Rainbow Potato Pancakes Recipes

RAINBOW POTATO PANCAKES WITH HARISSA AND EGGS

Steps:

• Preheat oil in a 10-inch skillet to 350 degrees F (175 degrees C). Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Put shredded russet potatoes and 3 tablespoons onion on a clean kitchen towel; squeeze out as much moisture as possible, then transfer to a bowl. Put shredded purple potatoes and remaining 3 tablespoons onion in the same towel; squeeze out as much moisture as possible, then transfer to a separate bowl.
• Whisk 4 eggs, 1/2 cup plus 2 tablespoons potato starch, salt, and pepper in a large bowl until smooth. Transfer 1/2 of the egg mixture to another large bowl; stir in balsamic vinegar and fold in purple potato mixture. Fold russet potato mixture into remaining egg mixture.
• Drop four 3-tablespoon portions of batter at a time into the hot oil and flatten with a spatula. Fry, turning once, until golden brown, about 8 minutes. Transfer pancakes to prepared baking sheet; keep warm in oven. Repeat with remaining potato mixture.
• Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in white vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes.
• Remove the eggs from the water with a slotted spoon and dab on a kitchen towel to remove excess water. Top pancakes with poached eggs and microgreens. Serve with sour cream and harissa.

GARDEN POTATO PANCAKES

Steps:

• In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.

RAINBOW PANCAKES

Steps:

• Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth. Divide the batter into 5 bowls or disposable cups. Use the food colouring to dye 4 of them a different colour, leaving one plain.
• Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once foaming put spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon, you should have enough to make 4 pancakes from each coloured batter. Cook for 2-3 mins then flip over and cook the other side for another minute or until cooked through and ever so slightly golden.
• Stack the pancakes so that everyone gets one of each colour. Serve with fresh fruit, cream or ice cream and a drizzle of maple syrup if you like.

RAINBOW SILVER DOLLAR PANCAKES

Steps:

• For the pancakes: Sift the flour and sugar together. Add the milk, vanilla and eggs and mix until smooth. Divide the batter into smaller bowls. For each bowl, you will need about 1 teaspoon of flavor extract and 4 to 5 drops of gel food coloring. I recommend using food coloring gel which is brighter (regular food coloring will also work; you will just need to use a bit more). You can match it to the desired flavor; for instance, yellow for banana, red for raspberry, etc. Once you have flavored and colored your batter, it is time to cook the pancakes! Heat a nonstick frying pan or griddle, melt some butter and pour the batter to create pancake rounds. For silver dollar pancakes, use about 1 tablespoon per pancake (adjust for desired size). Repeat with ingredients.
• For the syrup: In a medium pot over medium heat, combine the maple syrup, rum, cinnamon and vanilla. Heat until it comes to a boil, and then remove from the heat and set aside to cool. Serve the pancakes warm with the syrup and extra butter if desired.

RAINBOW POTATO PANCAKES

Steps:

• Place the shredded vegetables in a clean kitchen towel. Wring over sink to remove as much moisture as possible. Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
• In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
• With 1/4 cup measureing cup, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
• Fry until well browned on bottom, about 4 minutes. Flip and brown reverse side.
• Remove withspaturla and drain on paper towels. Serve hot with sour cream, if desired.

POTATO PANCAKES

Steps:

• Peel and grate the potatoes into a bowl of cold water using the large-holed surface of the grater. (Do not grate them until you are ready to cook them.) Drain the potatoes well in a strainer.
• Peel the onion and grate on the same grating surface. There should be one cup. Add the onion to the potatoes in a strainer. Blend well.
• With a rubber spatula or your hands, push down or squeeze the potato-and-onion mixture to extract the remaining liquid. Place the mixture in a mixing bowl and add salt, pepper and nutmeg. Blend well.
• To prepare the pancakes it is best to use two or more nonstick skillets, 6 or 7 inches in diameter. Heat about 1 tablespoon of the oil in each skillet and add 3/4 cup of the potato-onion mixture. Flatten the mixture with a spatula evenly. Cook over medium-high heat about 3 minutes or until the cakes are brown on the bottom. Turn the cakes over, trying not to break them. Cook through for about 3 to 4 minutes longer. Slide the cakes onto a flat surface and keep them warm.
• Add one more tablespoon of oil to each skillet and repeat the procedure until all the mixture is used.

RAINBOW PANCAKES

Steps:

• TO MAKE PANCAKES.
• Sift cake flour, salt, and baking powder.
• Mix egg, sugar, milk, oil and vanilla extract in a bowl.
• Add in sifted flour mixture.
• Divide the batter and add food coloring in each, and mix thoroughly.
• Lightly oil a non-stick frying pan and set to medium heat.
• Scoop or pour in the batter, and cook both sides.
• TO MAKE ICING.
• Mix store-bought, ready-made icing with milk and water until smooth.
• Stack the colored pancakes.
• Pour over the icing.
• Top with sprinkles.