| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
British |
Vegetables, Pancakes, Breakfast |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Potatoes |
|
|
Salt & pepper |
| 1 |
|
Orange (grated zest only) |
| 6 |
|
Juniper berries (or more) |
|
|
Butter or oil |
INSTRUCTIONS
Peel and grate the potatoes. Season with salt, pepper, the finely grated
orange zest and the pulverized juniper berries. Divide into six flattened
heaps and fry in batches in a mixture of butter and oil until golden-brown
and crisp on both sides. Drain on crumpled kitchen paper and keep the
pancakes hot (uncovered) in a low oven while you cook the rest. Source:
Philippa Davenport in "Country Living" (British), November 1988. Typed for
you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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