- In a bowl, combine all the ingredients with a whisk.
- Lightly butter a large non-stick skillet and set it over medium heat. Working in batches, pour in a few spoonfuls of batter, about 1 tbsp (15 ml) each, at a time, gently spreading the batter with the back of the spoon. When the skillet side is golden and the surface is covered with bubbles, carefully flip the pancakes with a spatula. Continue cooking until the second side is golden and the pancakes are cooked trough.
- Serve as you would blinis, with crème fraîche and smoked salmon, caviar or Nordic shrimp. Also pairs nicely with roasted poultry.
This recipe is an homage to a potato pancake dish created by the late Élisa Blanc, a famed French chef who lived in the Auvergne-Rhônes-Alpes commune of Vonnas.