Idaho® Russet Potato Johnnycakes

Idaho® Russet Potato Johnnycakes

Source:
Adam Moore
Flashpoint Innovation
Chicago, IL

Yield: 100 cakes

Ingredients:

Johnnycakes

Pickled blueberries

Directions:

Johnnycakes

  1. Preheat griddle to 350°F.
  2. Combine all the ingredients in a large bowl and mix until just combined.
  3. Using a ¼ cup scoop, pour mixture onto the hot griddle with melted butter. Cook until golden on both sides, about 4 to 5 minutes.
  4. Serve immediately topped with pickled blueberries and a drizzle of the pickling liquid.

Pickled Blueberries

  1. Add bourbon, cinnamon, clove, allspice, sugar, vinegar and blueberries to a large saucepot over medium-high heat.
  2. Bring to a simmer and reduce heat to low. Simmer for 15 minutes, then chill under refrigeration.
  3. Once chilled, combine with blueberry purée and reserve until ready to use.