Cheesy Cornflakes Pancakes Recipes

CHEESY POTATO PANCAKES

Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

Mix together potatoes, eggs, and milk in a large bowl.
Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
Heat corn oil and butter in a large skillet over medium heat.
Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

CHEESY CORNFLAKES PANCAKES

Cheesy Cornflakes Pancakes image

One this you should know about this cornflakes pancakes is despite these are called pancakes, the recipe doesn't contain any baking powder and bicarb. Therefore don't expect these to be fluffy like your usual pancakes. The batter is crepe-like batter. Therefore, these will turn out like thicker-version of savory crepes which will go FANTASTICALLY AWESOME with bacons. If you don't eat bacon like me, you can try with smoked salmon or in this case with sunny side up eggs. Any suggestions about the toppings will be very much appreciated!

Provided by patriciamercer84

Categories Breakfast

Time 40m

Yield 20 mini pancakes, 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup corn flakes
1 1/4 cups milk
2 eggs
2/3 cup plain flour
1/2 teaspoon salt
oil, to grease pan
1 1/4 cups shredded cheese
1 spring onion, thinly sliced

Steps:

Add corn flakes, flour and salt in a mixing bowl. Use hand to crush corn flakes while combining with the flour.
Add eggs into milk and lightly beat to combine. Make a well in the middle of flour mixture and pour in the egg-milk mixture.
Use a fork to gently stir to make a smooth batter.
Heat a little oil in a frying pan over low heat. Use a soup spoon to spread a spoonful of batter onto the pan when the oil is hot. Try to spread the batter as thin as possible.
Sprinkle some spring onion and cheese on the face side up of the batter .
Cook and turn pancake to brown both sides. Repeat with the remaining batter.
Best served hot with relishes, sunny side up eggs and/or crispy bacon.

Nutrition Facts : Calories 405, Fat 18.7, SaturatedFat 10.7, Cholesterol 168.4, Sodium 1008.4, Carbohydrate 38.6, Fiber 1.1, Sugar 1.3, Protein 20.4

CHEESY WHEAT PANCAKES

Cheesy Wheat Pancakes image

A delicious and healthy option for busy mornings! I love the subtle gooey goodness of the cottage cheese. They are fluffy with just a touch of cinnamon-spice.

Provided by Alycia Jacob Calvert

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 15m

Yield 5

Number Of Ingredients 13

Ingredients

4 eggs, beaten
⅔ cup wheat berries
½ cup almond milk
⅓ cup oats
3 tablespoons coconut oil, softened
2 tablespoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon ground mace
1 pinch salt
1 cup cottage cheese

Steps:

Blend eggs, wheat berries, almond milk, oats, coconut oil, and vanilla extract together in a blender until smooth, 45 to 50 seconds. Add sugar, cinnamon, baking soda, cloves, mace, and salt; pulse blender until the dry ingredients are incorporated into the batter.
Pour batter into a large bowl and fold cottage cheese into the mixture.
Heat a large skillet over medium heat and coat with cooking spray. Pour about 1/4 cup batter onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, about 2 minutes more.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 30.4 g, Cholesterol 155.6 mg, Fat 15.5 g, Fiber 4.1 g, Protein 14.7 g, SaturatedFat 10.2 g, Sodium 382 mg, Sugar 7 g

CHEESY CORNFLAKE-TOPPED PARTY POTATOES

Cheesy Cornflake-Topped Party Potatoes image

This is one of my most requested foods to bring to parties. It's deliciously cheesy and the cornflakes are surprisingly the perfect topper to these potatoes. I advise against making this in a crockpot, it does not turn out as good. The 13 X 9 glass baking dish is definitely the way to go.

Provided by KeLynn

Categories Potato

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

1 (32 ounce) bag frozen hash brown cubed potatoes (I use Ore-Ida Southern Style)
1 (10 3/4 ounce) cream of celery soup
8 ounces sour cream
16 ounces shredded mild cheddar cheese
1 cup of melted butter, divided
1 1/2 cups lightly crushed corn flakes

Steps:

Preheat oven to 350.
In large bowl combine 1 stick melted butter, soup, potatoes, sour cream, and cheddar cheese.
Pour into ungreased 9 X 13 glass baking dish.
Sprinkle with cornflakes and drizzle with 1 stick melted butter.
Bake uncovered for 1 hour to 1 hour and 15 minutes until potatoes are soft and cornflakes are golden brown.

Nutrition Facts : Calories 335.8, Fat 26.6, SaturatedFat 16.5, Cholesterol 73.5, Sodium 461.2, Carbohydrate 15.5, Fiber 1.5, Sugar 1.2, Protein 9.8

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