RAINBOW PANCAKES
Kids and adults alike will love these super colourful pancakes, perfect for a celebratory breakfast or brunch. Stack them up and top with whipped cream, maple syrup and mixed berries.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 12
Steps:
- Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth. Divide the batter into 5 bowls or disposable cups. Use the food colouring to dye 4 of them a different colour, leaving one plain.
- Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once foaming put spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon, you should have enough to make 4 pancakes from each coloured batter. Cook for 2-3 mins then flip over and cook the other side for another minute or until cooked through and ever so slightly golden.
- Stack the pancakes so that everyone gets one of each colour. Serve with fresh fruit, cream or ice cream and a drizzle of maple syrup if you like.
Nutrition Facts : Calories 324 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
RAINBOW POTATO ROAST
Each different type of potato here has its own distinctive flavor and texture as well as color. Some will roast more quickly than others but it doesn't matter to me if certain pieces in the mix become very soft. My favorite mix here consists of sweet potato, purple potatoes, fingerlings, Yukon golds and red bliss.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees. Rub a 2- or 3-quart baking dish or gratin with the cut side of the garlic and then brush with olive oil. Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. Season to taste with salt and pepper, add the sage and 2 tablespoons of the olive oil and toss again. Arrange in the baking dish or on the baking sheet.
- Bake 40 minutes, stirring every 10 minutes. If you are using a baking dish the some of the potatoes might stick, but just coax them away from the dish with your spoon.
- Add the remaining oil and the cheese if using, stir together and bake another 10 minutes, until the potatoes are crispy on the edges. Serve hot or warm.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 7 grams
RAINBOW POTATO PANCAKES
Another recipe from the Potato Board pamphlet that I have not yet tried. This sounds like an interesting savory pancake with a combination of yummy veggies! With the bread crumbs and lack of flour, they sound more like a 'patty' than a pancake.
Provided by SrtaMaestra
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the shredded vegetables in a clean kitchen towel. Wring over sink to remove as much moisture as possible. Place vegetables in large bowl and immediately mix in bell pepper, onions, egg, bread crumbs, salt, and pepper to blend thoroughly.
- In large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat.
- With 1/4 cup measureing cup, portion mixture into skillet to make four pancakes, pressing down to flatten each mound to about 1/3 inch, and spacing apart.
- Fry until well browned on bottom, about 4 minutes. Flip and brown reverse side.
- Remove withspaturla and drain on paper towels. Serve hot with sour cream, if desired.
Nutrition Facts : Calories 172, Fat 8.7, SaturatedFat 1, Cholesterol 52.9, Sodium 499.8, Carbohydrate 20.3, Fiber 3.3, Sugar 3.1, Protein 4.6
RAINBOW PANCAKES
Make and share this Rainbow Pancakes recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 40m
Yield 2 6-7 pancakes
Number Of Ingredients 12
Steps:
- TO MAKE PANCAKES.
- Sift cake flour, salt, and baking powder.
- Mix egg, sugar, milk, oil and vanilla extract in a bowl.
- Add in sifted flour mixture.
- Divide the batter and add food coloring in each, and mix thoroughly.
- Lightly oil a non-stick frying pan and set to medium heat.
- Scoop or pour in the batter, and cook both sides.
- TO MAKE ICING.
- Mix store-bought, ready-made icing with milk and water until smooth.
- Stack the colored pancakes.
- Pour over the icing.
- Top with sprinkles.
Nutrition Facts : Calories 923.5, Fat 24.3, SaturatedFat 6.5, Cholesterol 204.2, Sodium 682.6, Carbohydrate 152.9, Fiber 2.3, Sugar 38.5, Protein 21.8
ANNE'S POTATO PANCAKES
Easy and tasty potato pancakes. Serve with sour cream, applesauce, and/or ketchup.
Provided by KURZANNA
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
- Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 31 g, Cholesterol 55.8 mg, Fat 4.6 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 1 g, Sodium 754.3 mg, Sugar 2.5 g
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
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