German Potato Pancakes

 2 lbs Russet potatoes

3 beaten eggs

1 white onion

1 tsp sea salt

1/2 cup potato starch

canola oil

 

1.  Make sure to peel and grate the potatoes and onion and put in a strainer .  Allow them to rest about 10 minutes or use a paper towel. 

2.  Move the mixture of potatoes and onions in a bowl and add in the salt and beaten eggs.  Mix in the potato starch. 

3.  Heat a skillet with canola oil, about half cup.  Take a mixing scoop and shape a small disk, approx 3 inches in diameter, and flatten it.  Plop 3/4 of the pancakes into the oil at a time.

4.  Cook for a few minutes, until golden brown and then flip it to cook on the other side, about 3 minutes on each side.  You may need to add a little more oil in between batches.

5.  Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel to help drain some of the oil.  Serve warm or enjoy plain with applesauce.

Leek Potato Pancakes

 1/2 lb russet potatoes, peeled adn qurtered (about 1 large)

2 lbs medium leeks (white portion only), thinly sliced

 4 large eggs, lightly beaten

1/2 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 tsp salt

1/4 tsp pepper

1/4 cup canola oil, divided

6 Tbsp sour cream

1.  Place potato quarters in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes.  Drain.

2.  Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper.  Cover and refrigerate for 1 hour.

3.  Heat 1 Tbsp oil in a large cast-iron or other heavy skillet ovver medium heat.  Drop batter by 1/4 cupfuls into oil.  Fry in batches until golden brown on both sides, using remaining oil as needed.  Drain on paper towels.  Serve with sour cream.

Serves 6

Blueberry Buttermilk Pancakes

 3 cups self rising flour

2 Tbsp granulated sugar

2 3/4 cup buttermilk

2 egg, beaten 

1 stick butter

2 tsp vanilla extract

2 cups blueberries

 

Mix together in a large bowl.  Cook on a griddle.  

 

Recipe:  Mrs happy homemaker

 

Banana Pancakes

1 1/4 cups butter milk

1 1/2 cups all-purpose flour

1 Tbsp granulated sugar

1 tsp baking soda

1/4 tsp salt

3 Tbsp unsalted butter, melted

2 large eggs

1 tsp vanilla

2 medium bananas, mashed (1 cup)

2 Tbsp olive oil divided, to saute 

1.  In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.  Make a well in the center.

2.  Mash banana with a fork until a chunky apples sauce consistency.

3.  In a second bowl, combine wet ingredienets:  buttermilk, eggs, vanilla, mashed bananas and melted butter.  Whisk to combine.

4.  Pour wet ingredients into dry ingredients and whisk just until combined.  Do not over whisk, the batter should be lumpy.

5. Preheat griddle to medium heat (350 degrees) .  Grease your griddle with 1 Tbsp olive oil.  Scoop batter 1/4 cup at a time onto your greased pan at least an inch apart.

6.  Cook about 2 minutes per side.  Use a spatula to flip pancakes when bubbles start to pop on the surface.  Add more oil as needed and cook remaining batches and serve warm.             

Makes 12

 

Recipe: Natasha's Kitchen               

Apple Pancakes

 1 apple, cored and sliced into 6 slices, cut off ends and middle core

1 Tbsp butter, brush all over skillet

1 Tbsp sugar, 

1 egg

1 cup milk

1/2 cup oil

1 tsp vanilla

3 Tbsp sugar

1 cup wheat flour

1 Tbsp baking powder

 

Place butter and apple slices in skillet. Sprinkle sugar on top of the apple slices and set aside.

In a bowl mix together, egg, milk, oil, vanilla , sugar.  Mix well.  Add wheat flour and baking powder. Mix.  Pour over apples in skillet on low heat for 10 minutes.  Turn over and cook for another 3 minutes.  Serve.

Buttermilk Pancakes

2 cups all-purpose flour

3 Tbsp sugar

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/4 tsp kosher salt

2 1/2 cups buttermilk

2 large eggs

3 Tbsp unsalted buter, melted

vegetable, canola or coconut oil for the pan

 

1.  Heat the oven to 325 degrees.  Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl.  Using the whisk, make a well in the center.  Pour the buttermilk.  Pour the melted butter into the mixture.  Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated.  Do not over beat (lumps are fin). The batter van be refrigerated for up to one hour. 

2.  Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes.  Add 1 Tbsp oil to the skillet.  Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet.  If you are using  a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.

3.  Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes.  Cook until the other sides are lightly browned.  Remove pancakes to a a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Flap Jacks

 1 cup self rising flour

1 egg

1 cup buttermilk

Using a griddle or nonstick pan cook up the flap jacks (pancakes).  Serve with butter and syrup.

