French Friday with Dorie: Matafan (Fluffy Mashed Potato Pancakes)

MATAFAN ARE INDEED FLUFFY MASHED POTATO PANCAKES

I don't know anyone who does not love potatoes.  We often make hash browns or crispy home fried potatoes as part of our breakfast.  We also love a variety of pancakes, so why not potato pancakes?  Tasty potatoes can be either savory or sweet as their flavor is not strongly pronounced, but blends well with many other foods.  Recently I fried spudnuts that I covered in cinnamon sugar and they were fought over!  The ingredient list is not too far different.  Common to the spudnuts and the matafan are potatoes, flour, eggs, salt, fried in a fat...

We get into the pancake business at our house a couple of times a year where we flip over 800 pancakes in two hours.  Two weeks from now our church group will have its annual outdoor Christmas breakfast.  It's usually about 65^ by 9 am and the crisp morning air is invigorating.  The menu never changes, but the creative methods make it better every year.  We do omelets with the eater's choice of veges, cheeses, meats; ham and bacon; hot chocolate with lots of mix-ins/toppings; fresh fruit salad, and Kris' variety of pancakes.  Hubby and I help to organize the event and take on the pancakes which is a fun job as everyone comes to fill their plates and talk to us, and we always have a couple of fun helpers.  Last year for Christmas a friend who likes to help purchased, as a gift for me, a large, contractor size, drywall mud mixer...looks like a jack hammer with a large whirring blade...to mix my batter.  I have 10 gallon buckets and this machine can mix this quantity of batter in 1 minute.  It is a show!  

I make:  Pumpkin, banana, fresh blueberry, and plain buttermilk pancakes every year.  I offer 6 or 8 flavors of syrups, and about 20 fun toppings.  We bring in large grills,  and, according to the hungry bodies out in the fresh air, we make the best pancakes ever.  The only drawback is the day of prep and a day of cleanup, but it is worth all those good pancakes.

This year, I will consider adding potato MATAFAN pancakes to my menu!  This will be a fun new experience.

MY FLUFFY BATTER IS READY TO FRY

The recipe is simple and includes common pantry items.  My internet research suggested adding bacon fat or small pieces of bacon, or ham, buttermilk instead of milk, a little fresh rosemary, onion, peppers, cheeses or jams, spinach, etc.  It is recommended by those who often make these to fry them in butter on a cast iron griddle or pan.  They can be sweet or savory and the usual syrups will go well with these pancakes.

For today I tried:  Dorie's recipe plus minced onion, red pepper, salsa cheese and a dash of cayenne pepper.  The recipe as written looked a little bland and I was not in the mood for all the sweet syrups today that would have added to the tastes...so I went with a savory version.  I also added a little olive oil to the frying butter as my pan was hot and would have burned the butter without oil.


I was surprised at how quickly these pancakes cooked.  Since the "batter" was already warm and mostly pre-cooked, the pancakes, on a hot cast iron griddle fried in less than a minute total.  I like the look that the cast iron pan gives...extra browned which also adds good flavor.

FRYING MATAFAN ON A CAST IRON PAN CREATES LOVELY BROWNED PANCAKES

And I will confess that I cheated.  I don't usually peel my potatoes, which means that I can't easily use a ricer, so I mashed them quickly with a hand masher.  My kids have grown up with unpeeled potatoes and they think that mashed potatoes without peelings taste like instant potatoes...they actually request that I keep the peels. And that way my mix-ins blended into the batter just fine.  And I cheated with the potato cooking method...just microwaved them...I lacked enough time to do oven baking.  And...with this faster cooking method, I can add this potato pancake to my party pancake menu without a lot of fuss.

IT IS DELICIOUS!  Good enough to serve as an option to my hundreds of hungry friends in a couple of weeks.

Hope you all have a wonderful December, the most foodie time of the year.