Savory Potato Pancake Recipe

Makes about nine (9cm diameter) pancakes.

1 small onion
625g potatoes (about 4 medium potatoes)
1 large egg (we use eggs with a minimum weight of 59g)
28g (2 tablespoons) self-raising flour
Salt and pepper
Oil, for pan-frying

Peel onion and grate into a small bowl. © exclusivelyfood.com.au

Peel and grate potatoes into a large bowl. Remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink. 

Add onion, egg, flour, pepper and a generous amount of salt to the potato and stir well to combine.

Heat oil in a heavy-based, non-stick pan over medium to medium-high heat. Drop scant 1/4 cups of mixture into pan and flatten slightly.

Cook pancakes for about 4-5 minutes on each side, or until golden and cooked through. Adjust the heat if the pancakes are browning too quickly or too slowly.

If you are cooking the pancakes in batches, you can place the cooked pancakes on a baking tray in a warm oven while cooking the remaining pancakes.

Drain pancakes on paper towels and serve.

Healthy pancakes....Oats Pancakes

Pancakes
1-1/4 cups all-purpose flour
1/2 cup Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional as per the stir ins)
1-1/4 cups fat-free milk
1 egg, lightly beaten (optional)
1 tablespoon vegetable oil

Stir-ins (optional)
· 1 medium-size ripe banana, mashed, and pinch of ground nutmeg
· 1 cup of pureed strawberries
· 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
· 1/2 cup semisweet chocolate chips
· Or to make it uthapam style you can also add finely chopped onions tomatoes and grated carrot
· Or make it your style uthapam

Method
In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently.
Heat a tava over medium-high heat. Lightly grease the tava. For each pancake, pour 1/4 cup batter into hot tava. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Cottage Cheese Stuffed Pancakes

For pancakes:-

Maida ”all purpose flour”………1/2cup

Milk…………..1 cup

Soda bi carb……a pinch

Salt…….3/4 tsp

Pepper….1/2 tsp

Oil for shallow frying

For stuffing:-

Paneer “cottage cheese”  -200gm

Onion chopped—1/2 cup

Cooked rice……..1/2 cup

Chopped capsicum….3 tbsp

Shredded cabbage……4 tbsp

For topping:-

Corn flour……4 tbsp

Sesame seeds….3tbsp

Cheese grated……..1/2 cup

Salsa sauce……..5 tbsp

Oil for shallow frying

Method:-

Mix all the ingredients of pancake and beat well to make a batter.

Heat a non stick pan (not too hot).pour half the batter on it . Tilt the pan to spread the batter evenly.

Remove when the underside is cooked .do not cook the other side.

Cool the pancake on dry cloth

To prepare the filling grate paneer and mix all other ingredients. Mix well .

Place 2 tbsp of the filling on the cooked side of the pancake  ,at one end which is nearest  to you.

Fold the left side and then right side .holding the sides  ,roll upwards.

Seal the edges with cornflour   paste , made by dissolving 1 tsp of cornflour in 1 tsp of water

Now take sesme in a flat plate and dip each pan cake in corn flour mixture and roll it in sesame seeds.

Heat some oil in a pan and shallow fry both side of the roll till golden brown.

Drain on absorbent paper and cut diagonally or as required.

Mushroom Pancakes with Chicken and Leek

Recipe Ingredients

(Serves 4)

• 375 mL CARNATION Light & Creamy Evaporated Milk
• 2 eggs
• 1 cup gluten free plain flour
• 1 leek
• 1 cup water
• 1/2 (300g) cooked chicken, skin and bones removed, chopped
• 1 cup sliced mushrooms
• 2 pkts  Creamy Chicken Soup
• oil, for spraying

How to make

1. Trim and wash leek cut in half, chop green half. Combine ½ can CARNATION Light & Creamy Evaporated Milk with eggs, stir in flour and water, mix until smooth, add chopped leek.

2. Spray oil in fry pan, heat. Use all of mix to make four large pancakes, cover and keep warm.

3. Chop white of leek, spray oil in fry pan and fry with mushrooms for 2 minutes, add cooked chicken and fry for further minute, remove from heat. Empty both packs of  Creamy Chicken Soup into measuring jug and make up to 250mL with boiling water, stir briskly with a fork until smooth. Add to fry pan with ½ can CARNATION Light & Creamy Evaporated Milk, put back on heat stirring through chicken, leek and mushroom mixture until it starts to boil.