Kaiserschmarren (Austrian Chopped Pancakes)

 6 eggs

 1 1/2 cups milk

1 1/3 cup finely ground flour

3 Tbsp crystal sugar, for topping

2 Tbsp raisins

1 pkg vanilla sugar (extract ?)

grated lemon rind

pinch of salt

2 oz butter, for frying

1 Tbsp butter shavings and crystal sugar, for carmelizing

Icing sugar and cinnamon for dusting

1.  Place the raisins in a bowl. Separate the eggs and place the yolks in a mixing bowl.  Pour in the milk, flavor with some grated lemon rind and vanilla sugar, and add the flour.  ix to form a smooth dough.

2.  Beat the egg whites with the crystal sugar and a small pinch of salt until it form. a firm peak, and fold into the dough mix.  Preheat oven to 350 degrees. 

3.  Let  the butter melt and bubble up in one large, or two small (coated) heatproof dishes.  Pour in the mixture after 1-2 minutes, scatter the raisins over the top.  Cook the underside until light brown, turning over using a spatula and bake for 6-8 minutes in the preheated oven until golden brown. You can also cook it on the stove top instead.

4.  Tear the "schmarren" into small pieces, using two forks.  Scatter the butter shavings on top, sprinkle with some crystal sugar, and carmelize under the grill (broiler) at a high heat.  Remove from the grill and arrange on preheated plates.  Dust with icing sugar and cinnamon.  Serve with baked plums or fruit compote. It can also be cooked at the top of the oven and carmelized at the end with a covered lid on it. Cooking time is 8-10 minutes.

Dutch Baby (German Pancake)

 3 large eggs, room temperature, (fill a bowl with warm water for 5 minutes)

1/2 cup milk, room temperature, (15 seconds in the microwave)

1/2 cup all-purpose flour

1 Tbsp sugar

pinch of salt

pinch of nutmeg

1 tsp vanilla

3 Tbsp butter

 

Preheat the oven to 425 degrees.  Preheat with empty cast iron pan for at least 8 minutes.  In a blender mix all ingredients, except the butter, mixing well to get the sides.  Take out the hot skillet and add the butter.  It will quickly melt. Brush the butter all over the skillet.  Add the batter in the center, on top of the melted butter.  

Put in the oven at 425 degrees for 16-18 minutes.  The pancake will be puffed up and golden brown on the edges.  

Serve with powdered sugar, sliced strawberries, maple syrup, honey

 

Notes:  You can add berries to the batter before baking and it will bake right into the pancake.

Recipe:  Natasha's Kitchen 

Buttermilk Blueberry Pancakes

 2 cups and-purpose flour

1 Tbsp sugar

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp baking powder

2 cups buttermilk

2 large eggs, room temperature, lightly beaten

1 Tbsp canola oil

1 cup fresh or frozen blueberries

Optional- butter and maple syrup

1.  In a large bowl, whisk flour, sugar, baking soda, salt and baking powder.  In another bowl, whisk buttermilk, eggs and oil.  Stir into dry ingredients just until moistened.

2.  Pour batter by 1/4 cupfuls onto a greased hot griddle.  Sprinkle 1 Tbsp blueberries on each pancake.  Turn when bubbles form on top.  Cook until the second side is golden brown.  If desired serve with butter and syrup and top with additional blueberries.

German Pancakes with Apples

1 3/4 cups all-purpose flour

3 Tbsp sugar

1 Tbsp lemon zest

1/2 tsp salt

1/8 tsp nutmeg

1 1/2 cups milk

6 large eggs

 1 1/2 tsp vanilla extract 

Combine the dry ingredients and mix into the wet ingredients.  Combine 2/3 first to evenly whisk.  Then add the rest.  This will remove the lumps.  

Heat a skillet with 3 Tbsp butter on the stove.  Pour batter in (use a nonstick skillet).  Put in a cold oven  (not preheated) at 375 degrees for 30-35 minutes. Very important!  Will puff up.

Apple topping:

1 1/4 lbs Braburn apples, cored, cut into 1/2 in small pieces (3-4)

2 Tbsp butter melted 

1/3 cup water

1/4 cup brown sugar

1/4 tsp ground cinnamon

1/8 tsp salt

Heat the butter on medium heat.  Whisk together ingredients and add to pan and add apples.  Mix.  Simmer on medium-high with the lid on for 5 minutes. 

*Serve like a pie slice with apples and apple sauce over top.

