Swiss Potato Pancake Food

SWISS CHEESE POTATO PANCAKES

Steps:

• In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. , Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

SWISS POTATO PANCAKE

Steps:

• In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium-high heat. Spread half of the potatoes in an even layer in skillet. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about 7 minutes or until bottom is browned. , Remove from the heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet to heat and heat remaining butter and oil. Slide potato pancake brown side up into skillet. Cook about 7 minutes longer or until bottom is browned and cheese is melted. Slide onto a plate. Sprinkle with parsley and cut into wedges.

SWISS CHEESE POTATO PANCAKES

Steps:

• In a mixing bowl, beat cream cheese until nice and smooth.
• Add eggs one at a time beating well after each addition.
• Add flour and continue to mix well.
• Stir in potatoes, swiss cheese, onion, salt, pepper and cayenne pepper.
• In a large skillet heat butter and oil over a medium heat.
• Drop batter by 1/4 cupfuls and press lightly to flatten.
• Fry until golden and crisp, about 5 minutes on each side.

SWISS POTATO PANCAKE

Steps:

• Cook potatoes in pot of boiling salted water until just tender. Drain. Peel potatoes and cut lengthwise into quarters; refrigerate until cold, about 20 minutes.
• Coarsely grate cold potatoes into large bowl. Sprinkle with salt and pepper; toss to blend. Melt butter with oil in heavy medium nonstick skillet over medium heat. Add potatoes to skillet. Sauté until potatoes begin to color, stirring occasionally, about 5 minutes. Using metal spatula, press potatoes firmly into flat pancake (about 1/2 inch thick). Reduce heat to low and cook without stirring until pancake is brown and crisp on bottom, about 12 minutes. Slide pancake out onto large plate. Cut into wedges. Place on plates, browned side up. Sprinkle with parsley.

SWEDISH POTATO PANCAKES (RAGGMUNK)

Steps:

• Peel, rinse and grate the raw potatoes into a bowl of very cold water. (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.).
• Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible. Cover with a paper towel and set aside.
• Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
• Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter. Whisk until combined.
• Stir the potato shreds into the batter.
• Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch).
• When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
• Serve with sour cream & chives or lingonberry jam.

SWISS PANCAKES

Steps:

• Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
• For best results, refrigerate batter for at least 30 minutes before cooking.
• Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
• Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
• Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
• For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
• Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.