POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE
Provided by Bobby Flay
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
- In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
- Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
- Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
- To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
- Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;
POTATO PANCAKES WITH CINNAMON APPLES
Potato pancakes with apples are classic. Here's a quick-and-easy way to make them.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, mix Bisquick, milk, salt and eggs until blended. Stir in potatoes.
- Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease with butter if necessary.
- For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle, spreading each slightly to make 4-inch pancake. Cook until dry around edges. Turn and cook other side until golden brown. Keep pancakes warm.
- In 2-quart microwavable casserole or large microwavable bowl, mix apple slices, water, sugar and cinnamon. Cover and microwave on High 5 minutes. Uncover and stir. Microwave uncovered about 5 minutes longer or until apples are tender when pierced with fork. Serve with Potato Pancakes.
Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 110 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 20 g, TransFat 0 g
APPLE-CINNAMON PANCAKES
Grated apple is the secret ingredient in these lightly spiced and fluffy pancakes.
Provided by Food Network Kitchen
Time 35m
Yield about 16 pancakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
- Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
- Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
- Serve the pancakes with butter and maple syrup or honey.
POTATO APPLE PANCAKES
This was my grandpa's favorite recipe to make on St. Patrick's Day morning - I can smell the aroma of cooking pancakes just talking about them! We often used the leftovers to make meat or cheese roll-ups. As you can imagine, we always urged Grandpa to make plenty of these!
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 10-12 pancakes.
Number Of Ingredients 8
Steps:
- Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.
Nutrition Facts :
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
SWEET POTATO PANCAKES WITH CINNAMON CREAM
Steps:
- In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.
Nutrition Facts : Calories 325 calories, Fat 21g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 203mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
PALEO SWEET POTATO PANCKAES WITH CINNAMON APPLES
This is a really good recipe to make for breakfast (or whenever). This is not my original recipe, but you can find it here: http://paleobetty.com/2011/09/12/paleo-sweet-potato-pancakes-with-cinnamon-apples/
Provided by SweetRevenge091
Categories Breakfast
Time 30m
Yield 10-12 small pancakes, 3 serving(s)
Number Of Ingredients 12
Steps:
- Peel sweet potatoes and chop into 1″ cubes. Place in a pot of boiling water with a half Tbs. of sea salt and bowl until soft (~15 minutes). Drain.
- While sweet potatoes are cooking, make your pancake topping.
- Peel apple and dice into small pieces. Saute over medium heat with butter and cinnamon until softened. Set aside.
- Combine coconut flour, cinnamon, baking powder, and salt in a small bowl. Whisk well to combine, and set aside.
- Puree cooked sweet potatoes in food processor until smooth. Add eggs, vanilla, and agave nectar to sweet potatoes and pulse to mix.
- Add dry ingredients to potato mixture and combine... your mixture should be fairly liquid-y.
- Heat a griddle and melt a dab of coconut oil.
- Fry up individual pancakes, flipping when the edges are dry/cooked and you see air bubbles releasing through the tops. Be careful not to scorch the pancakes... you may need to lower your heat a bit if the insides of your pancakes aren't cooking.
- Top pancakes with your apple mixture and enjoy!
Nutrition Facts : Calories 381.6, Fat 17.4, SaturatedFat 8, Cholesterol 392.4, Sodium 1189.8, Carbohydrate 41.5, Fiber 6.9, Sugar 13.2, Protein 15.2
POTATO PANCAKES WITH CINNAMON APPLES
Number Of Ingredients 7
Steps:
- 1. Mix Bisquick®, milk, salt and eggs in large bowl until blended. Stir in potatoes.2. Heat griddle or skillet over medium heat or to 375°. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease with butter if necessary.3. For each pancake, pour slightly less than ¼ cup batter from cup or pitcher onto hot griddle, spreading each slightly to make 4-inch pancake. Cook until dry around edges. Turn and cook other side until golden brown. Serve with Cinnamon Apples.A NOTE from DR. GHOSHPotassium, found in abundance in this recipe, is a nutrient that's helpful in cancer healing. Potassium also helps to maintain the body's natural water balance and aids in nerve and muscle function."I add a very good whey protein powder to increase the protein content of breads, pancakes and cakes. I reduce the flour by the amount of powder that I add. This makes every mouthful count. The carbs give me energy, the protein rebuilds damaged tissue and the fat slows down absorption so it lessens the nausea for me. That way, every meal has some fat, carb and good protein." -Anne R.NUTRITION FACTS: Excellent source of fiber when eaten with Cinnamon Apples1 Serving: Calories 145 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 105mg Sodium 580mg Potassium 340mg Carbohydrate 23g (Dietary Fiber 2g) Protein 6g % DAILY VALUE: Vitamin A 4% Vitamin C 6% Calcium 6% Iron 8% Folic Acid 4% Magnesium 4% DIET EXCHANGES: 1 ½ Starch, ½ FatHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POTATO PANCAKES WITH HOMEMADE APPLESAUCE
Comfort food to the max. Nothing beats these potato pancakes and applesauce, especially with a pork roast or ham steak.
Provided by evelynathens
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place potatoes in a medium saucepan with enough cold water to cover.
- Bring the water to a boil and cook the potatoes until fork tender.
- Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
- Transfer the potatoes to a mixing bowl.
- Heat the butter in a skillet over medium heat.
- Add the shallots and cook until translucent, about 4-6 minutes.
- Add the butter, egg, salt and pepper to the potatoes and stir to combine.
- When cool, shape mixture into 8 small pancakes.
- Heat about 1/4 inch of oil in a skillet over high heat.
- Add the potato pancakes and cook 2-3 minutes or until golden brown.
- Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
- Drain the cakes on the paper towels and serve with applesauce.
- Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
- Reduce the heat to simmer and cook until the apples are fork tender.
- Remove from the heat and mash all the ingredients together using a potato masher.
- Stir in the butter, if using.
Nutrition Facts : Calories 543.1, Fat 34.7, SaturatedFat 7.7, Cholesterol 68.1, Sodium 360.9, Carbohydrate 57.1, Fiber 4.7, Sugar 30.1, Protein 4.5
CINNAMON PANCAKES
These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.
Provided by Christiana McCormick
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 8
Steps:
- Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
- Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g
APPLE-POTATO LATKES WITH CINNAMON SOUR CREAM
These latkes are golden, crunchy, salty-sweet and very satisfying, with applesauce and without. The secret here is squeezing the liquid out of the grated apple and potato mixture before frying; otherwise the latkes end up on the soft side rather than truly crisp. This is because apples are juicier than potatoes, so a firm squeeze in a clean dish towel brings down the moisture content considerably.
Provided by Melissa Clark
Categories quick, appetizer, side dish
Time 30m
Yield About 1 1/2 dozen latkes
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together the sour cream or yogurt, cinnamon and syrup. Cover and chill until ready to use.
- Coarsely grate the apples, potato and onion. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible. For the crispiest pancakes, you want the least moisture.
- Working quickly, put the mixture in a large bowl, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with dollops of the cinnamon sour cream on top.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 169 milligrams, Sugar 3 grams, TransFat 0 grams
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