SUPER SIMPLE LATKES (POTATO PANCAKES)
We love potato pancakes in our house, but until I came up with the idea to use pre-shredded frozen potatoes, they were a once a year thing at Hanukkah. Peeling, shredding and draining the potatoes were a real pain. Now that the hard work is done, we can eat them all year long!!! At Passover I will make them with Matzoh Meal instead of flour.
Provided by LizP5885
Categories Breakfast
Time 30m
Yield 9 Latkes
Number Of Ingredients 9
Steps:
- Defrost grated potatoes in a medium-size colander. Press with paper towels to remove excess moisture. There won't be much.
- Add onion, eggs, salt, pepper and flour. Mixture should be thick and cohesive.
- Pour about 1/4 inch of oil into a heavy-bottomed frying pan. I use an electric frying pan at 375 so it doesn't get too hot and burn the latkes.
- Use about 2 Tablespoons potato mixture and place in the oil and press into a patty.
- Fry for about 3 minutes. Flip and fry for another 3 or so minutes. If pancake cooks too fast, reduce oil's temperature. If it takes longer, turn the oil up so they don't get soggy. Repeat with remaining potato mixture.
- Drain on paper towels and serve immediately, or keep in a 250 oven on a baking sheet.
Nutrition Facts : Calories 105.9, Fat 1.2, SaturatedFat 0.4, Cholesterol 41.3, Sodium 22.3, Carbohydrate 20.4, Fiber 2.5, Sugar 1.5, Protein 3.8
SIMPLE, FAST AND SUPER FLUFFY PANCAKES
This is just a variation of many different recipes I've tried throughout the years. It's likely that all of these ingredients will be on hand, and total time spent for a great breakfast is less than 30 minutes.
Provided by rashafaa
Categories Breakfast
Time 20m
Yield 14 1/4 Cup Pancakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients and whisk together.
- Mix wet ingredients together and whisk into the dry ingredients. Batter will be extremely thick, so you can add a little more milk to lessen the consistency if you prefer, but assuming you got the flour measurement correct, 2 cups of milk always seems to be about perfect for me.
- I use a 1/4 cup to scoop the batter on the griddle. If you like very thick and fluffy pancakes you'll have to use a spatula or just bang the cup on the griddle a few times to get it all out.
- I use a cast iron griddle over gas burners, so I have to use very low heat, and each set of pancakes cooks faster and faster (Usually 2-4 minutes per side for me). Most people say to watch the bubbles on top and turn after they pop, but with pancakes this thick, it can be a little deceiving. I just check the bottom before flipping and once it's golden brown, I flip it. Also, because they are so thick, you want to give a little smash with your spatula once you flip to make sure the whole bottom is in contact with the griddle.
- I feel it is a must to use real butter and a good syrup, but these are really up to you.
Nutrition Facts : Calories 457.2, Fat 16.2, SaturatedFat 9.2, Cholesterol 131.5, Sodium 626.8, Carbohydrate 64.1, Fiber 1.7, Sugar 11.6, Protein 12.4
SUPER SIMPLE BRITISH PANCAKES
The pancakes in Britain are what we Americans would call a crepe. However this is British recipe and not a French one. I stuck with weight measurements rather than cups because it really matters, especially in regards to the flour. Some folks are light with the flour and others pack it in. This ensures it's the perfect amount...
Provided by Rachel L.
Categories Pancakes
Number Of Ingredients 5
Steps:
- 1. Place the flour in a mixing bowl with a pinch of salt. Beat the two eggs in a small bowl. Once beaten add about 50ml of the milk and the 1 tbsp oil. Whisk this together well. Make a well in the middle of the flour and add the egg and milk mixture. Start whisking. As the flour incorporates it will become very thick paste. Once all the flour is incorporated, start adding the rest of the milk a bit at a time whisking after each addition. Soon the mixture will be like a thick cream.
- 2. Some people prefer to let the batter sit for a good 30 minutes or so, but that isn't necessary. Heat a crepe or large shallow pan to medium heat. Non-stick is best. Wipe a bit of the extra oil around the bottom of the pan. add some of the batter to the pan and tilt the pan around to ensure an even thin coating around the entire bottom. You can add a little bit more if needed to cover the entire bottom. The bottom of the pancake (or crepe as it's called in America) will slightly tan or brown. Flip it over and continue to cook on the other side for another 1-2 minutes until it tan/browns.
- 3. The first pancake is almost always thrown out, or eaten by the cook, because it is used to judge the heat of the pan and temperature adjustments can be made pending on how long it took to cook the pancake. If it took more than 2 minutes to lightly tan one side, the temperature needs to go up more. If it burnt quickly, lower the temperature a bit.
- 4. Continue to cook the rest of the pancakes and oil the pan after each one if needed. I find I don't need continually oil if using a non-stick pan.
- 5. Serve them with Nutella, my kids favorite, or with a simple syrup with lemon juice mixed in.
- 6. Egg note - I have made these successfully with an egg substitute. Because these pancakes are not meant to rise and remain thin, the egg substitute found in a box (I used Ener-G) worked well.
SUPER SIMPLE PANCAKES
These are the pancakes that I go for in the morning, because they don't really take much thinking, so you can just toss all the ingredients together, and just by that, you'll have a bunch of tasty pancakes.
Provided by siirinen
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together your dry ingredients. Make a well in the center, and pour in egg, milk and oil. Mix until well combined.
- Oil a frying pan and heat it over medium high heat. Pour about 1/4 cup of batter onto the pan. Pancakes are ready, when the both sides are brown.
Nutrition Facts : Calories 256.3, Fat 10.5, SaturatedFat 2.7, Cholesterol 55, Sodium 811.2, Carbohydrate 33.6, Fiber 0.8, Sugar 6.4, Protein 6.8
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