On Sep 20, 11:36*am, Wayne Boatwright
> wrote:
> Buttermilk Pecan Waffles served with a fresh peach and blackberry compote,
> along with thick smoked bacon.

Potato pancakes. Not latkes. Here's DH's method; sorry
there are no ingredients. He wings it, and I'm too busy cooking
the bacon to quantify it.

Put potato chunks, onion, and parsley in the blender. Add
enough water to enable the blender to chop the ingredents to
about the size of a grain of rice. Squeeze out water in a tea towel.

Make a regular pancake recipe minus the sugar and with a minimum
of milk. Add the potato mixture; the result should be a very stiff
batter.

Take a few tablespoons of the batter, mix with club soda
to form a batter more like regular pancake batter (or a bit thinner;
it's been so long since I've seen pancake batter I can't remember
what it was like).

Pour the batter into a ripping hot skillet with that has as much
oil/butter/bacon grease as you can force yourself to use.
In my case, that's a few tablespoons. The more grease you
use, the lacier are the edges of the pancake.

Spread the batter around to fill the skillet. Let it cook until it's
golden brown and delicious; flip over. Finish cooking the pancake
through. Serve with additional butter if you feel that's a good idea.
(I usually do.)

Cindy Hamilton