Savoury Pancakes Food

SAVORY POTATO PANCAKES

Steps:

• 1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use.
• 2.Dice the onion and chop the parsley.
• 3.Combine with the bread crumbs, eggs, salt, and pepper.
• 4.Peel the potatoes and shred.*
• 5.Squeeze out any excess moisture from the shredded potatoes.
• 6.Add potato shreds to the bread crumb mixture.
• 7.Working in batches of three or four, scoop out ¼ cup of the mixture and place it in a large, lightly oiled pan over medium heat.
• 8.Flatten to ¼-inch thick circle.
• 9.Fry for three to five minutes on each side or until golden brown.
• 10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm.
• 11.Serve each pancake with a small dollop of seasoned sour cream mixture.
• *Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture.

SAVOURY PANCAKES

Steps:

• Using electric beaters or a hand whisk, combine the flour, eggs and milk with a big pinch of salt in a large bowl.
• Heat a 20cm crêpe pan until very hot, then pour a little oil into the pan. Swirl the pan so the oil creates an even covering. Ladle a spoonful of the pancake mixture into the pan and tip the pan so the mixture fills the pan in an even layer. Cook for 30 seconds, then flip and scatter with some cheese and ham, and cook until the cheese is melting. Add a crack of black pepper and fold. Keep on a plate covered with foil in a warm oven while you make the remaining pancakes.

SAVORY PUFFY OVEN PANCAKE

Steps:

• Spray an 8-inch oven proof skillet with nonstick coating. Place in a 450 degree oven for 2 minutes. Meanwhile, in a medium mixing bowl use a wire whisk or rotary beater to beat together the eggs and egg whites. Add the milk, flour and salt. Beat until butter is smooth. Immediately pour the batter into the hot skillet. Bake for 18 to 20 minutes or until puffed and browned.
• Meanwhile, spray an unheated medium saucepan with nonstick coating. Preheat over low to medium heart. Add mushrooms, broccoli and onion; cook about 5 minutes or until tender, stirring occasionally. Remove from heat. Toss with tomato, wheat germ and thyme and oregano.
• To serve cut pancake into wedges and spoon vegetable mixture over wedges. Sprinkle with parmesan cheese.

SAVOURY PANCAKES

Steps:

• Beat the eggs and milk together. Gradually add in the flour, beating continuously to form a smooth, light batter. Add the salt and pepper.
• Cut the sun-dried tomatoes into thin strips. Shred the basil finely. Chop the red onion into thin slivers. Crumble the feta cheese.
• For each pancake, pour just enough batter in a hot, oiled frying pan (skillet) and allow to cook gently on one side.
• Once the bottom side is just sealed, but not cooked, sprinkle over any combination of the feta, tomato, pine nuts and onion. Turn once during cooking.
• Soften the butter and blend with the shredded basil and serve as a topping with the pancakes.
• Alternate fillings can be used, such as chopped ham and red onion, blue cheese and walnuts, spinach with ricotta cheese, or whatever else takes your fancy!

SAVORY PANCAKES (FROM COOKED RICE)

Steps:

• To a cup of rice, add a beaten egg,scallions, thyme, salt and pepper.
• Heat the oil in a large, nonstick skillet over medium-high heat.
• Add heaping Tbsps. rice mixture(it will be loose, flatten slightly and fry until brown on both sides.
• Drain on paper towels.

SAVOURY PROTEIN PANCAKES

Steps:

• Place the oats, cottage cheese, feta cheese, egg whites & black pepper in a blender and blend into a smooth batter.
• Finely chop the onion and drain the sweetcorn.
• Add the onion and sweetcorn to the batter mix and stir them inches.
• Spray a non-stick frying pan with oil, and heat the pan.
• Pour in desired amount of pancake batter into the pan and cook over a MEDIUM heat for 2-3 mins on each side.

SAVOURY PANCAKES

Steps:

• Mix grated carrot and potato together.
• Add the eggs, flour and chives.
• Season well.
• Heat oil in frying pan over medium heat.
• When hot, drop a Tbsp.
• of carrot mixture into the oil (you need to make 6) and flatten with the back of a spoon.
• Cook for 2-3 minutes, or until golden, flip over and repeat other side.
• Drain on paper towels, sprinkle with sea salt.
• Skewer a stack of 3 with the rosemary stick and drizzle with tomatoes and olive oil.
• Serve with sausages.