(Potato Pancakes)
On the whole Acadian cooking is uncomplicated. The number of ingredients is kept to a minimum, and methods of preparation are relatively simple and straightforward. For a taste of Acadie enjoy Beignets À la Râpure, still a favourite dish in many Acadian households.


  6 potatoes, peeled and finely grated

  1 tsp salt (5mL)

  1/4 cup flour (50 mL)

  1 Tbsp fat (15 mL)


Drain the potatoes and blend them with the flour and salt. You may want to also add an egg or 1 heaping tsp (5 mL) of baking powder to help hold the mixture together.

Heat the fat in a skillet. Add spoonfuls of the grated potatoes and flatten them to make small pancakes about 4 incles (10 cm) in diameter and 1/2 inch (10 mm) thick.

Fry the pancakes until each one is brown and crisp.

This recipe makes 12 pancakes.


To make one large potato pancake instead of 12 small ones, simply use some extra fat and pur the mixture in the skillet. Fry at a low temperature for 30 minutes on each side.