FANNIE FARMER GRIDDLECAKES
This recipe comes from an old old Fanny Farmer cookbook that I bought at a yard sale. An inscription inside was dated Dec. 25, 1945. These pancakes, or griddlecakes if you will, are the bomb and the only recipe I will use. Do give it a try...if you like a pancake that has lots of body then you won't be dissapointed.
Provided by Miss Eve
Categories Breakfast
Time 13m
Yield 12 medium pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the dry ingredients. Add the beaten egg and melted butter and stir vigorously, adding more milk, if necesary, to make the batter just thin enough to pour. Drop by spoonfuls or pour from pitcher onto heated and greased griddle or frying pan using medium heat. When full of bubbles and the underside is browned, turn and brown the other side. Serve with maple syrup and additional butter.
BOXTY
Irish potato griddle cakes, made from both baked potato and raw, grated potato, are pan fried until crisp and golden. Serve them with butter or honey.
Provided by myka
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
- Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
- Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 44 g, Cholesterol 12.6 mg, Fat 4.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 306.6 mg, Sugar 3.6 g
SHREDDED POTATO CAKES
Preparing traditional potato pancakes can be a time-consuming process...so you'll really relish this recipe. By using frozen hash browns, these "spudtacular" hot-off-the-griddle pancakes are ready in a hurry!
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place hash browns in a strainer and rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add onion, parsley, milk, eggs, flour and salt; mix well. In a skillet over medium heat, heat 1/4 in. of oil. Drop batter by 1/4 cupfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 199 calories, Fat 10g fat (2g saturated fat), Cholesterol 107mg cholesterol, Sodium 638mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
OLD FASHIONED POTATO CAKES
These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.
Provided by DaMonkey
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
- Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g
POTATO GRIDDLE CAKES
Another childhood favorite. Mom would serve these for dinner along with lingonberry preserves. Prep time includes 2 hours to rest the batter.
Provided by IngridH
Categories Breakfast
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg and a little of the milk, then add the flour, sugar and remaining milk a little at a time while beating.
- Allow to stand for 2 hours.
- Peel and grate potatoes, then add to the batter and mix thoroughly.
- Season with salt and pepper.
- Heat a skillet over medium high heat.
- Melt a little butter in the pan, just enough to coat the pan.
- Add a thin layer of batter.
- Cook on each side until golden brown, and place on a warmed serving platter.
- Continue with remaining batter.
- Serve immediately with bacon and lingonberries.
Nutrition Facts : Calories 248.9, Fat 4.1, SaturatedFat 2.2, Cholesterol 42.4, Sodium 446.6, Carbohydrate 44.3, Fiber 3.2, Sugar 1.7, Protein 8.7
GRIDDLE VEGGIE CAKES
These are much like potato latkes, but without the potato. The idea was born out of that time of the year when everyone and their cousin has way too much squash from their gardens. Plus, it got my picky eaters to enjoy some veggies.
Provided by LilPinkieJ
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine by hand the squash, zucchini, onion, egg substitute, salt, and pepper. Remove the excess liquid from the mixture.
- Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.
- Working in small batches, carefully drop 1 heaping tablespoon of batter onto the hot griddle.
- Flatten with a spatula to form pancake shape. Do not overcrowd the pan!
- Cook for a 2-6 minutes on each side or until golden brown. Repeat until no batter remains.
- Keep warm in a low oven (250°F) until all cakes are made, if desired.
Nutrition Facts : Calories 42.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.2, Sodium 331.6, Carbohydrate 6.5, Fiber 1.7, Sugar 3.1, Protein 3.6
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