APPLESAUCE PANCAKES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine the cake flour, sugar, baking powder and salt. Stir together and set aside.
- In a separate bowl, whisk together the milk, Applesauce, vanilla, cinnamon and eggs. Slowly drizzle the wet ingredients into the dry ingredients, stirring gently with a spoon as you go. Once combined, if the mixture needs more moisture, splash in a little more milk. The batter should be pourable.
- Heat a large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. The pancakes should be light golden brown and set in the middle.
- Top with butter and drizzle with warm maple syrup.
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
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.;
OLD-FASHION POTATO PANCAKES
Good ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...
Provided by Gingerbee
Categories Breakfast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.
- Liquid will run from the potato/onion mixture.
- Drain any liquid that forms.
- Stir in the slightly beaten eggs.
- Add flour, salt and baking powder and mix thoroughly.
- On the stovetop, in a large heavy skillet, heat cooking oil on medium heat.
- Drop potato batter into pan and flatten, (size is personal choice) and brown on both sides.
- Cook for 5- 7 minutes on each side.
- Drain on brown paper.
- Serve with warm cinnamon applesauce or sour cream and chives.
MOM'S APPLESAUCE PANCAKES
This was passed down from my mother. I don't know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.
Provided by Shirley Smith
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
- 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 319.3 calories, Carbohydrate 60.2 g, Cholesterol 95.4 mg, Fat 4.3 g, Fiber 1 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 1016.1 mg, Sugar 7.8 g
POTATO PANCAKES WITH CHUNKY GINGERED APPLESAUCE
Classic potato pancakes and applesauce go one better with ginger, brown sugar and cinnamon!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, stir together apples, water, ginger and brown sugar. Cover; heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes, stirring occasionally, until apples are tender. Drain off any excess liquid. Stir in cinnamon.
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease if necessary. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In large bowl, stir Bisquick mix, milk, salt and eggs until blended. Stir in potatoes. Pour batter by slightly less than 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
- Cook until edges are dry. Turn; cook until golden brown. Serve with warm or cold applesauce.
Nutrition Facts : Calories 220, Carbohydrate 39 g, Cholesterol 110 mg, Fat 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 15 g, TransFat 0 g
EASY POTATO PANCAKES
My family loves these as a side dish or for Sunday brunch. Delicious topped with sour cream and green onions or applesauce.
Provided by HIGHROAD
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.
- In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Facts : Calories 365.5 calories, Carbohydrate 55.4 g, Cholesterol 93 mg, Fat 13.1 g, Fiber 4.9 g, Protein 8.2 g, SaturatedFat 2.5 g, Sodium 47.9 mg, Sugar 3.5 g
POTATO PANCAKES I
This is a traditional potato pancake recipe, and is a wonderful comfort food. Serve with applesauce and sour cream for a light dinner, or with roast chicken for a hearty winter meal. You can use more flour if the mixture seems too wet.
Provided by FISHLOVE
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Nutrition Facts : Calories 283 calories, Carbohydrate 46.7 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 5.8 g, Protein 6.5 g, SaturatedFat 1.3 g, Sodium 414.8 mg, Sugar 2.8 g
RACHAEL RAY'S POTATO PANCAKE WITH APPLESAUCE
I watched an episode of 30 minute meals and saw this one. I've only tried the applesauce, not the potatoes yet. Don't remove the apple skin, just cut apples into chunks.
Provided by demi_quinn
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients for applesauce; boil, reduce.
- Wrap potato in towel and squeeze water out.
- Mix all potato pancake ingredients.
- Put butter in pan.
- Press potato in pan, like pancake.
- Cook for 4 minutes each side.
- Serve.
Nutrition Facts : Calories 376.5, Fat 3.4, SaturatedFat 1, Cholesterol 105.8, Sodium 1844.6, Carbohydrate 87.3, Fiber 8.3, Sugar 71.6, Protein 4.6
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
CRISPY POTATO PANCAKE WITH APPLESAUCE AND GOAT CHEESE
Steps:
- Preheat a heavy skillet over medium heat. In a mixing bowl, toss the potatoes with half of the melted butter. Divide potato mixture into 18 equal portions, making a small mound with each. Add the remaining melted butter to the skillet and heat. Carefully drop the mounds into the heated butter, and fry for about 5 minutes on each side, or until crispy. (Keep in mind that slow cooking is better than fast; hot rapid cooking may burn the potato cakes rather than crisp them). Remove potato cakes onto paper towels to drain.
