POTATO PANCAKES WITH ARTICHOKES AND GORGONZOLA
Makes 40-45 quarter-size pancakes

2 baking potatoes, steamed with skin on, then peeled and crumbled
4 eggs
1 cup heavy cream
1 cup all-purpose flour
3 teaspoons kosher salt (sea salt may be used as substitute)
1 teaspoon ground white pepper (pinch of black pepper may be used as substitute)
1 pinch ground nutmeg
2 teaspoons minced garlic
1 heaping tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 1/2 cup milk
Unsalted butter as needed
4 to 5 artichoke hearts cooked and diced into 1/8-inch pieces
Gorgonzola cheese as needed

THE NIGHT BEFORE:
Combine potato, egg, heavy cream, flour, salt, pepper, nutmeg, garlic and oregano into bowl. Work into a smooth batter. Adjust batter consistency with the milk.

At this point, prepare a test pancake. In a non-stick pan, add 1/4 teaspoon butter. Place pan over medium heat, and when butter becomes golden, add a teaspoon of the batter, and cook until golden brown. Flip the cake over, and brown second side. Taste the pancake, and adjust the seasoning if necessary.

Strain the remaining batter through a medium size sieve. Refrigerate batter overnight.

WHEN READY TO SERVE PANCAKES:
Repeat the cooking process as described in the test pancake. Prior to flipping the pancake, place a 1/4 teaspoon of the diced artichoke into the uncooked batter. After turning each pancake over, place a 1/4 teaspoon of the Gorgonzola on top. Continue to cook until second side becomes golden brown. Remove from pan, place on paper towel to drain excess butter, serve immediately.

Source: American Dairy Association