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Showing posts with label pancakes. Show all posts
Showing posts with label pancakes. Show all posts

Thursday, March 5, 2015

Thanksgiving Leftovers SundaySupper Featuring Italian Mashed Potato Pancakes

I think Im in denial that Thanksgiving is less than a week away...in my mind, we just celebrated Halloween! However, the calendar definitely tells me otherwise. Were headed home to Houston to spend the long holiday weekend with our families, which is always a good time. Thanksgiving is all about time spent with family and friends...and enjoying lots of good food! If youre like us, we end up with lots of turkey and other dishes left after the big feast. A big plate of Thanksgiving leftovers is great...but they get a little tired after a meal or two. Today, the #SundaySupper group is sharing fantastic recipe ideas to repurpose those Thanksgiving leftovers into tasty treats! Our hostess is Jennie from The Messy Baker Blog. 

 For many people, leftover mashed potatoes are a particular challenge. But...they dont have to be! My tasty Italian Mashed Potato Pancakes transform leftover plain mashed potatoes into a savory Italian delight. Mashed potatoes are the base for these savory pancakes. Theyre flavored with pancetta, mozzarella cheese, and Italian herbs. After being pan-fried to crispy perfection, theyre topped with a homemade quick-cook tomato sauce and Asiago cheese. These versatile potato pancakes can be a side dish, light lunch...or even paired with eggs for a hearty weekend brunch. 
Italian Mashed Potato Pancakes
a Weekend Gourmet Original
Ingredients (makes four large pancakes):
  • 2 cups cold leftover mashed potatoes
  • 1 cup shredded mozzarella
  • 2 ounces cooked diced pancetta
  • 2 cloves garlic, grated
  • 1 tbs. chopped parsley
  • 1 tbs. chopped basil
  • 1/3 cup grated parmesan [NOTE: I used a parmesan blend flavored with red pepper flakes]
  • 1/2 cup all-purpose flour
  • 1 egg
  • 1 cup Asiago cheese
  • 1 tbs. olive oil
  • 1 tbs. butter
For the tomato sauce:
  • 2 ounces diced pancetta
  • 1/2 white onion, chopped
  • 2 garlic cloves, minced or grated
  • 14-ounce can crushed tomatoes
  • 1/2 cup red wine
  • 1 tbs. chopped fresh basil
  • 1 tbs. chopped Italian parsley
  • 1/2 tsp. crushed red pepper flakes
  • Salt & pepper to taste
To coat the pancakes:
  • 1 cup all-purpose flour
  • 1/2 cup grated parmesan
Directions:
Step 1: Make the tomato sauce by adding the diced pancetta to a large non-stick skillet. Cook over med-high heat, until the pancetta is cooked. Remove half of the pancetta and reserve. Add the onion and garlic and cook 3-4 minutes, until the onion is translucent. Add the tomatoes, red wine, basil, parsley, red pepper flakes, and salt & pepper. Cook to combine and bring to a boil. Reduce heat and simmer for 30 minutes, until the sauce has reduced and thickened.
Step 2: To make the potato pancakes, add the mashed potatoes, mozzarella, parmesan, reserved pancetta, parsley, garlic, basil, flour, and egg. Using pristinely clean hands, throughly combine the ingredients. Shape the mixture into four large (or 6 smaller) pancakes. Add the coating ingredients to a shallow bowl. Dredge each potato pancake in the seasoned flour.
Step 3: Heat the butter and olive oil in a large non-stick skillet over medium heat. When the oil mixture is bubbly and the skillet is hot, carefully add the pancakes. Cook for approximately 5 minutes, until the pancakes are crusty and golden. Use a pair of spatulas to carefully flip the potato pancakes over. Theyre pretty fragile, so dont panic if they fall apart -- simply push them back into a round with the spatula.
Step 4: Cook the pancakes an additional 5 minutes, until the other side is crusty and golden brown. Flip twice more, cooking an additional 2-3 minutes per side. You want both sides of the cake to be crispy and dark golden brown. Carefully transfer 1-2 pancakes to a plate. Spoon some of the tomato sauce on top, then sprinkle with shredded Asiago cheese.
These savory pancakes turn leftover mashed potatoes into a delicious Italian dish! Theyre crispy on the outside, but remain perfectly creamy on the inside. Each bite contains a bit of melted mozzarella and a subtle basil flavor. With pancetta in both the pancakes and the hearty tomato sauce, each bite has a smoky background flavor. The sprinkle Asiago on top takes the entire dish over the top. If you find yourself with a mountain of leftover mashed potatoes next weekend, I hope youll give these flavorful potato pancakes a try!

