Placki Ziemmiaccxane ~. Polish Potato Pancakes

Placki Ziemniaczane (Polish Potato Pancakes)

Golden, crispy and full of flavor, these traditional Polish potato pancakes make the perfect savory snack to enjoy with one of the country’s excellent crisp lagers. The pancakes can also be made slightly smaller and served as an appetizer or side for a main course.

Ingredients:

4 oz (115 g) sliced bacon, about 6 slices
4 medium-size russet potatoes, about 2 lbs (905 g) total
1/4 cup (60 mL) finely grated white onion
2 eggs
2 tbsp (30 mL) all-purpose flour
Kosher salt and black pepper to taste
Canola oil for frying
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) finely sliced green onion

Directions:

Preheat oven to 400°F (204°C).

Place bacon on parchment-lined baking tray and bake until well-browned and crisp, about 10 to 12 minutes. Remove from oven and transfer to plate or tray lined with paper towel. Allow to cool to room temperature. Crumble into small bits. Set aside.

Peel and finely grate potatoes. Transfer to double layer of cheesecloth or clean tea towel and wring out as much liquid as possible, reserving liquid. Transfer potatoes to large mixing bowl. Allow reserved liquid to sit for 2 minutes, then pour out (a layer of white potato starch should remain at bottom of bowl). Add potato starch to grated potato along with grated onion, eggs and flour. Season to taste with salt and pepper.

In a large frying pan, heat 1/4-inch (5-mm) layer of oil over medium-high heat until shimmering. Reduce heat to medium. Being careful not to overcrowd the pan, add 1/4-cup (60-mL) spoonfuls of potato mix to the pan and flatten with metal spatula. Fry until golden brown on first side, about 2 to 3 minutes. Carefully turn pancakes over and cook until golden brown and crisp, about 2 to 3 minutes more.

Reduce oven temperature to 200°F (93°C).

Transfer pancakes to tray lined with wire rack and keep warm in oven while repeating the process to cook remaining mix. Serve immediately topped with dollops of sour cream, sliced green onion and bacon bits.

Makes about 16 pancakes; serves 6 to 8

Tiramisu Pancakes

                                                         

  Tiramisu Pancakes

The notable makings of tiramisu come together here to create these delightfully pillowy and decadent flapjacks. Kids can skip the coffee syrup and opt for regular instead.

Ingredients:

Cocoa Mascarpone Pancakes
1/4 cup (60 mL) unsalted butter
2 1/2 cups (625 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar
2 tbsp (30 mL) sifted cocoa powder
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) kosher salt
2 eggs
1 cup (250 mL) mascarpone cheese
1 1/2 cups (375 mL) buttermilk
2 tsp (10 mL) vanilla
1 tbsp (15 mL) unsalted butter, for cooking pancakes
Coffee-infused Syrup
3/4 cup (175 mL) maple syrup
1 tbsp (15 mL) coffee beans or 1/2 tsp (2 mL) instant coffee granules
Mascarpone Topping
1/2 cup (125 mL) mascarpone cheese
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) granulated sugar
Cocoa powder for garnish

Directions:
For pancakes, melt 1/4 cup (60 mL) butter and set aside to cool.

Prepare infused syrup by combining syrup and coffee in small pot set over medium heat. Remove from heat once simmering lightly. Let cool 5 minutes. Fine-strain to remove coffee. If making ahead, infused maple syrup will keep well, covered and refrigerated, for up to 2 weeks.

Meanwhile, prepare mascarpone topping by whisking mascarpone with whipping cream and sugar until stiff peaks form. Refrigerate until ready to use. Will keep well in a sealed container in the fridge for up to 2 days.

Make the pancake batter by whisking flour with sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs with mascarpone cheese in a medium-size bowl. Whisk in buttermilk, cooled butter and vanilla. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.

Heat a large nonstick frying pan over medium. Add a little butter. When bubbling, pour 1/3 cup (80 mL) batter into pan. If the pan is big enough, add more batter for more pancakes. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 minutes. 

Using a wide spatula, flip and continue cooking until bottoms of pancakes are lightly golden, 2 to 3 minutes. (Don’t press pancakes while cooking or they will become tough.) Transfer to a plate. Repeat with remaining batter and butter as needed. 

Serve each cooked pancake stack topped with a spoonful of mascarpone topping. Sift cocoa overtop and drizzle with coffee-infused maple syrup.

