International Pancakes Recipes

THE ORIGINAL PANCAKE HOUSE APPLE PANCAKE

The Original Pancake House Apple Pancake image

Found this online while searching for TOPH recipes. Fabulous recipe from The Original Pancake House! The Apple Pancake contains eggs, flour, milk, sugar, cinnamon, vanilla, butter and lots of apples. It takes about 30 minutes to bake in an iron skillet and is served all puffed up and steaming hot. The Apple Pancake really isn't much like a pancake at all. It's more a like a soufflé or really, really moist bread pudding. The only way to truly appreciate it is to try one yourself.

Provided by xpnsve

Categories Breakfast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

5 tablespoons butter
2 Granny Smith apples (peeled, cored, and sliced thin)
1 tablespoon cinnamon
1 cup flour
1 cup milk
1/4 teaspoon pure vanilla extract
4 eggs
1/2 cup dark brown sugar
1/2 cup granulated sugar

Steps:

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.
In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon.
Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees.
When the butter is completely melted remove from oven.
Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.
Remove the half-way cooked batter from the oven and now add the apple mixture to it.
Just simply place the apples all over the top of the batter.
Next, cover the entire surface with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.

Nutrition Facts : Calories 597, Fat 21.8, SaturatedFat 12.1, Cholesterol 232.7, Sodium 236.4, Carbohydrate 90.9, Fiber 2.9, Sugar 60.1, Protein 12

POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE

Potato Zucchini Pancakes with Yogurt Sauce image

Provided by Michael Symon : Food Network

Categories appetizer

Time 1h

Yield 4 servings (8 pancakes)

Number Of Ingredients 14

Ingredients

2 medium zucchinis, shredded on the large holes of a box grater
2 medium Idaho potatoes, shredded on the large holes of a box grater
2 large eggs, slightly beaten
1/3 cup all-purpose flour
1/2 cup finely chopped scallions
1/4 cup finely chopped fresh dill
Zest of 1/2 lemon
Kosher salt and freshly ground black pepper
Olive oil, for cooking
1 cup Greek yogurt
2 tablespoons finely sliced fresh chives
1 tablespoon olive oil
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Steps:

Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.

INTERNATIONAL PANCAKES

International Pancakes image

These are just like the ones you eat at a certain national pancake chain. They're simple but delicious. Buttermilk pancakes are definitely the best!

Provided by SAUNDRA

Categories Pancakes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

1 ¼ cups all-purpose flour
¼ cup white sugar
1 teaspoon baking powder
1 pinch salt
1 egg
1 ¼ cups buttermilk
¼ cup vegetable oil

Steps:

Heat a lightly oiled griddle or frying pan over medium high heat.
In a large bowl, combine flour, sugar, baking powder and salt. Stir in egg, buttermilk and oil until mixture is smooth.
Pour the batter by spoonfuls into the hot pan, forming 5 inch circles. When the edges appear to harden, flip the pancakes. Cook on both sides until golden brown. Serve hot.

Nutrition Facts : Calories 240.8 calories, Carbohydrate 30.9 g, Cholesterol 33 mg, Fat 10.7 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 1.8 g, Sodium 147 mg, Sugar 10.9 g

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