Potato and Whole Grain Spelt Pancakes

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

There’s nothing like good old fashioned potato pancakes as a side dish. It’s an awesome way to use up leftover mashed potatoes. You can serve these potato pancakes with meat patties, or simply enjoy them as breakfast.





May I take this opportunity to wish you all a very happy and blessed Christmas and success and health for the New Year 2012!




So wünsche ich Euch von Herzen ein frohes und gesegnetes Weihnachtsfest und viel Erfolg und Gesundheit für das Neue Jahr 2012!

200 g Potatoes 75 g Whole grain spelt flour 1 tsp Baking powder 1 Egg 1 Egg yolk 100 ml Milk Salt and white pepper 3-4 tbsp Butter

1. Thoroughly clean the potatoes and place them in a medium sized pot. Cover with cold water and bring to a boil. Add in about 1 teaspoon of salt. Cook, uncovered, until potatoes are tender all the way through, about 20 minutes.
   
2. Drain potatoes and let cool slightly. Peel the potato and push potatoes through a ricer into a large bowl or mash with a large fork thoroughly. Add in spelt flour and baking powder, then add in whole egg and egg yolk. Gradually pour in milk, stirring well to make a smooth batter. Season the batter with salt and pepper.
   
3. Place 1 tablespoon of the butter in a large skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet. You should be able to cook 3 pancakes at a time, allowing enough space between them so they have a nice round shape.
   
4. Cook about 2 minutes on the first side, flip them over and cook about 1 minute longer. Remove from the pan, and keep warm. Continue adding butter to the pan and frying the rest of the batter. Serve the pancakes warm as a side with ground meat patties.

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com

Zucchini Buckwheat Pancakes

These zucchini pancakes are prepared with grated zucchini and a hint of cheddar cheese. Serve them with a dollop of sour cream. This is much easier to persuade your kids or your picky hubby to eat their veggies. And if you are growing zucchini, then this is also one very delicious way to use up a lot at once. I used the mild cheddar, which is matured about 4 months, for the recipe, but Feta, or parmesan would work great too.

300 g Zucchini, grated 2 Shallots, finely chopped 2 Eggs 60 g Cheddar, grated 1 tbsp Parsley, chopped 1 tbsp Spring onion, chopped

1 Garlic, minced 3 tbsp Buckwheat flour©angiesrecipes 3 tbsp Wholewheat flour Salt and pepper to taste Oil for frying

1. Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
   
   
2. Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.

Zucchini Buckwheat Pancakes

Dessert Crepes (vanilla carrot flavoured)

Crepe, originated in France, is a type of thin pancake, and can be served either with savory or sweet fillings. You don't have to buy a crepe pan, unless you don't mind crowding up your kitchen. (today I just packed 4 skillets/pans away....yes, they have to go to the cellar). So if you have a non-stick pan, it would be just fine.

• 110 g German #405 flour
  
  
• 1/4 tsp Salt
  
  
• 2 tbsp Corn oil
  
  
• 180 ml Milk
  
  
• 110 ml Carrot honey juiceangiesrecipes or orange juice
  
  
• 1 Egg
  
  
• 1/2 tsp Vanilla extractangiesrecipes
  
  

1. Combine the flour and salt together in a bowl. In another mixing bowl, whip oil, milk and carrot honey juice together. Sift the flour mixture into the liquid and stir until the batter is free of lumps and smooth. Batter will be thin, like heavy cream. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
   
   
2. Grease an 8-inch nonstick pan lightly and heat over medium-high heat. Pour 2 tablespoons of batter into pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. Repeat with the remaining batter.
   
   
3. Fill crepes with desired filling or stack them after they have cooled and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw before using.

Fluffy Almond Pancakes

60 g German #405 flour 70 g Almond, groundangiesrecipes 1/2 tsp Baking powder 1/2 tsp Baking soda Pinch of salt

12 g Vanilla sugar 1 Egg, separate 125 g 3.5% Plain yogurtangiesrecipes 200 g Milk Butter to pan-fry

1. 
   
   Blend the flour, ground almond, baking powder, baking soda, salt and vanilla sugar together in a bowl. In another bowl, whisk together yogurt, milk, and egg yolk. Blend into the flour mixture just until all ingredients are moistened.
   
   
   
   
   
   
2. Beat egg white until stiff. Fold into the batter until well incorporated. Melt a small amount of butter in a pan or skillet on the medium heat. Add 3 tablespoons batter into the skillet, tilt skillet to spread slightly. When bubbles are popping about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.