Makes 12 pancakes for 4 to 6 servings

Decadent Navel Orange Brunch

Decadent Navel Orange Brunch

Ingredients:

Maple Infused Navel Orange Slices

4 navel oranges

2 tablespoons orange juice

2 tablespoons lemon juice

1/4 teaspoon sugar

1/4 cup real maple syrup

Directions:

Zest 2 tablespoons orange peel, reserve for pancakes.  Remove rind and white pith from the oranges.  Slice each orange into 5 or 6 slices.  Place in a microwave safe bowl.

Mix juices, sugar and syrup.  Spoon over slices.  Warm in microwave 15 seconds just before serving.

Orange Ricotta Pancakes

1 1/2 cups part skim ricotta cheese

1/2 cup sugar

2 tsp grated orange zest

2 tablespoon orange juice

2/3 cup all-purpose flour

2 large eggs

4 tablespoons butter, divided

Directions:

Whisk together ricotta, sugar zest, juice, flour and eggs until smooth.  Melt 1 tablespoon butter in a non-stick skillet ovr medium-low heat.  Pour 1/4 cup of butter for each pancake.  Melt 1 tablespoon butter as needed for each remaining pancake.  Cook until browned about 4 minutes per side.  Keep warm.

To serve, divide pancakes among 4 plated, adding butter and infused orange slices in between and on top pancakes.  Makes four servings. 

Blueberry-Walnut Pancakes

Blueberry-Walnut Pancakes

A generous pour of buttermilk and a drizzle of melted butter in the batter makes the pancakes light and fluffy.

Ingredients:

2 cups buttermilk
1 large egg, beaten
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 tablespoons unsalted butter, melted, plus extra for cooking and serving
1/2 cup frozen blueberries ¹
1/3 cup chopped walnuts
Maple syrup

Directions:

In a medium bowl, combine the buttermilk and beaten egg. In a separate large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the melted butter. Allow the mixture to sit for at least 15 minutes, or overnight in the refrigerator.

Heat 1 tablespoon of the butter over medium heat in a heavy skillet or griddle. When the butter is sizzling, pour about 1/4 cup of the batter per pancake onto the skillet, leaving space between the pancakes. (Depending on the size of your griddle, it’ll take 3 or 4 batches to make all the pancakes. Be sure to add more butter to the griddle between each batch.) Turn the heat to low and immediately place 5 or 6 frozen blueberries and 3 or 4 walnut pieces on each pancake. Cook until lightly brown, turning once with a spatula, about 4 minutes per side. Repeat with the remaining batter. Serve topped with a pat of butter and a drizzle of maple syrup.

Yield 12 pancakes

Whole Grain Buttermilk Pancakes

This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar, adding fiber while cutting calories, fat and sugar. Be sure to let the batter rest before griddling the flapjacks. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender. See the variations at the bottom of the recipe for five quick and easy toppers for these pancakes.

Ingredients

1 1/2 cups white whole-wheat flour*
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk or sour milk**
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla

Directions:

1. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. In a medium mixing bowl, whisk together egg, buttermilk, oil, sugar and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. (Do not overmix.) Let the batter sit, without stirring, for 10 to 15 minutes.
2. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure about 1/4 cup batter for each pancake and pour onto the skillet. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Variation

• Gooey Chocolate Orange and Cream In a small saucepan, heat orange marmalade over low heat, stirring until it is smooth and warm. Spoon marmalade over pancakes. Top with semisweet chocolate pieces, whipped cream and orange zest.

variation

• Lemony Blackberry and Goat Cheese In a small saucepan, heat blackberry syrup and fresh or frozen blackberries over low heat until syrup is warm and berries are slightly softened. Spoon over morsels of soft goat cheese (chevre) and lemon zest.

variation

• Peach-Almond Maple Syrup In a small saucepan, heat maple syrup and chopped, peeled peaches over low heat until syrup is warm. (If you use frozen peaches, you will need to thaw them slightly before chopping them.) Spoon over pancakes. Top with toasted sliced almonds.

variation

• Rummy Banana-Pecan In a small saucepan, melt butter and brown sugar over low heat, stirring until combined. Stir in sliced banana and cook until heated through. Add a splash of rum or rum flavoring. Spoon over pancakes and top with toasted coarsely chopped pecans.

variation

• Sweet Apple-Bacon In a skillet, fry bacon over medium heat until crisp; remove from pan. Discard drippings but do not wipe out pan. Add thinly sliced apple to the pan; cook over medium heat. Stir in cinnamon and brown sugar. Spoon apples over pancakes; top with crumbled bacon.

tip

• * White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.

tip

• ** No buttermilk? You can make sour milk as a substitute: Combine 1 tablespoon lemon juice or vinegar and enough nonfat milk to make 1 cup; let stand for 10 minutes.

make ahead tip

•  The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen, airtight in a single layer, for up to 3 months. Reheat in the microwave or oven.

