2
baking potatoes, steamed with skin on, then peeled and crumbled
4
eggs
1
cup heavy cream
1
cup all-purpose flour
3
teaspoons kosher salt (sea salt may be used as substitute)
1
teaspoon ground white pepper (pinch of black pepper may be used as substitute)
1
pinch ground nutmeg
2
teaspoons minced garlic
1
heaping tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1-1/2
cup milk
Unsalted butter as needed
4-5
artichoke hearts cooked and diced into 1/8-inch pieces
Gorgonzola cheese as needed
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The night before:
Combine potato, egg, heavy cream, flour, salt, pepper, nutmeg, garlic and oregano into bowl. Work into a smooth batter.
Adjust batter consistency with the milk. At this point, in a non-stick pan, add 1/4 teaspoon butter. Place pan over medium heat, and when butter becomes golden, add a teaspoon of the batter, and cook until golden brown. Flip the cake over, and brown second side. Taste the pancake, and adjust the seasoning if necessary. Strain batter through a medium size sieve. Refrigerate batter overnight.
When ready to serve pancakes:
Repeat the cooking process as described in the test pancake. Prior to flipping the pancake, place a 1/4 teaspoon of the diced artichoke into the uncooked batter. After turning each pancake over, place a 1/4 teaspoon of the Gorgonzola on top. Continue to cook until second side becomes golden brown. Remove from pan, place on paper towel to drain excess butter, serve immediately.
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