Yield: 1 Servings

3 lg Idaho Potatoes, peeled and

-diced

2 tb Corn starch

2 Whole eggs

4 Egg whites

1/4 c Heavy cream

-Salt and pepper to taste

1 tb Lemon juice

1/4 c Creme fraiche or sour

-cream

6 lg Slices of smoked salmon

1 4- ounce jar of osetra

-caviar (optional)

-dill sprigs for garnish

Cook three large, peeled and diced potatoes in salted water When

cooked, pass potatoes through a food mill or sieve with fine holes.

Place puree in electric mixer with a paddle attachment. Add corn

starch to mix thoroughly. Slowly incorporate eggs and egg whites,

then heavy cream. Season with salt and pepper to taste. Meanwhile,

in

a small bowl, stir the lemon juice into the creme fraiche. Set

aside.

Preheat non-stick skillet over medium heat. Spoon the pancake

mixture

into skillet, keeping a round shape (s ilver dollar size). Cook for

90 seconds, then turn and cook until done. Place pancakes on plate

and serve with one slice of smoked salmon, one tablespoon of the

reserved creme fraiche mixture and a heaping teaspoon of caviar.

Garnish with dill and serve.

(Makes 6 appetizer servings)

Pancake Recipes
National Pancake Day

Banana Chip Pancakes
Ingredients

1-1/4 cups   all-purpose flour
1 tbsp.   granulated sugar
2 tsp.    baking powder
1/2 tsp.       each salt, ground cinnamon
1-1/4 cups   skim milk
1            small ripe banana, mashed (about 1/2 cup)
1            large egg, lightly beaten
1 tsp.     vanilla extract
1/3 cup       semisweet chocolate mini morsels, divided
Directions
       In a large bowl, combine flour, sugar, baking powder, salt, and
cinnamon.  Mix well.  Stir in milk, banana, egg and vanilla.  Fold in
1/4 cup chocolate morsels.  Spray a griddle or large nonstick skillet
with cooking spray.  Heat over medium heat.  Pour batter onto griddle,
making 3″ rounds.  Cook pancakes until tops are bubbly, about 2
minutes.  Using a flat spatula, flip pancakes.  Cook until golden,
about 2 minutes longer. 
       Place pancakes on a platter; cover with foil and keep warm.
Prepare remaining pancakes as directed, adding more cooking spray with
each batch.
       Place pancakes on individual serving plates.  Sprinkle
remaining chocolate morsels over top.  Serve immediately.
Makes 4 servings.

Fruit Puff Pancake Recipe

For the Pancake Recipes Carnival of the Recipes
Serves 4

5 egg substitute equivalents
1/2 cup skim milk
1/2 cup flour
1 tbsp vanilla extract
4 cups fresh mixed fruits (dry sliced strawberries, blueberries, and bananas)

Preheat the oven to 425 deg F. Spray a pie plate or oven-proof skillet with
nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the
flour and vanilla.

2. Pour the batter into the prepared pan and place it in the oven. Bake for
15 to 20 minutes until batter is puffed and edges are browned. Remove the puff
pancake, fill the center with the fruit, cut into wedges, and serve.

Exchanges: Starch 1-1/2;Fruit 1
Calories 184;Fat 1g;Chol 1mg;Sodium 120mg;Carbs 36g;Fiber 4g;Protein 10g

Pancake Recipes and Carnival of the Recipes

Techno Gypsy is hosting the Themeless Carnival of the Recipes

Also, tomorrow is “Pancake Day”

Pancake Recipes

Pancake Recipes

Appetizer Recipes – POTATO PANCAKES VONNAS WITH SMOKED SALMON Appetizers Recipe

Yield: 1 Servings

3 lg Idaho Potatoes, peeled and
-diced
2 tb Corn starch
2 Whole eggs
4 Egg whites
1/4 c Heavy cream
-Salt and pepper to taste
1 tb Lemon juice
1/4 c Creme fraiche or sour
-cream
6 lg Slices of smoked salmon
1 4- ounce jar of osetra
-caviar (optional)
-dill sprigs for garnish

Cook three large, peeled and diced potatoes in salted water When
cooked, pass potatoes through a food mill or sieve with fine holes.
Place puree in electric mixer with a paddle attachment. Add corn
starch to mix thoroughly. Slowly incorporate eggs and egg whites,
then heavy cream. Season with salt and pepper to taste. Meanwhile,
in
a small bowl, stir the lemon juice into the creme fraiche. Set
aside.
Preheat non-stick skillet over medium heat. Spoon the pancake
mixture
into skillet, keeping a round shape (s ilver dollar size). Cook for
90 seconds, then turn and cook until done. Place pancakes on plate
and serve with one slice of smoked salmon, one tablespoon of the
reserved creme fraiche mixture and a heaping teaspoon of caviar.
Garnish with dill and serve.

(Makes 6 appetizer servings)

National Pancake Week and International Pancake Day

New Pancake Recipes Make Pancakes Perfect for Any Meal

Pancake Recipes

Pancakes aren’t just for breakfast anymore. The latest pancake recipes are transforming the flapjack from an early morning staple to a meal that can be enjoyed anytime of the day. And with this week deemed national pancake week, now is the perfect time to try those new recipes.

Pancake Recipes

Pancakes don’t just have to be dressed up with fruit and low-fat yogurt anymore. What kind of new pancake concoctions can you make? There’s Mexican corn cakes, blueberry pancakes, orange toffee pancakes, banana split pancakes and even peanut butter and jelly stacks. There are even recipes for heart-healthy pancakes that are low fat, have zero grams of transfat, are naturally cholesterol free, and a good source of calcium.

World Famous Recipes

Irish potato pancakes

Mix leftover mashed potato with some finely chopped onion
and some egg, and soft bread crumbs.

Fry gently.

Pancake Recipe

Basic Puff Pancake Recipe

4 Tbsp ( 1/2 stick) butter unsalted
1/2 c milk
1/2 c flour
1/4 c sugar
2 large eggs
pinch of nutmeg
2 Tbsp 10x sugar ( confectioners sugar ) – optional

Whisk milk, flour, sugar, eggs and nutmeg
Melt butter, pour batter over butter in skillet.
Cook one minute
Pour into a cake pan or iron skillet and Bake @ 425º untill puffed and golden
12 – 15 minutes
Sprinkle with 10x sugar

Pancakes Recipes

1/2 cup butter
2 eggs, beaten
1 cup flour
1/2 tsp. cinnamon
1 cup milk
confectioner’s sugar

Melt butter in heavy 12 inch iron skillet or 8 by 8 baking dish.
Mix eggs, flour, cinnamon, and milk to a rough consistency and pour
mixture over butter in skillet. Bake in preheated 375% or 400% oven
for 20 to 25 minutes.

When done will be slightly brown and puffed in the pan. Remove from
oven and immediately sift confectioner’s sugar ( I did this fairly
heavy ) all over the pancake. Then you may slice and put on
breakfast plates. Very delicious. Can also use any standard
pancake dressing…..syrup, jelly or whatever

Jewish Potato pancakes

Grate as many potatoes as you think you need,
1-2 large per person and 1 onion per 4-6 potatoes,
drain excess moisture add 1 egg per 4-6 potatoes and
matza meal or crushed saltines to make a batter , fry in hot oil.
keep warm in oven.
serve with sour cream and applesauce.

Pancake Recipes