CANOLA OIL FOR PANCAKES RECIPES

Name: Easy Potato Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 pancakes.
Ingredients: 3 cups frozen shredded hash brown potatoes; 2 tablespoons all-purpose flour; 2 large eggs, room temperature, lightly beaten; 3 tablespoons butter, melted; 1-1/2 teaspoons water; 1/2 teaspoon salt; 1 tablespoon canola oil

EASY POTATO PANCAKES RECIPE: HOW TO MAKE IT

Easy Potato Pancakes Recipe: How to Make It image

Using frozen hash browns makes these potato pancakes a snap to fix. They're a tasty companion to eggs for brunch. —Marlene Harguth, Maynard, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 pancakes.

Number Of Ingredients 7

Ingredients

3 cups frozen shredded hash brown potatoes
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
3 tablespoons butter, melted
1-1/2 teaspoons water
1/2 teaspoon salt
1 tablespoon canola oil

Steps:

Place the hash browns in a strainer; rinse with cold water until thawed. Drain thoroughly; transfer to a large bowl. Add the flour, eggs, butter, water and salt; mix well. , Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil; fry until golden brown on both sides. Drain on paper towels.

Nutrition Facts : Calories 202 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 129mg cholesterol, SodiumContent 421mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

FLUFFY PUMPKIN PANCAKES RECIPE: HOW TO MAKE IT

Fluffy Pumpkin Pancakes Recipe: How to Make It image

These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 pancakes.

Number Of Ingredients 15

Ingredients

1/3 cup all-purpose flour
1/3 cup whole wheat flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
Dash salt
1 large egg
1/2 cup fat-free milk
1/3 cup vanilla yogurt
1/3 cup canned pumpkin
1 tablespoon canola oil
1/8 teaspoon vanilla extract
Maple syrup

Steps:

In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened., Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts : Calories 360 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 579mg sodium, CarbohydrateContent 55g carbohydrate (23g sugars, FiberContent 5g fiber), ProteinContent 13g protein.

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