Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts
Friday, April 25, 2014
Instant Mashed Potato Pancakes – Made from the Other Kind of Leftovers
I loved seeing mashed potatoes at the dinner table growing up, not only because I loved mashed potatoes, but also because it meant my mother would be using the leftovers to make fried mashed potato pancakes.These were nothing more than cold mashed potatoes, shaped into patties, and browned in butter. I loved them, and use that same trick to this day. The potato pancakes you see here were born from another kind of leftover potatoes…the end of a box of instant potato buds.
Id used them while testing the crispy onion rings recipe, but didnt want to keep such an unsightly container in my pantry (you never know when some other celebrity food blogger is going to drop in to borrow a cup of foie gras), I decided to see what would happen if I used it, uncooked, in a potato pancake mixture. What happened were four crispy, buttery, perfectly decent potato pancakes!
One advantage this version has over the freshly mashed one is those contain milk and butter, which makes it much harder to hold together when fried. Im not saying you should just switch to instant, but I felt like I had to find some shred of a culinary advantage.Logistically, this would be perfect for backcountry camping, or your friendly neighborhood college dormitory for obvious reasons, not the least of which is its cheapness and shelf stability (and by "shelf," I mean an old milk crate, turned on its side).
So, if you have some instant potatoes in the pantry, maybe consider giving this a try. Otherwise, remember this the next time you do find yourself in a similar situation. I mean, who would go out and buy a box just to specifically make a batch of these crispy, crusty, delicious patties? Enjoy!
Ingredients:
1 cup cold water
1/2 teaspoon salt
1 egg, beaten
3/4 cup Betty Crocker Potato Buds (probably will work with any similar brand)
fresh chives
freshly ground black pepper
cayenne to taste
1 tablespoon vegetable oil
1 tablespoon butter
Sunday, March 2, 2014
White dark Chocolate chip pancakes
Delicious made from scratch chocolate chip pancakes that is quick and easy to make. This takes about 10 min to whip up in the morning.
Ingredients:
1 cup of all purpose flour
1 1/2 teaspoons of baking powder
1/2 of cup sugar
1 large eggs whisked
1 teaspoon of pure vanilla extract
2 teaspoon of melted butter (room temperature)
1 cup of milk (room temperature)
2 medium bowls
Chocolate chips & white chocolate (OR) any toppings of choice
non-sticking spray
In one bowl, combing flour, baking powder, sugar and whisk to break the lumps. In the other bowl, add the eggs, milk, butter and whisk in the vanilla extract. In the dry ingredients bowl, make a dent in the center and pour the wet ingredients in that center. Whisk the mixture (some lumps are OK together about three to four times . DO not over mix.
Heat the skillet to medium heat, Spray the skillet with non-cooking spray. When the cooking sprays sizzle within 3 to 5 seconds then its ready to add the batter. If it sizzles and evaporates right away then its too hot and will burn the pancakes. Add about a ladle of batter, after about 30 seconds add in your favorite toppings then about another 30 seconds flip for another 45 seconds to 1 min. Serve with extra toppings and syrup. Makes about 6 pancakes.
Thursday, January 16, 2014
Lemon Soufflé Pancakes Beat it just beat it!
I was recently commissioned to do a video recipe demo for About.com on the topic of "folding." Of course, this culinary technique is most commonly preformed when introducing egg whites into some type of batter. I was going to show "folding" using some sort of soufflé recipe, but since I already had a cheese soufflé recipe clip on the blog, I decided to use it on something much more common, the humble pancake. Every homemade pancake recipe, and almost every store-bought mix, calls for eggs. In almost every case the eggs are simply mixed into the batter and the recipe relies on the baking powder to
make the pancakes rise. This is usually fine, but if you use the little extra step of separating the eggs and beating the egg whites, you will create "soufflé" pancakes that will rise to a whole other level...literally. By "folding" in the stiff egg whites, you are introducing millions of tiny air bubbles that expand when the pancake is flipped. As you will see in the video, the site of the pancake rising in the pan is pure magic. Well, actually its pure physics, but people like magic better than physics.So, Im not sure if this is a "folding" video with a bonus pancake recipe, or a pancake demo with a bonus cooking technique included. But, who cares, youre making soufflé pancakes! By the way, this trick will work for any pancake mix that calls for eggs. Enjoy!
Subscribe to:
Posts (Atom)