Prince Edward Island reign superior over their tater counterparts due to the unique agricultural properties the province provides. Rich, sandy red soil that is high in mineral content, along with long cold winters create perfect growing conditions for potatoes. “Potatoes have long been an affordable and nutritional staple,” said Greg Donald, General Manager, Prince Edward Island Potato Board. “As culinary trends return to simple, locally-grown foods, we are eager to remind people of the humble potato.”
The origin of ‘Fat Tuesday’ or Shrove Tuesday comes from the act of using up all rich ingredients in the home – such as fat, butter, sugar, and eggs – before Lent, which typically saw a restriction on consumption of these food items during the 40 days.
Here’s the recipe, and have a happy Mardi Gras!
Prince Edward Island Potato Pancake with a Pine Nut and Honey Butter
Recipe by Chef Ted Grant
Yield: 4 servings
4 Medium Russet potatoes, shredded
1 juiced Lemon
1/2 tsp Baking powder
1 Tbsp Salt
1/2 tsp Cinnamon
1/4 tsp Allspice
2 large Eggs
2 Tbls Sour cream
1/2 cup Ricotta cheese
3 Tbsp Honey
1 cup Pine nuts
1/2 lb Butter
1/4 cup Cooking oil
Peel potatoes and rinse. Grate potatoes through large side of grater. Add lemon juice and salt to the potatoes and let stand for 1 hour. In the meantime, toast pine nuts in the oven until golden brown. Add the pine nuts, butter and 2 tbsp of honey to a mixer and blend until smooth. Refrigerate the pine nut butter. Once the hour has passed squeeze the potatoes through a dish towel, doing your very best to dry the potatoes out as best as possible. Add the potatoes, baking powder, cinnamon, allspice, egg yolks (reserve the whites), sour cream, ricotta and the remaining honey to a mixer. Blend the mixture until smooth.
Whip the egg whites until semi-stiff and fold into the potato mixture. Heat a frying pan on medium heat and add enough cooking oil to the pan to coat. Ladle the mixture into the pan to obtain the desired size and shape of the pancake. Once cooked, top with the pin nut butter and maple syrup.