German Potato Pancakes

1 lb russet potatoes, about 2 medium or 3 small

1/2 medium onion

3/4 tsp kosher slt, plus more to taste

ground pepper

ground nutmeg

1 large egg

1/4 cup vegetable oil, for frying

Optional: applesauce, parsley and sour cream  for serving

 

 

 Wash, peel, and coarsely grate the potatoes

Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze out as much of the liquid as you can into a bowl.

Let the liquid stand a few minutes, then carefully spoon out and discard the top layer of liquid, leaving the potato starch at the bottom of the bowl.

Add the potatoes back to the starch.

Grate the onion over the potatoes.

Add the salt, pepper, nutmeg, and egg.  Mix thoroughly.

Heat the oil over medium-high heat in a large nonstick skillet until it begins to shimmer.

Drop about 1/2 cup of potato mixture into the hot oil and flatten with the back of a spoon.  Fry, undisturbed, 4 to 5 minutes on each side or until golden brown.

Drain on paper towels, and serve hot with applesauce and sour cream, if you like.  Garnish with parsley, if desired.

* Freezes well

Buttermilk Pancakes

 2 eggs

2 cup buttermilk

4 Tbsp vegetable oil

2 cups flour

2 1/2 cups sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

Combine dry ingredients in a large bowl.  Make a well in center of flour mixture, add to it the wet ingredients.  Mix quickly and thoroughly.  Let sit a moment.  Pancakes taste best cooked on a griddle generously coated with butter.  

* Substitute buttermilk for 2 cups milk + 2 Tbsp vinegar.  Let sit for 5 minutes before adding to pancake mix.  (Travis wants these for breakfast every morning!)

Recipe: Whiting family

German Pancakes

 Prep Time:  10 minutes  Cook Time:  5 minutes  Total Time:  15 minutes

Servings 4

3 eggs

1 cup flour

1 cup milk

1/2 tsp vanilla

salt

1.  Pour a small amount onto hot skillet, pick up skillet and turn to spread batter.

2.  Cook to barely brown and turn.

3.  Serve as breakfast with jam, spread and roll up sprinkle with powdered sugar.

4.  Serve as dessert with fruit and cream.

Pancake Mix

30 serving

4 1/2 cups all-purpose flour

3/4 cup nonfat dry powdered milk

1/3 cup sugar

2 Tbsp baking powder

1 Tbsp baking soda

1 1/2 tsp salt

  In a large mixing bowl, stir together all ingredients.  Store in a large airtight container at room temperature.

Cooking Instructions

1.  When ready to make pancakes, preheat nonstick griddle to medium-high heat.  For every 1 cup of pancake mix, whisk with 3/4 cup water.  1 cup of mix makes 4 to 5 pancakes.

2.  Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.  Flip and cook other side until golden brown.  Serve hot with syrup.

Homemade Pancakes

1 ½ cups all purpose flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup milk or buttermilk

2 large eggs

¼ cup melted butter

1. In a large mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt.
2. Whisk in milk, eggs, and melted butter just until combined.
3. Preheat a flat griddle over medium-high heat.
4. Scoop ¼ cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
5. Cook other side until golden brown. Serve hot with syrup.

Pancake Syrup

1 stick of butter

1/2 cup sugar

½ cup buttermilk or ½ cup milk

w/ 1 tsp vinegar

2 Tbsp karo

1 tsp baking soda

1 tsp vanilla

Cook until it starts to turn golden. Remove from heat and add vanilla.

Recipe from Tabitha Morris

Double Chocolate Chip Pancakes

1 ¾ cup flour

¼ cup unsweetened cocoa powder

3 Tbsp white sugar

½ Tbsp baking powder

¼ tsp salt

2 large eggs

1 ¼ cups milk

½ tsp vanilla

2 Tbsp melted butter

1 cup milk chocolate chips

1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
2. In a small bowl, beat together eggs, milk, vanilla, and butter.
3. Pour the egg mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
4. Heat a griddle to med-high heat (between 350-375 degrees) Pour about ¼ cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 on the other side.
5. Serve warm with fresh fruit, whipped cream, powdered sugar, or chocolate syrup.

Homemade Pancake Syrup

1 cup brown sugar

1 cup sugar

1 cup water

1 tsp vanilla

Boil for 1 minute and add tsp of vanilla

Fluffy Buttermilk Pancakes

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 Tbsp granulated sugar

2 cups buttermilk

2 large eggs, lightly beaten

1 tsp vanilla extract, optional

¼ cup chocolate chips, optional

1. Whisk together the dry ingredients in a large bowl.
2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Add chocolate chips. Some small lumps area okay. Don't over mix.
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium high heat.
5. Spray with non-stick spray or brush with butter or oil
6. Ladle 1/3 – ½ cup batter onto the griddle for each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Serve with butter and syrup.