 While youre at it? Check out all of the fabulous Thanksgiving Leftover recipes the #SundaySupper bloggers are sharing today! Theyre sharing ideas for revamping leftover turkey, stuffing/dressing, cranberry sauce, and other side dishes. Theres sure to be something that youll want to try out during the post-Thanksgiving weekend! 

Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauced Corn Bread Muffins by Rhubarb and Honey

Main Dish:
Leftover Pie by Janes Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindys Recipes and Writings

Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Mommas Meals
Cheesy Jalapeño Potato Cakes by Bobbis Cozy Kitchen

Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpys Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amees Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers

Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker

Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-Ds Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian


Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoors Adventures

 SSbadge-150x150Be sure to join the #SundaySupper conversation on Twitter today!We tweet throughout the day and share recipes from all over the world. Our weekly Twitter chat starts at 7 p.m. ET/6 p.m. CT. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, please visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Thursday, February 5, 2015

SundaySupper Squash Fest Featuring Zucchini Corn Pancakes

This week, #SundaySupper is having a Squash Fest! Our hostesses are Alice from A Mama, Baby & Shar-Pei In the Kitchen and Christy from Confessions of a Culinary Diva. They challenged us to come up with recipes featuring squash. While the weathers turning cooler in many parts of the country and thoughts are turning to pumpkin and Winter squashes...were still "enjoying" Summer-like weather here in Texas. My recipe this week features a duo of Summer veggies: zucchini and sweet corn!

 My Zucchini-Corn Pancakes are savory pancakes that make a perfect light Summer lunch, a dinner side dish with grilled meats, or even a weekend brunch entree. I used a recipe that I found at Food Networks website as my jumping off point. To their basic recipe that features both flour and cornmeal, I added green onion, basil, and crumbled goat cheese. I served my pancakes with sour cream and chunky salsa for topping. My batch made 8 pancakes -- plenty for for 2-3 hungry people. For larger crowds, feel free to double the recipe. For fun appetizers, simply make the pancakes smaller. See? This veg-friendly recipe is very versatile!

 Zucchini-Corn Pancakes
adapted from Food Network

Ingredients:
  • 1 medium zucchini, coarsely shredded + 1/4 tsp. salt
  • 2 green onions, thinly sliced
  • 1/2 small shallot, finely chopped
  • 3/4 cup frozen corn kernels 
  • 1 tbs. finely chopped basil
  • 1/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/2 cup crumbled goat cheese
  • 1/2 cup milk (can sub buttermilk)
  • 1 large egg
  • Salt & pepper to taste
  • 4 tsp. olive oil, for frying
  • Cajun seasoning
  • For topping: sour cream and salsa
Directions:
Step 1: Trim the ends off the zucchini. Using a box grater, grate the zucchini into a bowl. Sprinkle with 1/4 tsp. salt and toss well to combine; let the zucchini sit for 10 minutes. Wrap the zucchini in a kitchen towel and squeeze to remove the excess water. Place the dried zucchini shreds in a large bowl, along with the green onion, shallot, corn, and basil. Stir well to combine.
Step 2: Add the flour, cornmeal, baking soda, goat cheese, egg, and milk to the veggie mixture. Add salt & pepper to taste. Stir until the ingredients are evenly combined into a pancake batter. Set aside for 10 minutes to allow the batter to thicken to the proper consistency.
Step 3: While the pancake batter rests, heat 1 tsp. of the olive oil in a non-stick skillet over medium heat. When the pan is well heated, cook two pancakes at a time using a 1/4-cup measure. Cook the pancakes for 3-4 minutes. Using a sturdy spatula, flip the pancakes over. Cook 3-4 minutes longer, until the pancakes are crispy and golden brown. 
Step 4: Repeat Step 3 until you have made 8 pancakes, using 1 tsp. olive oil for each pair of pancakes that you cook. As the zucchini-corn pancakes cook, sprinkle them with Cajun seasoning. Place the cooked pancakes on a warmed serving platter. Serve the pancakes with bowls of sour cream and salsa on the side for topping. 
Wowza...these savory pancakes are so delicious! The combination of cornmeal and flour gives them an almost cornbread-like flavor...and zucchini and corn are meant to be paired together. The flavors of the basil, shallot, and green onions work really nicely with the zucchini and corn. The pockets of melted goat cheese? Heaven! I loved the subtle spice that the Cajun seasoning and salsa provided. If you have any leftovers, these pancakes are great at room temperature...and they reheat well too!

