Potato Pancakes with Pear Sauce

Source: Bob and Joan Barris (also in red bound book.)

Ingredients

• ½ cup Minced Shallots
• ¼ cup Butter
• 2 Eggs
• 1 Medium Potato, Grated, Squeeze Excess Moisture Out
• 1 Medium Sweet Potato, Same As Above
• ¼ teaspoon Nutmeg
• ¼ cup Flour
• ¼ teaspoon Baking Powder
• 2 tbsp Oil
• Sour Cream And Pear Sauce

Method

1. Saute shallots in 2 tbsp butter until tender (five minutes).

2. Cool and transfer mixture to bowl; beat in eggs and add potatoes. Stir in nutmeg, salt, and pepper to taste.

3. Combine ¼ c. flour and baking powder and add to mixture. If potatoes are too watery to hold their shape when dropped from spoon into oil, add up to another ¼ cup flour.

4. Heat remaining 2 tbsp butter and 2 tbsp oil in large skillet. Drop batter by heaping tbsp into hot oil and brown on both sides.

5. Serve with pear sauce and sour cream.

Pear Sauce

1 large unpeeled pear, cored and diced, ½ tbsp minced ginger root, ½ tbsp honey, 1 tbsp cider vinegar, 2 tbsp raisins, light or dark, 1 cinnamon stick

Combine all ingredients in small pan and simmer covered 20-30 minutes or until pear pieces are tender and liquid has almost evaporated. Remove cinnamon stick before serving.