Zucchine Feta Cakes with Yogurt Mint Sauce

Zucchini Feta Cakes With Yogurt Mint Sauce

Makes about 12.

Pancakes:
1 lb. zucchini, coarsely grated 4 oz. sheep’s milk feta cheese,
crumbled
3 T. chopped fresh dill
2 T. chopped fresh mint
2 T. chopped Italian parsley 1/2 tsp. salt
1/4 tsp. freshly ground pepper 1 cup flour
2 eggs, lightly beaten Vegetable oil for frying

Sauce:
1 cup Greek-Style yogurt
2 cloves garlic, minced
2 tsp. minced fresh mint or dill 1/2 tsp. salt
Garnish:
Tomato wedges for garnish Fresh mint sprigs for garnish

1. For Pancakes, combine grated zucchini, feta cheese, dill, mint, parsley, salt and pepper in a large bowl. Using a fork, stir in the eggs and flour. For sauce, combine all ingredients in a small bowl; cover and refrigerate until serving time.
2. Pour enough oil into a nonstick skillet to a depth of 1/8 inch. Heat oil over medium heat until very hot but not smoking. Drop rounded tablespoons of zucchini mixture into hot oil. Fry pancakes, flattening slightly, until golden, about 2 minutes on each side. Drain on a rack or paper towels. Serve arranged on a platter garnished with tomato wedges and fresh mint. Top each pancake with a bit of the yogurt sauce.

Light, Fluffy and Rich Pancakes

This is another recipe of the NY Times sent to me by my daughter Mary.

  Light, Fluffy and Rich Pancakes 

Ingredients:

1 cup ricotta or cottage cheese

1 cup sour cream or plain yogurt
3 eggs, separated
½ teaspoon baking soda
1 cup all-purpose flour
Dash salt
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons grated lemon zest
Butter or grapeseed or other neutral oil as needed.

***

Directions:

1. Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry.
2. Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter.
3. Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side. Serve immediately.
Yield: 4 servings.

  Whole-Grain Pancakes

Time: 30 to 40 minutes
Ingredients:

Butter as needed
1 cup whole-wheat flour
2/3 cup buckwheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon ground coriander or cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, separated
2 cups milk.

***

Directions:

1. Melt 3 tablespoons butter. In a large bowl combine flours, sugar, baking powder, spices and salt.
2. Beat egg whites with an electric mixer or a whisk until stiff peaks form, but do not overbeat. In separate bowl beat milk, yolks and melted butter until foamy, a couple of minutes. Add milk mixture to flour mixture and give a couple of good stirs, but do not overmix. Fold in egg whites and stir until batter is just evenly colored and relatively smooth; it’s O.K. if there are some lumps.
3. Heat a large skillet (preferably cast iron) or griddle over medium heat until a few drops of water dance on its surface. Add butter as needed (or use a thin film of neutral oil, like grapeseed or corn). When skillet is hot, spoon batter into pan. Cook until bubbles form and pop, about 2 minutes; you may have to rotate cakes to cook them evenly, depending on your heat source and pan. Then carefully flip pancakes. Cook until well colored on other side, another minute or two more. Serve or keep in warm oven for a few minutes.
Yield: At least 6 servings.

Coconut Macaroon Pancakes

Heidi's Coconut Macaroon Pancakes

These are glorious. I printed the recipe the moment I read it on 101 Cookbooks. They are something of a happy experiment for Heidi - and I can only hope she has more of them!

These aren't your light and fluffy pancakes, no sir. They are dense (yet delicate), sweet and chewy. They are everything that is wonderful about the coconut macaroon, but miraculously a pancake instead. Now, I am a big fan of the fluffy pancake, but these are certainly a treat. Dave didn't love them as much as I did, but that's because he has "texture issues" with coconut. I love him anyway.

The only real trick to these is the flipping. The shredded coconut doesn't spread as much as the batter as they cook, which means you'll have a bit of thin pancake around the periphery of the pancake... and it is a little daintier than the center - which makes it a little iffy on the flip. Take your time and you will be rewarded.

I chose not to syrup them - a little butter did me fine. With a side of bacon, these beauties made a wonderful mid-week dinner. (I even took some leftovers for lunch! Lucky me!)