 Wait until you see the wide range of squash recipes the #SundaySupper crew is sharing today! Weve got everything from sweet to savory...and were featuring a wide range of squash varieties. Youre sure to find something that youll want to try out in your own kitchen.

Starters – Appetizers & Cocktails:
  • Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
  • Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
  • Zucchini Pizza Bites from Mommas Meals
  • Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
  • Zucchini Pickles from Janes Adventures in Dinner
  • Zucchini Relish from Magnolia Days
Soups & Salads:
  • Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
  • Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Mommas Kitchen Chaos
  • Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
  • Tofu Vegetable Soup from What Smells So Good?
  • Zucchini Cheese Soup from Noshing with the Nolands
  • Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
Main Dishes:
  • Acorn Squash Ramen from Ninja Baking
  • Beef, Butternut & Potato Pie from Cindys Recipes and Writings
  • Beef Ragu over Spaghetti Squash from The Texan New Yorker
  • Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
  • Chorizo-Stuffed Zucchini from La Cocina de Leslie
  • Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
  • Italian Sausage Zucchini Lasagna from Curious Cuisiniere
  • Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
  • Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
  • Sausage Stuffed Zucchini Cups from Bobbis Kozy Kitchen
  • Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
  • Spaghetti Squash Casserole from Shockingly Delicious
  • Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoors Adventures
  • Stuffed Red Kuri Squash from Food Lust People Love
  • Zucchini-Corn Pancakes from The Weekend Gourmet
Side Dishes:
  • Cheesy Thyme Baked Acorn Squash from An Appealing Plan
  • Creamy Baked Acorn Squash from Simply Gourmet
  • Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
  • Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
  • Roasted Kabocha Squash from Peaceful Cooking
  • Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
  • Spaghetti Squash Fritters from Nosh My Way
  • Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
  • Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
  • Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
  • Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
  • Chocolate Zucchini Pancakes from Brunch with Joy
  • Granny’s Zucchini Bread from Pies and Plots
  • Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
  • Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpys Honey Bunch
  • Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
  • Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
  • Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
  • Zucchini Brownies from Eat, Drink and Be Tracy
  • Zucchini Lemon Ginger Bread from Hezzi-Ds Books and Cooks
Sunday Supper MovementI hope that youll join the #SundaySupper conversation on Twitter later this evening! We tweet throughout the day, and we share recipes from all over the world! Our weekly Twitter chat starts at 7:00 pm EST/6:00 pm CST. Be sure to follow the #SundaySupper hashtag and remember to include it in your tweets to join in on the chat. We have a great time chatting about each weeks topic. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Saturday, January 31, 2015

Hash Brown Potato Pancakes

Hash Brown Potato Pancakes


We used to love to make potato pancakes with our leftover mashed potatoes as a kid and they were goooood. This new spin on them, though, I think is even better.




Idaho russet potatoes, Monterey Jack cheese, fresh green onions, bright red bell peppers AND a little crispy pancetta thrown in just for good measure (okay, for good taste).


