AMISH POTATO PANCAKES
I have always been fascinated with Amish culture, especially the cooking! I came across this old recipe years ago, and it's my husband's very favorite side dish. -Barbara Braatz, Greendale, Wisconsin
Provided by Taste of Home
Time 20m
Yield about 8 pancakes.
Number Of Ingredients 10
Steps:
- In a blender or food processor, place 1/2 cup potatoes, onion, eggs, flour, parsley, baking powder, salt, pepper, Worcestershire sauce and nutmeg. Process until smooth. Add remaining potatoes and pulse until chopped (two to three times). Pour by 1/4 cupfuls onto a hot well-oiled skillet or griddle. Fry over medium heat until golden on both sides.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 142mg cholesterol, Sodium 515mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
GERMAN POTATO PANCAKES
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
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
PA DUTCH POTATO PANCAKES
Categories Potato
Number Of Ingredients 5
Steps:
- Add egg yolks to the mashed potatoes and mix well. Add the flour and baking powder alternately with the milk until smooth. Fold in the stiffly beaten egg whites and drop spoonfuls on hot greased griddle or skillet. Finely chopped onion is sometimes sprinkled on the batter on griddle before turning. Serve hot with meat.
PENNSYLVANIA DUTCH POTATO SOUP
Make and share this Pennsylvania Dutch Potato Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook potatoes and onion in boiling salted water until tender- drain.
- Add 1 quart of milk to potatoes and heat, and then blend in the salt, pepper and parsley.
- Cut butter into flour- blend together the egg and milk using only enough milk to make the mixture thin enough to drop into the hot soup.
- Cover and cook about 10 minutes.
- Serve at once.
Nutrition Facts : Calories 401.4, Fat 9.3, SaturatedFat 5.4, Cholesterol 63.8, Sodium 901, Carbohydrate 67.4, Fiber 6.8, Sugar 3.1, Protein 13.6
PENNSYLVANIA-DUTCH POTATO PANCAKES
Yield 16 pancakes
Number Of Ingredients 12
Steps:
- Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.
Nutrition Facts : Nutritional Facts Serves
PENNSYLVANIA DUTCH POTATO PANCAKES
Time 15m
Number Of Ingredients 9
Steps:
- Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg, and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375°F). Fry for about 10 minutes or until golden brown. Author's note: For a tastier pancake, add 2 tablespoons of sour cream and 1 tablespoon of chopped chives.
Nutrition Facts : Nutritional Facts Serves
KARTOFFEL PFANNKUCHEN - POTATO PANCAKES
Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Breakfast
Time 2h10m
Yield 12 pancakes
Number Of Ingredients 5
Steps:
- To prepare the potatoes, peel and cover with cold water.
- Let stand several hours before using.
- Pour off the water and grate.
- Drain very thoroughly.
- Add eggs to grated potatoes and mix lightly; stir in remaining ingredients.
- Drop from a teaspoon on a hot, well-greased skillet.
- Brown on both sides.
- Serve hot with applesauce.
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