CAST IRON POTATO PANCAKES

Makes: about 14

■ 2 cups (500 ml) grated peeled potatoes

■ 2 tsp (10 ml) salt

■ 1 medium onion, quartered

■ 2 cloves garlic, bruised

■ 2 large eggs, lightly beaten

■ 1 tbsp (15 ml) sour cream

■ 3 tbsp (45 ml) all-purpose flour

■ 1/2 tsp (2.5 ml) freshly ground pepper

■ 2 tbsp (30 ml) canola oil

■ Sour cream or apple sauce

1. Combine potatoes and salt in a bowl. Place a sieve over a large bowl.

2. Transfer potatoes to sieve; drain for 15 minutes. Press on potatoes to remove any excess moisture; discard liquid in bowl.

3. Process onion and garlic in a food processor until smooth.

4. Combine beaten eggs and 1 tbsp (15 ml) sour cream in a bowl. Add potatoes, onion mixture, flour and pepper; stir.

5. Place a 10-inch (25-cm) cast iron frying pan on gas barbecue grid. Heat frying pan over medium-high heat for 10 minutes.

6. Heat 2 tsp (10 ml) oil in pan. Using 1 1/2 tbsp (22 ml) of potato mixture for each pancake, spoon potato mixture into pan.

7. With lid down, cook pancakes until golden, about 2-3 minutes per side, adding remaining oil as necessary. Serve with sour cream or apple sauce (recipe follows).

APPLE SAUCE

Makes: about 8 cups

■ 8 large cooking apples

■ 3/4 cup (180 ml) water

■ 1/2 cup (125 ml) packed brown sugar

■ 1/2 tsp (2.5 ml) cinnamon, optional

■ 1/2 tsp (2.5 ml) nutmeg, optional

■ 2 tbsp (30 ml) lemon juice

1. Wash, quarter and core apples. Put in a large saucepan with water. Cover and simmer

15-20 minutes or until apples are tender when pierced with a fork. Stir occasionally and add more water if needed.

2. Press through a strainer or food mill.

3. Stir in sugar, cinnamon and nutmeg. Add lemon juice. Heat until sugar is dissolved. Serve hot or cold.

Note: Unseasoned applesauce may be frozen or processed in pint jars in a water bath canner for 10 minutes.