Courtesy Gregory Collier, chef/owner, The Yolk, Rock Hill, SC
The Yolk is a popular breakfast-only spot with creative and classic versions of favorites. This dish is a cross between a traditional breakfast pancake and a latke, typically made with raw potato. Roasting the potatoes first gives the pancakes a fluffy, tender texture. Served with lox and all the trimmings, they make an elegant meal any time of day.
Published: December 15, 2018
Ingredients
Directions
Heat oven to 400˚F. Use fork to poke holes in potatoes, the rub potatoes with oil and salt. Bake for 45 minutes. Halve lengthwise and discard skins. Mash coarsely with fork.
Whisk together flour, 1 teaspoon salt, sugar, baking powder, baking soda and sugar. Add milk and eggs, and whisk gently just until combined. It’s O.K. if there are lumps. Whisk in melted butter, and fold in potatoes. Cover and refrigerate until cold.
Ladle ¼ cup batter per pancake on hot, oiled griddle or nonstick pan over medium-high heat. Fry until brown and crisp, 2–3 minutes per side.
Spread each pancake with about 1 teaspoon herbed caper cream cheese. Top with salmon, and garnish with dill, capers and onion, if using. Serves 4.
Herbed Caper Cream Cheese Ingredients and Directions
Using fork, combine 8 ounces cream cheese, 3 tablespoons milk, 2 tablespoons chopped capers, 1 tablespoon caper brine, 1 tablespoon chopped fresh dill, 1 teaspoon fresh-ground pepper, and zest and juice of 1 lemon in bowl until very smooth. It should be the texture of mayonnaise. Add more milk, if necessary.
Pair It
Stony Hill 2015 Chardonnay (Spring Mountain District). Smoked salmon and Chardonnay are beautiful together, especially alongside these buttery potato pancakes. This is an exotic, delicately layered wine, so good in its complexity and lightness. Bread and salted butter greet lemon zest and stone fruit, while a line of sophisticated acidity and stony mineral add intrigue.