This is the pre-packaged pancetta I often buy at Gelsons,
or you can go to the deli counter and have them slice it for you

cooked pancetta, red bell pepper, green onions, Idaho russet potato, eggs, garlic


Serves 6 (serving size one 5-in pancake)

Ingredients:
2 medium to large size Idaho russet potatoes, peeled and shredded
10 pieces of thinly sliced pancetta, cooked (or cooked bacon or ham)
1 cup shredded Monterrey Jack cheese
2 large cloves garlic, minced
1/2 red bell pepper, diced
3 green onions, chopped (green and white parts)
3 eggs, beaten
1 teaspoon kosher salt
lots of fresh cracked pepper
2 Tablespoons canola oil, plus more if needed
creme fraiche or sour cream, for garnish
fresh chives, for garnish

In large bowl mix together potatoes, pancetta, cheese, garlic, bell pepper, onions, eggs, salt, and pepper using your hands.

Heat skillet over medium high heat and add oil. Form patties and place in hot skillet. Cook approximately 1-2 minutes per side or until browned. Do not overcrowd pan and work in batches until done.

As you remove patties place on paper towel-lined plate to absorb any excess oil or moisture. Use paper towels in between layers as you stack them on the plate.

Serve with a dollop of creme fraiche or sour cream, and chives if desired.

use your shredder/grater attachment for your food processor and it will grate the potatoes in a few seconds
(if you dont have a food processor, grate by hand using a box grater)


mixture ready to be formed into patties and fried


frying patties


cheesy and yummy!

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Sunday, January 25, 2015

How to make classic Danish Pancakes



Danish pancakes is a special treat and it is served as a dessert. The Danish pancakes seem to be a little sweeter than crepes. This delicious dessert will impress your family and friends for sure.  Your guests will be buzzing in anticipation to have the Danish pancake for dessert. 

 
Danish pancakes are very easy to make. Most of the ingredients you probably already have in your kitchen.  It does take a little time because you want to make at least two large pancakes for each person to enjoy.  The pancakes are made one at a time in a large skillet similar to making crepes.   

 Ingredients:
  • 1 cup of all-purpose flour
  • 2 teaspoons of sugar
  • a pinch of salt
  • 2 eggs
  • 2 cups of milk
  • European butter for frying
  • grated lemon peel 
  • optional filling for the pancakes such as sugar, fresh fruit, or preserves
 Cooking Utensils:
  • a whisk or a fork
  • small bowl
  • spatula
  • grater
  • a large non-stick frying pan
  • measuring cups
  • measuring spoons



Directions:
  1. Add all ingredients (except butter) into the bowl.  Mix well until all clumps are gone.
  2. Let the batter sit in a large measuring cup for 20 to 30 minutes. 
  3. Now you are ready to start frying pancakes! Add a bit of butter to a non-stick skillet and heat until medium warm.
  4. Tilt the pan approx 90 degrees and pour batter from the top. The batter will, run down and fill the pan from rim to rim. You can also pour the batter in the middle of the pan and quickly make circling motions to distribute the batter all over the pan. The goal is to have as thin a batter layer as possible.
  5. Cook until the pancake is a bit stiff.  Before you flip the pancake be sure the pancake is firm on the edges. 
  6. When ready flip over the pancake.  You will see it is nice and golden brown. Cook the other side for another 1 minute.  The pancake should be light brown on both sides.
  7. When ready, remove the Danish pancake from the frying pan.
  8. Repeat the steps until you have used up all of the batter.

The smell of danske pandekager on the pan is sure to attract everyone in the neighborhood.

 
Danske pandekager can be eaten in many ways. Usually there is a large stack of pancakes on a serving dish for everyone to share.  We usually pass around the serving dish so at least each person has one or even two on their plate. 

The traditional way is to eat Danish pancakes is to drizzle sugar or marmelade in the center of the pancake.  Then roll up the pancake into a roll. 

  

If you have fresh fruit either strawberries
or raspberries

are wonderful to serve with the Danish pancakes on the side. 


 
In Denmark, pandekager are normally served at kaffetid (coffee hour) at 3 p.m. Formally we usually have coffee or tea with the pancakes.  If we have guests,  we serve the pancakes on our Royal Copenhagen China and our Georg Jensen silverware. 

We hope you enjoyed our Scandinavian recipe.  Please check out our other postings including and subscribe to our blog!  


*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
Please let us know what you think!
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