TOMATO PANCAKES
You definitely need to try these savory pancakes. I guarantee you won't regret! Top with ketchup or just eat as it is. Enjoy!
Provided by Dommie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 23m
Yield 6
Number Of Ingredients 9
Steps:
- Mix flour, tomato juice, milk, sugar, oregano, basil, and black pepper together in a bowl until batter is smooth. Combine ham and Gouda cheese together in a separate bowl.
- Heat a lightly oiled griddle over medium-high heat. Drop batter, 1 ladle per pancake, onto the griddle and cook until bottom is browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.
- Transfer pancake to a serving plate. Sprinkle ham-cheese mixture over pancake. Roll pancake around the filling. Repeat cooking with remaining batter and filling.
Nutrition Facts : Calories 433.8 calories, Carbohydrate 37.2 g, Cholesterol 74.4 mg, Fat 20.5 g, Fiber 1.4 g, Protein 24.1 g, SaturatedFat 10.7 g, Sodium 1037.2 mg, Sugar 5 g
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
EASY POTATO PANCAKES
You can make these classic latkes a couple of hours in advance and reheat them when the guests arrive. Serve with sour cream and applesauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Coarsely grate potatoes and onion into a colander in the sink. Squeeze out as much liquid as possible, then transfer vegetables to a large bowl; mix in egg, flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Heat oil in a large nonstick skillet over medium. Working in batches, drop 1/4-cup mounds of potato mixture into the skillet; press lightly with a spatula to flatten. Cook pancakes until golden, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve with sour cream and applesauce, as desired.
TOMATO PANCAKES
My great-grandmother made this recipe in the 1930s. When my mom and grandmother were cooking up the pancakes, we kids all wanted to flip them over. They're different yet appealing and can be served with sausage or bacon.-Elizabeth Higgins, Corinth, Maine
Provided by Taste of Home
Time 35m
Yield about 12 pancakes.
Number Of Ingredients 7
Steps:
- In a blender, combine the tomatoes, eggs and oil; cover and process until the tomatoes are finely chopped. In a small bowl, combine the flour, baking soda and salt. Stir in the tomato mixture just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with butter and syrup if desired.
Nutrition Facts :
MOM'S POTATO PANCAKES
These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. , In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 411mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
GREEK TOMATO PANCAKES
A nice Greek lady shared this recipe with me.
Provided by ranya1970
Time 30m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Halve tomatoes and grate on the largest holes of a grater into a colander. Chop the spring onions.
- Mix the grated tomatoes and the chopped spring onions.
- Beat the egg and whisk in the egg. Beat in the flour, season, mix well to make a thick smooth batter.
- Heat a non-stick frying pan and fry spoonfuls of the batter mix, cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to a plate.
TOMATO PANCAKES
My mom got this recipe from a radio cooking show a few decades ago. Our whole family loves them! I like to top with ketchup, but you can eat them as they are.
Provided by Dommie
Categories Chicken
Time 45m
Yield 6 pancakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. Mix together the flour, juice, milk, sugar and spices.
- 2. In another bowl, grate the ham and cheese, stir together.
- 3. Heat a lightly oiled frying pan over medium high heat.
- 4. Use one full ladle for one pancake and cook until it's brown (about 5 minutes).
- 5. Turn the pancake over and again cook until brown.
- 6. Remove the pancake from the pan and fill with ham and cheese while it's still warm.
- 7. Top with ketchup or just eat as it is. Enjoy !
POTATO PANCAKES
We grew our own potatoes on the small farm in New Hampshire where I was raised. These pancakes are very good served with any pork dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 (2-inch) pancakes.
Number Of Ingredients 7
Steps:
- In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.
Nutrition Facts : Calories 77 calories, Fat 1g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 21mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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