4. Remove from heat divide mixture into four then place along centre of pancake fold over, repeat with other 3 pancakes. Serve

Preparation time:
15 minutes

Cooking time: 

Sweetcorn and Chicken Pancakes

Recipe Ingredients

(Serves 4)

• 185 mL CARNATION Light & Creamy Evaporated Milk
• 2 eggs, lightly beaten
• 1 cup self raising flour
• 1/2 cooked chicken, skin and bones removed, chopped
• 125 g corn kernels, drained
• 2 tbsp chopped coriander
• 1 red chilli, chopped
• 3/4 cup THOMY Delikatess Mayonnaise

How to make

1. Combine CARNATION Light & Creamy Evaporated Milk with eggs, stir in flour, mix until smooth, add chicken and corn.

2. Mix coriander and chilli with THOMY Delikatess Mayonnaise, set aside.

3. Spray oil in fry pan, place 4 x ½ cup mixture separately into pan, heat until bubbles appear on surface, turn, cook other side until golden brown, remove from pan. Repeat with remaining mixture, giving 8 fritters.

4. Top fritters with prepared Mayonnaise mix.

Handy Hint

Freeze any left over coriander for another day.

Preparation time:
10 minutes

Cooking time: 

Polish Pancakes

Polish pancakes are easy to prepare and are delicious to eat, especially during cold seasons, it warms up your tummy in no time! Since Polish pancakes otherwise known as nalesniki, are sweet, they are recommended usually for breakfast, but they can be served in any time during the day.

Ingredients
3 eggs
3/4 c. milk
2 Tbsp. sugar
1/2 tsp. salt
6 to 8 Tbsp. flour
Method

1. Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard.
2. Have ready one or more heavy six in. crepe pans, lightly buttered and well heated.
3. Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.
4. Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn.
5. Put them aside to cool. This may be done several hours before serving.
6. Topo then with chocolate sauce if you like.
7. This recipe makes 16 to 18 crepes and remember to enjoy them with a friend!

Apple Filling for Nalesniki
2 large tart apples
1/2 tsp. cinnamon
4 Tbsp. sugar
1 tsp. lemon juice
1/3 c. butter
1/3 c. sugar
1/3 c. bread crumbs
Method

1. Cook apples with sugar, cinnamon and lemon juice.
2. Mash apples slightly until it resembles course applesauce. Cool.
3. Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter.
4. Mix sugar with bread crumbs and butter and sprinkle and distribute over top.
5. Bake in 350 degree F oven for 20 mins. Serves 4.
   
   
   
   
   
   

Weight watchers japanese veg pancakes

Makes 4 servings

Ingredients
1/2 small green cabbage (3-4 cups), shredded
3 stalks celery, minced
1/2 onion, diced
1 large carrot, shredded
1 egg, beaten
2 cups whole wheat flour or white flour (you may need a bit more)
1 (10 ounce) can evaporated milk
1 teaspoon salt
2 tablespoons brown sugar
water
1/2 cup left over chicken or fish (optional)

Preparation
1. Mix together the vegetables.
2. Mix together the remaining ingredients to form a smooth batter.
3. Mix the vegetables in the batter – the mixture should be of a consistency that you can spoon the patties on to the skillet.
4. On a heated skillet sprayed with oil, drop spoonfuls of the batter (about 3 tablespoons for each pattie).
5. On medium heat, brown well the patties on one side, then flip and brown on the other side.
6. Serve hot or cold.

WW POINTS per serving: 7
Nutritional information per serving: 381 calories, 7.9g fat, 10.6g fiber

Korean pancakes

This one is not Indian-chinese at all, but it uses all the ingredients of a spring roll and so fit in very well with the menu. I mixed 2 cups of pancake mix with 1 grated zucchini, 1 chopped green pepper and 2 chopped green onions, and added water to make a thick batter. Then I made mini-pancakes in a non-stick pan. For a dipping sauce, I mixed equal parts of red chilli paste (store-bought) and soy sauce. The result is a delicious appetizer just bursting with veggies! 

