Mix all ingredients for applesauce; boil, reduce.
Wrap potato in towel and squeeze water out.
Mix all potato pancake ingredients.
Put butter in pan.
Press potato in pan, like pancake.
Cook for 4 minutes each side.
Serve.
alf crosswise. Cut the sweet potato into large pieces the same
Preheat oven to 450 degrees Fahrenheit.
Spray a 13x9 pan with cooking spray.
In a large skillet saute chopped onions in 3 tablespoons vegetable oil until golden brown.
Prepare potato pancake mix following directions on box.
Add grated carrots, matzoh meal, and seasonings, then add sauted onions.
Allow batter to sit for 3 minutes to thicken.
Spread in prepared pan.
Bake for 1 hour or until golden brown.
Serve with applesauce or sour cream.
Saute chopped onions and chopped celery in oil until golden brown.
Crush crackers, wet and squeeze.
Crumble into onions and celery.
Follow directions on potato pancake mix.
Add 2 extra eggs to potato pancake mix.
Add onions, celery and crackers with paprika, garlic powder, salt and pepper to taste.
Mix well together.
- 5 SERVINGS: Shake instant potato pancake mix before opening. Into a
rizzle the mixture over the potato salad and stir in lightly
f potato mixture into it, swirling pan to distribute a pancake that
Cut potatoes, or potato and beet or zucchini, and onion into eighths; grate in food processor.
Combine grated vegetables with eggs, salt, pepper and parsley.
Add enough matzo meal to held mixture together.
Shape 2 tablespoons potato mixture with hands to make each pancake.
Fry pancakes, a few at a time, in 1/2 inch of hot oil in a heavy skillet.
When brown, turn and fry the other side.
Drain well and serve with sour cream or applesauce.
Melt 1 tablespoon of oil and butter in skillet.
Add shredded potato.
With fork, press potato into an even layer that covers bottom of pan.
Cover and cook for 5 minutes.
Uncover and cook over medium-low heat until bottom is well browned.
Sprinkle with salt and pepper.
Slide pancake onto a large lid or plate.
Put remaining oil and butter in pan and invert cake back into pan. Press in again with a fork and cook until well browned.
Slide onto plate and sprinkle with green onion.
inutes more.
Slide the pancake onto a plate.
Put
Microwave the sweet potatoes for about 1-2 minutes before mixing with everything else.
Place everything in a large bowl and mix until egg coats the sweet potatoes.
Heat some canola oil (refined for high heat) in a large skillet or griddle. Working in batches, and using more oil as needed, use 1/2 cups sweet potato batter to make each pancake.
Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately.
Can be dumped on the griddle and cooked like hash browns.
o 400\u00b0F. Put the potato pancakes on a baking sheet
owl with the cup of pancake mix.
Add the vegetable
hisk eggs and whisk in potato starch, salt, and white pepper
br>Drop heaping tablespoon of potato mixture onto baking sheet, about
hop.
Meanwhile, place the shredded potato in a sieve and squeeze
Prepare pancake mix according to package directions.
Add luncheon meat.
For each pancake, drop about 2 tablespoons batter on hot, greased griddle.
Bake.
Serve with warm applesauce, dashed with ground cinnamon.
Makes about 10 to 12 small pancakes.
To shred potatoes:
Peel and rinse.
Run potatoes lengthwise through the coarse blades of a vegetable shredder.
Immerse shredded potato in cold water to prevent darkening until ready to cook.
Drain well.
Mix eggs, sugar, soda, cinnamon, vanilla, salt and oil. Stir in pancake mix; add remaining ingredients. Bake at 350\u00b0 for 1 hour in a large Bundt pan.
Use any basic pancake recipe (scratch or box).
Add enough extra liquid to make batter thinner than called for.
Pour small amount of batter in a pan with a small bit of hot oil in it.
Tilt pan to let batter coat the entire bottom of pan.
Cook until batter bubbles at edges and turn.
Cook again until brown.
Serve with jam, jelly, syrup, etc. (any toppings will do).
Spread topping on pancakes and roll up.