Bread Crumb Pancakes Recipes

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BREAD-CRUMB PANCAKES



Bread-Crumb Pancakes image

Make and share this Bread-Crumb Pancakes recipe from Food.com.

Provided by BigFatMomma

Categories     Breakfast

Time 15m

Yield 2 dozen

Number Of Ingredients 8

1 1/2 cups milk
1 1/2 cups soft breadcrumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, well beaten
2 tablespoons light corn syrup or 2 tablespoons honey
1 tablespoon butter, melted

Steps:

  • Heat milk and pour over crumbs, and let stand for 15 minutes.
  • Sift flour, baking powder and salt, and add to crumb mixture, along with egg, syrup (or honey) and melted butter.
  • Beat until well blended and free lumps, and drop by tablespoons onto a well-greased griddle, allowing one side to brown before turning.
  • Re-grease griddle before every batch.
  • Serve hot.

Nutrition Facts : Calories 471.9, Fat 16.3, SaturatedFat 8.9, Cholesterol 133.9, Sodium 1307, Carbohydrate 67.6, Fiber 1.7, Sugar 7.5, Protein 15

SAVORY POTATO PANCAKES



Savory Potato Pancakes image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 15 Servings

Number Of Ingredients 12

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon Italian seasoning
½ cup Daisy Brand Sour Cream
½ medium red onion
¼ cup parsley
½ cup Italian bread crumbs
2 eggs
1 teaspoon salt
½ teaspoon pepper
5 medium Russet potatoes
½ cup vegetable oil, as needed

Steps:

  • 1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use.
  • 2.Dice the onion and chop the parsley.
  • 3.Combine with the bread crumbs, eggs, salt, and pepper.
  • 4.Peel the potatoes and shred.*
  • 5.Squeeze out any excess moisture from the shredded potatoes.
  • 6.Add potato shreds to the bread crumb mixture.
  • 7.Working in batches of three or four, scoop out ¼ cup of the mixture and place it in a large, lightly oiled pan over medium heat.
  • 8.Flatten to ¼-inch thick circle.
  • 9.Fry for three to five minutes on each side or until golden brown.
  • 10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm.
  • 11.Serve each pancake with a small dollop of seasoned sour cream mixture.
  • *Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture.

PANCAKE BREAD



Pancake Bread image

This is our take on the popular Trader Joe's breakfast bread. We've added a little more maple syrup and brown sugar, for a sweeter version. It keeps well in the freezer; just throw a slice in the toaster to reheat.

Provided by Food Network Kitchen

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for the loaf pan
Pinch ground cinnamon
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 cup plus 2 tablespoons packed dark brown sugar
Kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
2 large eggs

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
  • Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
  • Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
  • Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

PANKO CRUSTED MASHED POTATO CAKES



Panko Crusted Mashed Potato Cakes image

Kikkoman Panko Bread Crumbs make a crispy crust for these pan fried mashed potato cakes.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 8

Number Of Ingredients 7

2 cups chilled mashed potatoes
2 eggs, slightly beaten, (separate bowls)
2 tablespoons chopped onion
½ tablespoon black pepper
½ cup flour for dredging
1 cup Kikkoman Panko Bread Crumbs
3 tablespoons vegetable oil for pan frying

Steps:

  • In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 22.3 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 40.4 mg, Sugar 0.6 g

LEFTOVER MASHED POTATO PANCAKES



Leftover Mashed Potato Pancakes image

This is a great recipe for leftover mashed potatoes. I never liked reheated mashed potatoes, but if you fry them in a pan as a potato pancake, they taste delicious. You might need to adjust the ingredients depending on how much mashed potatoes you have left over.

Provided by Karin50

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 13m

Yield 2

Number Of Ingredients 6

2 cups mashed potatoes
1 egg
1 teaspoon ground black pepper
¼ cup dry bread crumbs, or as needed
1 tablespoon oil
1 tablespoon butter

Steps:

  • Combine mashed potatoes, egg, and pepper in a bowl and mix well together.
  • Pour bread crumbs into a small bowl. Shape potato mixture into 3-inch patties with wet hands and dip in bread crumbs so they are evenly coated.
  • Heat oil and butter in a nonstick skillet over medium heat and cook potato cakes on both sides until they are heated through and browned, about 4 minutes per side.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 47.4 g, Cholesterol 101.3 mg, Fat 16.8 g, Fiber 4 g, Protein 8.8 g, SaturatedFat 5.9 g, Sodium 805.2 mg, Sugar 4.2 g

ZUCCHINI PANCAKES



Zucchini Pancakes image

Categories     Vegetable     Appetizer     Brunch     Side     Fry     Quick & Easy     Squash     Zucchini     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 8 to 10 pancakes, serving 4 as a side dish

Number Of Ingredients 6

1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
vegetable oil for brushing skillet

Steps:

  • Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.
  • Preheat oven to 200°F.
  • Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.
  • Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.

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Top Asked Questions

What are the best panko breadcrumbs recipes?
From a Japanese tonkatsu burger to classic Scotch eggs and stuffed mushrooms, here are some of our best panko breadcrumbs recipes. This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
Can I put blueberries in pancakes?
Reply natashaskitchen September 25, 2014 If they are fresh blueberries you could do it either way. And blueberries would be delicious in these pancakes! It might be easier to put them in the batter. Reply Noell C September 14, 2014 So easy and so delicious!!
How to make pancakes with vegetable oil?
4) Pour a drop of vegetable oil in a small pancake pan and place the pan over medium heat. Once the oil is hot, scoop a good portion of the bread batter to the hot pan (depending on how large or small you want your pancakes to be). You can work in batches if you like. 5) Bake the pancakes for about 3 to 4 minutes on each side.
How long do you let dough sit before cooking pancakes?
But usually with Kefir and I always let the dough sit for 15-20 minutes at least before sautéing the pancakes. Reply natashaskitchen November 20, 2013 I bet it would be delicious with Kefir! Thanks for sharing! Reply Olga November 20, 2013 Hi Natasha, great blog.

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