Last month I had the opportunity to compete in a friendly little contest called “The Great Cream Challenge,” hosted by the Dairy Farmers of Canada. The challenges puts 3 Canadian food bloggers in competition against each other, and each month is a different recipe category. This past month was “Healthy Pancakes” where I shared my recipe for Gluten Free Mashed Potato Pancakes with a Creamy Lemon Dill Sauce.
Although I did not come in first place, I think I gave it a fair run. And I think if you prepare these little savoury morsels for yourself, you’ll agree that they are definitely winners.
Gluten Free Mashed Potato Pancakes with a Creamy Lemon Dill Sauce
These savoury pancakes, made with mashed baby potatoes, are topped with a creamy, refreshing lemon and dill sauce.
- 2 pounds red baby potatoes
- 3/4 cup milk
- 1/2 cup brown rice flour
- 2 large eggs
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped onion greens
- 2-4 Tablespoons butter (for frying)
Creamy Lemon Dill Sauce
- 2 Tablespoons butter
- 1 Tablespoon cornstarch
- 250 ml 10% half-and-half cream
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons fresh chopped dill
- salt and pepper to taste
- Boil potatoes until fork tender. Drain and set aside until just warm.
- Mash potatoes until smooth.
- In a separate bowl, whisk together the milk, brown rice flour, eggs, salt, and pepper. Pour over the mashed potatoes and stir to incorporate. Add the onion greens and stir just until evenly distributed.
- In a frying pan over medium-high heat, melt one tablespoon of butter. When the frying pan is hot, spoon 1/4 cup pancake batter for each pancake, use the back of a spoon to press the batter to 1/2-inch thick.
- Fry for 4-5 minutes per side, or until the pancake is golden brown on both sides. Repeat with the remaining potato mixture.
- Top with Creamy Lemon Dill Sauce, and serve immediately.
Creamy Lemon Dill Sauce:
- In a small saucepan, melt the butter over medium heat. Add the cornstarch and stir to combine. Pour in the half-and-half cream, and bring to a simmer, stirring occasionally.
- Add the lemon juice, dill, and season with salt and pepper. Spoon sauce over the potato pancakes before serving.
This month the category is “Seasonal Fruits“, and even though none of the recipes are gluten-free, they do all look good, and can easily be converted to gluten-free. By voting, YOU are entered to win a Cuisinart Blend’n’Cook Soup and Beverage Maker. Each month they are giving one away. That’s a pretty sweet deal! I will be doing a few more of these challenges in the coming months, I won’t tell you what categories they are yet – but it will be fun coming up with the recipes for them!
Disclaimer – I received a $50 gift card to cover grocery expenses for participating in this contest. However, the opinions expressed are my own.
I will participate this Fall. What a beautiful recipe you made for this challenge. I would devoured your dish 🙂
Jeanine Friesen says
Thanks, Helene! How neat – I wonder if we’ll be in the same challenge? My other challenges launch on Sept 1st & Dec. 1st.