RECIPE FOR POTATO PANCAKES RECIPES

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SWEET POTATO PANCAKES RECIPE | FOOD NETWORK



Sweet Potato Pancakes Recipe | Food Network image

Provided by Food Network

Total Time 1 hours 10 minutes

Prep Time 55 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey

Steps:

  • In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
  • Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

POTATO PANCAKES RECIPE | BBC GOOD FOOD



Potato pancakes recipe | BBC Good Food image

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Provided by Good Food team

Categories     Breakfast, Brunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Makes 12-15

Number Of Ingredients 9

250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
2 eggs
125ml milk
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if you like

Steps:

  • If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  • Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  • Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  • Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Nutrition Facts : Calories 75 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 0.7 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

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