Cheddar And Veggie Pancakes Recipes

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with applesauce if desired.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
• Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
• Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
• Serve with remaining Cheddar and syrup.

Steps:

• In a large bowl, cover shredded potato with cold water and stir to rinse; drain and transfer to a towel-covered work surface. Cover with another towel and roll up to remove excess moisture; rinse and dry the bowl. Squeeze the carrots and zucchini in another towel to remove moisture. In the bowl, combine the potato, carrots, zucchini, onion, egg and white, flour, cornstarch, baking soda, 3/4 t salt and 1/4 t pepper.
• Heat large skillet for 1 min over med-high. Add 1 T oil and swirl to coat pan. Working in batches, and using remaining oil when needed, spoon 1/4 cupfuls of the veggie mixture into the pan and flatten into 3-inch pancakes. Fry until golden underneath, about 3 minute Flip, sprinkle with a bit of the cheese and cook about 2 min more, transfer to a plate.

Steps:

• Set out a heavy skillet.
• Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition.
• Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup.
• Melt the butter in the skillet over low heat and drop the batter by Tbsp into the skillet.
• Cook over medium heat until lightly browned on the bottom.
• Loosen the edges with a spatula, turn and lightly brown the other side.
• Serve at once with bacon or sausage.

Steps:

• In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.

Steps:

• Peel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl. Stir in eggs, bread crumbs, salt and pepper.
• Heat about 1/2" vegetable oil in a 10" skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten.
• Cook until well browned on both sides. Cook as many pancakes at a time as will fit in pan without touching.
• As each pancake is done remove from pan and set on plate covered with paper towel to drain.
• Serve hot. Makes approximately 12 cakes. **Freezes well**.