Blenderpotatopancakes Recipes
BLENDER POTATO PANCAKES
Make and share this Blender Potato Pancakes recipe from Food.com.
Provided by Michele7
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 6
Steps:
- Assemble blender.
- Put eggs, onion, salt, flour, baking powder and 1/2 C potato cubes into blender container.
- Cover and process at#7 until smooth.
- Add remaining potatoes, cover and process 2 cycles at#9.
- Pour into a hot, well greased griddle.
- Drain on absorbent paper.
Nutrition Facts : Calories 48.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 118.6, Carbohydrate 8.2, Fiber 0.9, Sugar 0.6, Protein 2
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
BLENDER PANCAKES
This is a recipe from my Bosch cookbook: Healthy Recipes from the Heart of Our Homes by Phyllis Stanley. You could use straight milk (or buttermilk) instead of water and powdered milk. These turn out really fluffy. I love the way it foams up in the blender!
Provided by WI Cheesehead
Categories Breakfast
Time 15m
Yield 12 pancakes
Number Of Ingredients 8
Steps:
- Put the water, whole grain wheat berries and milk powder in the blender and blend on high 3 minutes.
- Add egg, oil, honey and salt and blend on high for another minute.
- Add the baking powder and pulse 3 times, just enough to mix. Mixture should foam up and get very light.
- Cook immediately on a hot skillet.
- Serve with maple syrup, cinnamon sugar, powdered sugar, or whatever you desire!
Nutrition Facts : Calories 50.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 18.6, Sodium 172.5, Carbohydrate 4.3, Sugar 4.1, Protein 2.3
POTATO PANCAKES
Provided by Michael Symon : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the grated onion and potato in a kitchen towel and wring out as much liquid as you can. Pour the mixture into a mixing bowl. Dust with the flour and mix to disperse it. Add the egg, lemon zest, chopped dill, salt and pepper and mix until well combined.
- Heat the olive oil and butter in a large nonstick saute pan over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the pan. Repeat, making 4 to 8 pancakes. Cook the pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely.
- Remove the cakes to a paper-towel-lined plate as they finish and season with salt while hot.
- (You can cover them with foil and keep in a 200 degrees F-oven to stay warm until ready to serve.)
- To serve, transfer the potato pancakes to a platter and dollop each one with the creme fraiche. Top with a sprig of dill.
PRONTO POTATO PANCAKES
Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 8 pancakes.
Number Of Ingredients 8
Steps:
- Place eggs and onion in a blender; cover and process until blended. Add potatoes; cover and process until finely chopped. Transfer to a small bowl. Stir in the flour, salt and cayenne., Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain pancakes on paper towels. If desired, serve with applesauce.
Nutrition Facts : Calories 263 calories, Fat 17g fat (2g saturated fat), Cholesterol 93mg cholesterol, Sodium 338mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
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