Simple Potato Pancake Recipe

Ingredients:

1 medium Potato
2 Eggs
2 tbsp Dried Parsley
1 tbsp Vegetable Oil - for frying
Salt and Pepper to taste


Directions:

1. Peel and shred the potato.
2. Beat the eggs in a medium size bowl.
3. Add salt, pepper, dried parsley and shredded potato (preferably in the given order) and mix well.

4. Heat the oil in a medium size frying pan over medium-high heat.

5. Pour the batter onto the frying pan. Fry about 5 minutes on each side or until pancake is golden brown.

6. Cut the pancake into two halves and serve each with salad and/or fresh fruits.

Basic Pancake Recipe (video)

How to make basic pancakes:

Pajun Pancakes Recipe

Batter:
1 cups all-purpose flour
1 eggs, lightly beaten
1 cup water
1 tablespoon vegetable oil

Vegetables:
5 scallions, finely sliced
1 carrot, coarsely grated
1 bell pepper, finely chopped
4 shiitake mushrooms, thinly sliced

Dipping Sauce:
1 tablespoon rice vinegar
3 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sugar

Combine flour, eggs, water and oil in a large mixing bowl and stir to form a smooth batter. Add prepared vegetables and stir to mix. Combine dipping sauce ingredients in a small jar and shake to blend.

Grease a small skillet and place over medium heat. When skillet is hot, pour or ladle a 6" puddle of pajun batter into the center and distribute vegetables evenly. Fry pancake until golden brown on the bottom and carefully turn pancake over to brown on the other side. Remove pancake from the pan, cut into wedges and serve with dipping sauce.

Cinnamon Oatmeal Pancakes Recipe

1 1/3 cups water
1/2 cup old-fashioned oats
5 tablespoons butter, diced, plus more for frying
1 1/3 cups all purpose flour
1 cup (packed) golden brown sugar
2/3 cup toasted wheat germ
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon (generous) salt
1/4 teaspoon (scant) ground nutmeg
1 1/2 cups diced fruit (such as pears, apples, or bananas; optional)

Pure maple syrup and/or yogurt

Preheat oven to 250°F. Place large baking sheet in oven. Stir 1 1/3 cups water, oats, and 5 tablespoons butter in heavy medium saucepan over medium-high heat until mixture comes to boil. Cook until mixture is very thick, stirring constantly, about 5 minutes. Transfer to large bowl and cool 15 minutes. Stir in flour, sugar, wheat germ, eggs, cinnamon, baking powder, salt, and nutmeg. Mix in fruit, if desired.

Heat griddle or 2 large nonstick skillets over medium-high heat. Brush with butter. Drop batter onto griddle or skillets by generous 1/2 cup for each pancake; spread batter to 4- to 5-inch rounds. Cook pancakes until brown and cooked through, about 4 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining batter. Serve pancakes with syrup and/or yogurt.

Basic Pancake

INGREDIENTS:

2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
1 1/2 cups milk
2 tablespoons melted butter

PREPARATION:

Sift together flour, baking powder, and salt. In a separate bowl, combine egg and milk; add to flour mixture, stirring only until smooth. Blend in melted butter. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side. Recipe for pancakes serves 4.