Look for shredded coconut where each thread is thin and at least 1/2-inch long. Not dusty or fleck-like. If you make the batter the night before, the batter will thicken up quite a bit. Give it a stir, but dont worry about it beyond that. Drop little scoops onto the griddle - they will flatten out when they come into contact with the heat. They go from golden to burnt in a flash, so stay attentive. I prefer to use whole wheat pastry flour for this recipe but you can substitute whatever you have on hand - all-purpose flour, or regular pastry flour. Lemon zest might be a great addition, as would ginger, and/or toasted, chopped macadamia nuts.

Ingredients:
1 14-ounce can of coconut milk
2 tablespoons honey (or agave nectar)
1 /4 cup whole wheat pastry flour (or all-purpose or regular pastry flour)
3 cups unsweetened dried shredded coconut
scant 1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
3 large eggs. whisked in a medium bowl
1/4 cup brown sugar

Directions:
In a small saucepan heat the coconut milk and honey, bring barely to a simmer.                                                                                                    

In a separate large bowl combine the flour, coconut, salt and baking powder. Stir the coconut milk into the flour mixture.

Whisk about 1/3 cup of the coconut mixture into the eggs. Now quickly mix the eggs back into the large bowl of coconut batter. Stir until well combined. You can do this the night before if you like.

Heat your favorite non-stick (or very well-seasoned) skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Drop a heaping tablespoon into the skillet, sprinkle the top with a bit of brown sugar. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Makes dozens of silver dollar sized pancakes, or a dozen or so larger ones.

The Great Pumpkin ..... Flash Back Friday. Even Charlie Brown would agree!

Pumpkin Pancakes and Toasted Pumpkin Seeds

Halloween is the second most decorated and celebrated day in America. Beautiful orange pumpkins are everywhere. I used to make pumpkin puree with the pumpkins we used for the season in Ohio after the day was past. There was always a pumpkin for each child. We never wasted the seeds as that was the final treat of the pumpkin for the children. More recently I have since learned so many different uses for the puree. I use it in soup, pie, cookies, cakes, cheesecakes, and now pancakes. Here is a recipe for pancakes and also for the seeds to eat as a healthy snack! Remember the puree freezes so well and "Waste not, want not"!!!! Just cut the pumpkin in half (half way between stem and blossom end. Bake at 250 for a couple of hours. You will see the half loose it's shape as the top collapses inward. and it is done. Scoop out the pumpkin when cool and add the juice to the pumpkin. Process in a blender or food processor. and freeze in measured amounts. I use my large muffin tins with one cup amounts. They have a finish that allows easy release. I also freeze in "pie amounts".

Ingredients:

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 Tablespoon vegetable oil

2 Tablespoons vinegar

2 cups all-purpose flour

3 Tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground all spice

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

***

Directions:

Mix together the milk, pumpkin puree, egg, oil, and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture just to combine.

***

Heat a lightly oiled griddle and frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Makes 12 pancakes

***

Serving suggestion: Heat your syrup and add a little cinnamon.

************

Toasted Pumpkin Seeds

Don't throw away the pumpkin seeds. They make a tasty, quick and nutritious snack.

Directions:

1 1/2 Tablespoons butter

1/2 teaspoon salt

1/8 teaspoon garlic powder

2 teaspoons Worcestershire sauce

2 cups pumpkin seeds

****

Combine the ingredients and stir well to coat. Spread on a cookie sheet and bake at 275 for one hour.

Skinny Pancakes ..... Flash Back Friday To The Days Of Skinny Pancakes aka Crepes

Skinny Pancakes

Many years ago my friend Vigdis gave me this recipe for Skinny Pancakes. She would send a birthday card to her neighbor children with a coupon for a breakfast of Skinny Pancakes. She was well known in her neighborhood for this recipe. Our children liked them equally as well and I occasionally made them for our family.

Ingredients:

2 eggs

1 1/4 cup milk

1/2 teaspoon salt

1 cup all purpose flour

1/4 cup sugar

***

Directions:

Beat two eggs until light in a medium sized bowl; blend in 1 1/4 cup milk and 1/2 teaspoon salt. Sift one cup all purpose flour and 1/4 cup sugar into egg-milk mixture; beat with rotary beater just until smooth. Be light handed as over beating batter tends to toughen pancakes. Batter will be thin.

***

Melt a small amount of butter in skillet. If using an electric skillet, heat to 340 degrees. Place enough batter to cover the bottom of skillet, tilting the skillet slightly to spread the pancake thin. Bake until the top looses it's gloss and sides lift easy. Flip pancake and bake other side. When done, place filling in pancake and roll into a finger shaped roll.

***

TIP: These skinny pancakes aka crepes can be filled with jams, jellies, nutella the chocolate hazelnut spread or fruit in a glaze. I like just a little butter and sifted confectioners sugar sprinkled over the top.