Perfect Pancakes

Source - Womenandhome

Makes: 12

You will need

110g flour
2 eggs

400ml milk
Pinch salt



Method

Sift the flour and salt into a bowl and make a well in the centre. Crack the eggs into the well, and using a hand whisk, gradually draw in the flour to the eggs until all the flour is mixed in.

Stirring constantly, add the milk in a thin, steady stream, until it has all been incorporated. Don't go too quickly or you'll end up with lumpy batter!

Keep chilled until ready to use. The batter will sit for up to three days.

To cook, heat a shallow non-stick frying pan. When hot, add a small knob of butter. When it is sizzling, pour a ladleful of batter into the pan and swirl it round to distribute it. When you have an even thin layer, tip out any excess and cook for a minute or so, lifting the bottom up with a palette knife to check the underside.

When the bottom is golden, either use a palette knife to flip the pancake or toss it in the air. Turn the heat right down and cook for another minute, until the other side is golden too.

Serve straight away or keep warm in a low oven while you finish the rest of the batch.

TIP

Keep your pan well greased and piping hot .



To turn your pancakes into extra-rich French crepes, just stir in 30g melted unsalted butter to the finished batter.

Pancake and fillings

Makes 12-14 large, flat pancakes

• 110g plain flour , sifted
• A pinch of salt
• 2 eggs
• 200ml milk mixed with 75ml water
• 1 tablespoon sunflower oil

Instructions

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour exposing the bottom of the bowl.
2. Break the eggs into it and add a little milk. Using a wooden spoon or whisk, mix the egg and milk and then gradually draw in the flour from the sides as you mix. Add more milk to the central well little by little as required to prevent it becoming too thick and dough like.
3. When the mixture reaches the consistency of thick cream, add the remaining milk and stir in the oil. # Cover the bowl and chill for 30 minutes, to allow the starch cells to swell, giving a light result.
4. For speed you can whizz the flour, sugar, eggs and milk in a blender or food processor until smooth. It takes a matter of seconds.
5. Lubricate a pancake pan or frying pan by heating it up and wiping with oil. Pancakes are not fried in fat; the purpose of the oil is to simply prevent them from sticking.
6. Pour enough batter from a jug into the hot pan to coat the base of the pan thinly. As soon as it hits the pan swirl the pan to help the batter spread across the base, tip out any excess batter into the jug.
7. Place over a medium heat, it should only take half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.

To prepare ahead Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. They can be frozen like this, well wrapped, then defrosted as needed.

Fillings

Pesto, Ham and Leftover Vegetables

Add a little pesto to the pancake batter. Make a white sauce or use a bought cheese sauce. Mix in leftover cooked chopped ham, sweetcorn and any leftover cooked vegetables roughly chopped. Spread the mixture over 2/3 of the pancake, roll up and place seam side down in a greased dish. Sprinkle with cheese and heat in the oven until piping hot. Serve with a crisp green salad.

Chicken Stir Fry

For an oriental twist, add chopped coriander to the pancake mix and use coconut milk in place of the regular milk. Fill the pancakes with leftover cooked chicken and stir fried vegetables. A great way to use up any stray vegetables from the fridge.

Spanish Pancakes

Add a pinch of chilli to the pancake batter. Heat a jar of spicy arrabiata pasta sauce in a pan, add any leftover chopped vegetables that you have hiding in the fridge. Bring to the boil and cook until reduced a little. Fry an egg in a non-stick frying pan. Place a chilli pancake on a warmed plate, spread with the arrabiata sauce and top with an egg. Sprinkle over grated cheese and chopped coriander.

Green Pancakes

Fold in leftover cooked spinach to the batter. This gives a lovely speckled pancake and tastes great filled with a mixture of leftover vegetables such as sauteed chopped leeks, mushrooms and grated leftover cheese.

Mince Pancakes

Spread any leftover Bolognese sauce or chilli over 2/3 of a pancake.Roll up and place seam side down in a greased oven proof dish, top with a cheese sauce and grated cheese and bake until golden and hot through.