- Preheat the oven to 350 degrees F.
- To make the sauce, heat cider vinegar and shallots in a saucepan over medium heat. Reduce the vinegar by 2/3; the finished reduction should be as thick as syrup. Add the apple cider and reduce by half. Add the cream, turn the heat down to low, and simmer for 15 minutes.
- While cream is simmering, assemble potato cakes as follows: In an ovenproof dish, make 6 stacks, each 3 cakes-high, by starting each stack with a potato cake, topping it with a slice of goat cheese, placing a dollop of applesauce on the cheese, and continuing to layer the cakes, cheese, and applesauce until all the stacks are completed. Then place the dish in the oven for about 8 minutes to reheat.
- Just before serving, stir the mustard and 3 tablespoons chives into the sauce, and spoon a little onto each serving plate. Place a potato cake stack on top of the sauce, and finish each stack with another dollop of applesauce. Garnish with remaining chives.
LOADED POTATO PANCAKES
While clearing out her fridge Ree found a bag of shredded hash browns and used them to make these potato pancakes. Either the frozen or refrigerated products will work in this recipe although Ree prefers the refrigerated kind.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 pancakes
Number Of Ingredients 8
Steps:
- Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, about 8 to 0 minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Reserve the pan; don't clean it out.
- In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2 cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
- Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.
SWEET POTATO PANCAKES WITH APPLESAUCE AND DILL SOUR CREAM
Provided by Trisha Yearwood
Time 30m
Yield 8 to 10 pancakes
Number Of Ingredients 11
Steps:
- Grate the sweet potatoes and onion on the coarse holes of a box grater directly into a large bowl. Add the flour, thyme, paprika, eggs, 1 teaspoon salt and a generous grinding of pepper. Mix well to combine.
- Heat about 1/2 inch of vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil is ready when you stick a shred of sweet potato in and it sizzles immediately. Scoop out the batter with a 1/3-cup measure and press firmly into thin patties, about 4 inches in diameter and about 1/4 inch thick. Set the patties on a parchment-lined baking sheet. You should have 8 to 10 patties.
- Slide as many patties as will fit comfortably into the oil. Fry the patties until cooked through and golden brown on both sides (flip carefully with a spatula and fork or spoon to help guide them without splashing the oil), 3 to 4 minutes per side. Drain on a paper towel-lined baking sheet. Repeat with the remaining patties. (You can keep the first batch warm in the oven at 250 degrees F, if you like, while you cook the rest.) Season with salt while still warm.
- To serve, combine the sour cream and dill in a small serving bowl. Serve the warm pancakes with the dill sour cream and a dish of applesauce.
POTATO AND APPLE PANCAKES
I just love potato pancakes and this recipe is a twist on the norm, serve with applesauce or sour cream.
Provided by BlueHyacinth
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 250°.
- Beat together the egg, flour, salt and pepper.
- Peel and chop the apple.
- Peel the potatoes and grate them.
- Stir the apple and potatoes into the egg mixture.
- Heat 1 Tbsp of the oil in a large frying pan over medium heat.
- Pour in about 1/2 cup of batter for each pancake and flatten.
- Fry as many pancakes as you can at a time without crowding.
- Cook them until golden, 3-4 minutes a side.
- Keep the pancakes warm in the oven while cooking the remainder.
- Add the remaining oil as needed.
Nutrition Facts : Calories 99.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 26.4, Sodium 303.1, Carbohydrate 13.9, Fiber 1.7, Sugar 2.3, Protein 2.2
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 :
PALEO APPLESAUCE PANCAKES
A simple and guilt-free breakfast. Tapioca flour gives these pancakes elasticity and applesauce combined with a bit of cinnamon give them a pleasant, homey aroma. Serve drizzled with honey and lemon juice or another sauce of your choice. Delicious, paleo, and gluten free.
Provided by PiePony
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix to combine.
- Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl. Add to egg mixture; mix until just combined. Add water until batter is desired thickness. Set batter aside to rest for 15 minutes.
- Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls 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 127.4 calories, Carbohydrate 10.5 g, Cholesterol 62 mg, Fat 7.9 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 154.9 mg, Sugar 1.9 g
POTATO LATKES WITH HOMEMADE APPLESAUCE
Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
- Stir together potato, eggs and next 4 ingredients until blended.
- Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
- TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
- Process apple mixture in a blender until smooth. Yield: 10 cups.
Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5
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