SHROVE TUESDAY PANCAKES
Provided by Peggie O'Kennedy
Yield Makes about 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend first 6 ingredients in blender. Gradually add flour; blend until smooth. Let stand 15 minutes.
- Heat medium nonstick skillet over medium-high heat. Brush with butter. Add 2 generous tablespoons batter, tilting pan to coat bottom. Cook until golden on bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out onto paper towel. Cover with another paper towel. Repeat with remaining batter, brushing skillet with butter as needed.
- Butter ovenproof dish. Sift powdered sugar over speckled side of each pancake, then sprinkle lightly with lemon juice; fold pancakes into quarters. Overlap pancakes in prepared dish. Cover; bake until heated through, about 10 minutes. Serve with more powdered sugar and lemon juice.
SHALVIE'S PASSOVER PANCAKES
I was looking for a good Passover pancake recipe and failed to find one I liked the look of. Through some trial and error (and some suggestions from my mother-in-law), I came up with this one, and it was a big hit. If you don't put in chocolate chips it tastes nice with some jam.
Provided by Shalvie
Categories Pancakes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Stir matzo meal, milk, ground almonds, chocolate chips, eggs, vanilla sugar, cinnamon, and salt together in a bowl.
- Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until the edges start to dry and are browned dry, about 2 minutes. Flip and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 341.7 calories, Carbohydrate 39 g, Cholesterol 190.9 mg, Fat 15.3 g, Fiber 2.4 g, Protein 17.3 g, SaturatedFat 6.3 g, Sodium 680.3 mg, Sugar 15.2 g
PASSOVER PANCAKES
This recipe comes from a 1972 cookbook by a Jewish women's organization (ORT) that was published as a fundraiser for a vocational training program. It is like a church or synagogue congregational cookbook, only bigger, because recipes were submitted from an 8-state region. (I added my own suggestions in parentheses.)
Provided by Susiecat too
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk or juice over matzo meal.
- Add salt to egg yolks and beat until very light.
- Add to meal mixture, let stand 5 minutes.
- Beat egg whites until very stiff. Fold lightly into yolk mixture.
- Drop by spoonfuls onto hot greased skillet, brown on both sides.
Nutrition Facts : Calories 196, Fat 12.2, SaturatedFat 5.1, Cholesterol 220.6, Sodium 662.9, Carbohydrate 12.7, Fiber 0.4, Sugar 0.4, Protein 8.1
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