He wouldn’t have given us grandmothers.
Every morning we make these pancakes, with very few exceptions, someone wants the recipe. This morning was no exception. The menu centered around a cranberry walnut french toast with a bit of a lemon glaze, and was served with the fresh peaches that are right in season now, with a side of Lancaster County baked sausage and these potato/veggie pancakes. The peaches grow on a neighboring farm as do the potatoes and all that goes in them. The mushroom capital of the US, Kennett Square, is less than an hour away so we get some pretty wonderful mushrooms as well.
This recipe is one of those that has a basic formula and can go in any direction that the produce in your fridge leads. The recipe is more of a road map allwowing you to take a variety of detours, all wonderful. Today I put in chopped spinach, onion, thinly sliced mushrooms, green peppers and a bunch of herbs. One of my favorite variations includes fresh corn sliced off the cob right into the mixture. There is no end to the veggies you can grate or chop into these.
Bed and Breakfast Foodie