I’m up at 6AM making pancakes and I feel slightly Julia Child-like standing over the stove, wearing my fake pearl necklace I posted yesterday on trend & chic, my fashion (among other interests) blog.
These pancakes are hearty, fluffy pancakes that are the epitome of classic pancakes. These are the pancakes you think of when you think of your basic breakfast pancakes. They have a slightly nutty flavour as well from the quinoa (we use quinoa flour and cooked quinoa in the batter), which compliments itself well to being generously spread with butter and drizzled with honey or maple syrup.
Thanks to quinoa being nutrient-dense (protein and fibre, among other nutrients), these pancakes also fit the bill for this month’s theme of Go Ahead Honey, It’s Gluten-Free! hosted by Maggie of She Let Them Eat Cake.
I was invited by Sea of Book of Yum to be part of her Gluten-Free Thanksgiving Event and, after a lot of thought, I decided to focus on leftovers. As Americans gear up for Thanksgiving, all the food magazines and websites and blogs have delivered a huge array of Thanksgiving dinner and dessert ideas and suggestions. Leftovers, though, are practically a footnote taken into consideration.
These potato pancakes are made with leftover mashed potatoes. The texture is not that different, except now that they’re fried. Depending on how long you fry them, they’ll be crisp on the outside and soft inside. Of course, you can also use this for any other time of year that you have leftover mashed potatoes. (Canadians celebrated Thanksgiving last month. Technically I didn’t, as I was away in Fiji then and Thanksgiving isn’t celebrated there; instead it was Fiji’s Independence Day.)
Happy St. Patrick’s Day! For St. Patty’s, I decided I wanted to stick to traditional Irish fare as much as possible, no green-coloured food unless it was natural such as veggies, for example. I’d really wanted to make soda bread, with Elizabeth Barbone’s recipe on Serious Eats, but this did not entirely work out in time for me to make it and put it on the blog with enough time before St. Patrick’s Day.
Instead, I’m proffering boxty: potato pancakes, which, according to the recipe I adapted, are traditionally served at the Celtic New Year but I’ve also read from another online source that they are, again traditionally, served on St. Bridget’s Day. Whatever the case, they are positively Irish.
(If you are looking for green food, yesterday I posted matcha marshmallows. Not quite Irish, I know, but they are green and I suppose that’s what counts for most people.)
I really had no idea about these Irish potato pancakes until the Foodista newsletter appeared in my inbox earlier this week. Of all the Irish ideas and recipes suggested, these pancakes stood out for me due to its ease and simplicity. Boxty uses grated, raw potato and mashed potato with buttermilk and flour and, in this recipe’s case, eggs, although I’m sure that they could be easily substituted.