Blenderpotatopancakes Recipes

PRONTO POTATO PANCAKES

Pronto Potato Pancakes image

Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 30m

Yield 8 pancakes.

Number Of Ingredients 8

Ingredients

2 large eggs, room temperature
1 small onion, halved
2 medium potatoes, peeled and cut into 1-inch cubes
2 to 4 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 to 6 tablespoons canola oil
Applesauce, optional

Steps:

Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over 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 pancakes on paper towels. If desired, serve with applesauce.

Nutrition Facts : Calories 263 calories, Fat 17g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

BLENDER POTATO PANCAKES

Blender Potato Pancakes image

Make and share this Blender Potato Pancakes recipe from Food.com.

Provided by Michele7

Categories Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 6

Ingredients

2 eggs
1 small onion
1/2 teaspoon salt
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 cups cubed raw potatoes

Steps:

Assemble blender.
Put eggs, onion, salt, flour, baking powder and 1/2 C potato cubes into blender container.
Cover and process at#7 until smooth.
Add remaining potatoes, cover and process 2 cycles at#9.
Pour into a hot, well greased griddle.
Drain on absorbent paper.

Nutrition Facts : Calories 48.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 118.6, Carbohydrate 8.2, Fiber 0.9, Sugar 0.6, Protein 2

POTATO PANCAKES

Potato Pancakes image

Provided by Anne Burrell

Time 1h45m

Yield about 20 pancakes

Number Of Ingredients 6

Ingredients

8 Yukon gold potatoes
2 to 3 tablespoons white wine vinegar
1 clove garlic, smashed
Kosher salt
2 eggs
Extra-virgin olive oil

Steps:

Grate 5 of the potatoes on the largest holes of a box grater. Toss the potatoes with the vinegar and place in a mesh strainer. Place a couple plates on top of the potatoes and weigh the potatoes down to try and squeeze out the excess water. Let sit for at least 30 minutes.
Preheat the oven to 200 degrees F.
Cut the remaining 3 potatoes into 6 pieces each. Place them in a saucepan with the garlic. Cover the potatoes with water by about 1-inch. Season the water generously with salt. Bring to a boil, reduce to a simmer, and simmer until they are fork tender, 10 to 12 minutes. Strain and, while the potatoes are still hot, pass them through a food mill or mash with a potato masher.
Combine the grated potatoes and the mashed potatoes. In a small dish, beat the 2 eggs and add to the potato mixture. Season with salt.
Coat a large saute pan or cast iron pan with olive oil and bring to a medium high heat. Make a 3-inch patty with the potato mixture, cook it, and eat it to make sure that the potato mix is seasoned perfectly. Re-season if needed.
Working in batches, make and cook all the pancakes, until they are brown and crispy and cooked through, 3 to 4 minutes on each side. Blot the pancakes on paper towels and sprinkle with salt. Hold on a sheet tray to keep warm in the oven until serving.

GERMAN POTATO PANCAKES

German Potato Pancakes image

These are a nice change from regular pancakes. They make a great dinner meal when served with bratwurst sausage. I spread mine with cranberry sauce and top with maple syrup.

Provided by SWIZZLESTICKS

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 45m

Yield 6

Number Of Ingredients 8

Ingredients

2 eggs
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
6 medium potatoes, peeled and shredded
½ cup finely chopped onion
¼ cup vegetable oil

Steps:

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Nutrition Facts : Calories 283.3 calories, Carbohydrate 40.7 g, Cholesterol 62 mg, Fat 11 g, Fiber 5 g, Protein 6.8 g, SaturatedFat 2 g, Sodium 245.5 mg, Sugar 2.4 g

BLENDER PANCAKES

Blender Pancakes image

This is a recipe from my Bosch cookbook: Healthy Recipes from the Heart of Our Homes by Phyllis Stanley. You could use straight milk (or buttermilk) instead of water and powdered milk. These turn out really fluffy. I love the way it foams up in the blender!

Provided by WI Cheesehead

Categories Breakfast

Time 15m

Yield 12 pancakes

Number Of Ingredients 8

Ingredients

1 1/2 cups water
1 cup wheat berries (wheat, spelt, kamut)
1/2 cup dried non-fat powdered milk
1 egg
2 tablespoons oil
1 tablespoon honey
1/4 teaspoon salt
1 tablespoon fresh baking powder

Steps:

Put the water, whole grain wheat berries and milk powder in the blender and blend on high 3 minutes.
Add egg, oil, honey and salt and blend on high for another minute.
Add the baking powder and pulse 3 times, just enough to mix. Mixture should foam up and get very light.
Cook immediately on a hot skillet.
Serve with maple syrup, cinnamon sugar, powdered sugar, or whatever you desire!

Nutrition Facts : Calories 50.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 18.6, Sodium 172.5, Carbohydrate 4.3, Sugar 4.1, Protein 2.3

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