ANOTHER NAME FOR PANCAKES RECIPES

Steps:

• Shred the potatoes using the food processor (shredder disk).
• Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can. Wait for 5 minutes, then squeeze out even more liquid.
• Grate the onion using the inside steel blade of the food processor.
• Mix potatoes, onion, eggs, flour, salt and pepper.
• Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time or a large griddle).
• Form the potato mixture into patties (squeeze out even more excess liquid as you go) and put on a frying pan.
• Cook the potato pancakes for 5 minutes, then flip and cook for another 3 minutes (or until golden-brown on both sides and cooked through). Check the potato pancakes from time to time and adjust the heat setting - if they are starting to turn too dark, the heat is too high, and if they are pale, it's too low.
• Remove the latkes from the frying pan and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
• Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.