Vermont Pancakes Recipes

Steps:

• Place chunked apples, brown sugar, juice or cider, cinnamon and nutmeg in a medium pot over medium-high heat and let cook 15 minutes, stirring occasionally and reducing heat to medium when mixture comes to a boil.
• Preheat nonstick griddle pan or skillet over medium to medium high heat.
• Put the potatoes and onion in a colander. Squeeze liquid out of potatoes/onion. Place potatoes/onion in a bowl and work quickly to avoid discoloring potatoes. Add egg, salt, baking soda, and nutmeg.
• Combine pancake mixture and place bowl near stove. Melt a pat of butter on skillet pan and drop 3 to 4 inch circles of potato mixture onto hot surface. Cook pancakes 3 or 4 minutes on each side and repeat process until pancake mixture is gone.
• Stir hot, chunky applesauce to break up cooked apples and remove from heat. Layer pancakes with warm apple mixture and serve.

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix 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.

Steps:

• Separate eggs. Beat whites till you have stiff peaks.
• Mix cottage cheese, flour, melted butter, and egg yolks into a slightly lumpy batter in a bowl.
• Fold in egg whites until incorporated.
• Pour in and coat pan with 1 tbls. oil.
• Pour batter with 1/4 cup measuring cup onto a very hot greased griddle. Cook several minutes, until golden, then turn over and cook several more minutes until golden brown.
• Serve with maple syrup. Enjoy!
• To make for a larger crowd, work in batches. They will keep warm on a platter in a 200 degree oven.