Grandma Ellas Potato Pancakes Made Easy 5fix Food
GRANDMA'S PANCAKES
This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).
Provided by Ravenn2
Categories High In...
Time 15m
Yield 15-20 pancakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
- powder, .
- 2. after dry ingredients are mixed make a deep hole in the center, set aside.
- 3. take the milk, egg and melted butter and blend together.
- 4. Take the milk mixture and pour in the middle of the dry ingredients
- make sure your batter is completely mixed together.
- 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
- BEFORE pouring the batter.
- 6. Ladle out the batter to the pan, depending on the size of cakes you
- want to use a 1/4- 1/2c for each pancake.
- 7. top with your favorite topping and serve immediately.
- 8. ENJOY.
Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 442.9, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5
EASY POTATO PANCAKES
For some reason I could never make potato pancakes from leftover mashed potatoes.But when I tried this recipe in 2007 Taste of Home Cookbook, that was sent to them from Marlene Harguth of Maynard Minnesota I knew I had found a winner. This recipe was made as written,but I think it would be really good with some finely chopped onion and some ground black pepper. I recently made this again and added what was optional onion, now the onion isn't optional. It's much better with the onion. Submitted to "ZAAR" on February 9th, 2009.
Provided by Chef shapeweaver
Categories Breakfast
Time 20m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the hashbrown potatoes in a strainer,rinse with cold water until thawed.
- Drain thoroughly, if needed sqeeze extra liquid out with your hands.
- Place drained potatoes in a large bowl.
- Add flour,eggs,butter,water and salt, onions and pepper add now and mix well.
- Heat oil in a large skillet over medium heat.
- Drop batter by 1/3 cupfuls into oil, flatten slightly.
- Fry on both sides until golden brown.
- Drain pancakes on paper towels.
Nutrition Facts : Calories 415.9, Fat 27.8, SaturatedFat 8.3, Cholesterol 93, Sodium 466.4, Carbohydrate 37.3, Fiber 2.7, Sugar 2.5, Protein 7.5
CHEESY POTATO PANCAKES #5FIX
5-Ingredient Fix Contest Entry. this is a wonderful side dish for many occasions it is hearty yet delicate sure to get every potato and cheese lovers attention
Provided by dawn treece
Categories Breakfast
Time 30m
Yield 12 potato cakes, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine the simply potatoes, egg beaters 1 1/2 cups of the shredded cheddar and the chopped onions. Mix together with your hands and form into small patties. In a nonstick skillet put just enough oil in the pan just to cover the bottom about 1/4 inch deep, preheat the oil slightly. Place each patty in the skillet and brown thoroughly on 1 side then gently flip each patty over in order to brown the other side. While the second side is browning top the first browned side with a pinch of the cheddar left from the remaining 1/2 cup. When both sides are completely browned remove from the pan and place on a serving plate for your meal and enjoy.
Nutrition Facts : Calories 151.8, Fat 12.5, SaturatedFat 7.9, Cholesterol 39.5, Sodium 233.9, Carbohydrate 0.5, Sugar 0.2, Protein 9.4
EASY CHEESY SOUTHWEST POTATO PANCAKES #5FIX
5-Ingredient Fix Contest Entry. This is a basic recipe that I whipped together one night when there was barely anything left to form into an edible side dish. The kids loved it, so it found its way into the regular rotation of sides.
Provided by bender2112
Categories Potato
Time 20m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all of the ingredients in large bowl.
- Drop amounts of approximately ¼ cup in hot oil.
- Brown both sides (3-4 minutes each).
Nutrition Facts : Calories 62.2, Fat 4, SaturatedFat 2.3, Cholesterol 40.9, Sodium 329.4, Carbohydrate 3, Fiber 0.7, Sugar 1.4, Protein 4.1
GRANDPA'S POTATO PANCAKES #5FIX
5-Ingredient Fix Contest Entry. One of my favorite things my grandfather ever made was potato pancakes. This is my version, a bit easier than shredding potatoes like he did!
Provided by Allyson025
Categories Potato
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Makes 8-10 thin or 4-5 thick pancakes.
- Season mashed potatoes with salt and pepper. Add 1/3 cup flour and milk, if potatoes seem too runny and more flour as needed. Melt half the butter in frying pan, you may need to add more as you continue cooking. Scoop enough potatoes to make a pancake as thick or thin as you prefer. Cook pancakes until golden brown, about 5 minutes per side. Add a pad of butter and salt to each pancake and enjoy!
Nutrition Facts : Calories 58.3, Fat 4.4, SaturatedFat 2.8, Cholesterol 11.7, Sodium 39.1, Carbohydrate 4.1, Fiber 0.1, Protein 0.7
GRANDMA ELLA'S POTATO PANCAKES MADE EASY #5FIX
5-Ingredient Fix Contest Entry. This is based on an old German recipe of my great grandmother. As a child I remember her peeling potatoes and shredding them. Then she wrapped them in a dish towel to absorb all of the moisture. I found I could make the same recipe without the hassle or fuss of having to wait for the potatoes to dry out and turn brown.
Provided by theshort1
Categories Potato
Time 25m
Yield 12-14 Potato Pancakes, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Empty the bag of potatoes onto a triple layer of paper towels just making sure you remove most of the moisture from the potatoes.
- Grate the onion over the potatoes.
- Using two bowls, separate the yolks and the whites of the eggs. Beat the egg whites until stiff. Whisk the yolks in a bowl adding the flour, salt and the potatoes with onion. Gently mix everything together. Fold in the egg whites gently to the mixture.
- Heat a skillet that has been coated with non stick spray or a small amount of vegetable oil to med-high heat. I drop the mixture by large spoonfuls into the pan and flatten them down. Cook for approximately 4 to 5 minutes per side or until nicely brown and crispy.
- Serve warm with applesauce and a nice platter of sausages.
Nutrition Facts : Calories 124.1, Fat 4.9, SaturatedFat 1.6, Cholesterol 186, Sodium 847.8, Carbohydrate 11.7, Fiber 0.9, Sugar 1.8, Protein 7.8
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