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Archive for the ‘Breakfast Dishes’ Category

Over a year ago, I went with my sister to visit friends in Virginia who live not far from the Blueridge Parkway. One rainy day we drove up the parkway to have dinner at the Mabry Mill Restaurant which is at an old historical mill in the area where grains were ground using water power from a nearby stream. There were lots of other community events that took place there too as well. During part of the year there are demonstrations of  some of those activities which include blacksmithing, apple butter making, chair caning, basket weaving, spinning and weaving yarn and woodworking.  However, on the day we first visited it was raining and nothing was happening outside. We did walk around looking at some of the structures that were used to divert the water to drive the grindstones of the mill which were impressive and we  saw some of the setups for the the other demonstrations.

However our goal that day was to have dinner there and of special interest to me were the pancakes which they serve any time.  Originally I assume the pancakes were made from grains ground there and so they try to honor that tradition.  After looking over the menu since I couldn’t decide whether to choose corn, buckwheat or sweet potato pancakes, I chose the three stack which had one of each kind. I thought I would like the buckwheat the best as I remembered having them growing up. However, the buckwheat I remembered from my childhood must have been a milder blend containing  less buckwheat because their buckwheat pancakes had a strong buckwheat flavor. I enjoyed all of them, but surprising to me the sweet potato was my favorite.

After we ate, we looked around the restaurant’s gift shop and I noticed they sold containers of the pancake mixes. But it wasn’t until some time later I regretted not buying the sweet potato pancake mix. In order to satisfy my desire to have them again I decided to try making them myself using leftover cooked sweet potatoes. My pancake recipe follows along with my experiment to make sweet potato waffles showing a picture of the waffles. Needless to say both recipes have turned out well after tweaking and I now serve them on a regular basis.

Sweet Potato Pancake Recipe makes 8  about 4 – 5 inch size

Sweet Potatoes (1 or 2 depending on size)         1/2 tsp fresh grated nutmeg

1 1/2 cups all-purpose flour                                     2 eggs beaten

3 1/2 tsp baking powder                                            1 1/2 cups milk

1 tsp salt                                                                            1/4 c butter/olive oil

Cook sweet potatoes in microwave and as soon as they can be handled, peel and put through a potato ricer or mash well.  You will need about one cup of mashed sweet potato for this recipe. The sweet potato can be prepared the evening before and refrigerated.

Sift the dry ingredients together into a medium bowl and set aside. Combine riced sweet potato, beaten eggs, milk and butter/oil (I use 1/8 cup each, but you can use all of either one if preferred) in another container. Blend the sweet potato mixture and the flour mixture to make a batter adjusting to get the proper consistency.

Using a preheated lightly greased griddle, drop batter by large spoonfuls (I use a big melamine cooking spoon) to make 4 – 5 inch pancakes. Cook until golden brown and when the surface begins to bubble turn and cook the other side until it is golden brown.

These pancakes go well with bacon or sausage and topped with maple syrup and butter.

Sweet Potato Waffles recipe makes two 4-section square waffles

1/2 cup all purpose flour                                 1 cup of riced sweet potatoes (see above my technique for prep)

2 eggs,  beaten                                                      1/4 cup milk

1/4 cup butter/olive oil                                   3 T sugar

scant tsp baking powder                                   pinch of salt

1/8 tsp nutmeg

Blend together the milk, riced sweet potatoes, butter/oil and eggs.

Whisk together the dry ingredients and blend them into the wet mixture. Adjust until you have a thick consistency that pours onto the heated waffle iron — you may have to spread it out with a heat resistant spatula so you don’t get so much on it that it overflows too much. Cook until they reach a rich golden brown. Serve with maple syrup or fruit of your choice.  Try these sweet potato breakfast recipes and see if you don’t like them too.

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Pancake Variations

Originally I planned to highlight this blog with my version of Peachy Pancakes, but my daughter, Annalisa beat me to it with her blog, so here’s a link to her blog so you can read about them from her site. In fact I must credit her husband for this idea since he introduced them to me at their house. http://www.annalisala.com/2011/01/15/peachy-oven-pancake/ I will add to this concept by introducing German Pancake or Dutch Babies which is likely a plain version of the Peachy Pancake. Also along this line I’ll mention another fruit version, the apple pancake, that my sister-in-law made for us when we visited her.  In all cases these pancakes are baked in the oven and tend to puff up as they bake. I think one could vary the fruit and make many variations of this recipe.

Recently I was watching a television program that my husband taped on the best breakfasts. This show was where I learned about German Pancakes or Dutch Babies. I was so intrigued with the name Dutch Baby that I had to look up a recipe. After reading the recipe, I decided it was actually like the Peachy Pancake without the fruit. So I decided to try making it and had fantastic results. But the first time I forgot to even get a picture, so naturally we had to try it again. The recipe follows with a photo.

Dutch Baby

3 eggs at room temperature                        1/2 cup milk

1/2 cup sifted bread flour                             1/8 tsp vanilla extract

1/8 tsp ground cinnamon                             7 tsp butter at room temperature

Powdered sugar (optional)                           maple syrup

Preheat oven to 450 degrees. Place an 8″ cast iron skillet rack on a rack in the middle of the oven while you prepare the batter.

Beat eggs until light and fluffy, then beat in milk, vanilla, and cinnamon.  Blend in flour using a lower speed until it is incorporated, then beat on higher speed until smooth and creamy.

Remove skillet from oven and add butter, swirling skillet until it is melted and the bottom and part way up the sides of the pan are coated. Pour batter into the hot buttered pan and put in oven.

Bake 20-25 minutes until pancake is fluffy and golden brown. Watch carefully not to burn after 20 minutes as mine was done in just 20 minutes. Remove from oven and serve. Some people dust the pancake with powdered sugar and serve it with maple syrup or jelly or fruit such as strawberries.

I will end this post here since I lost the rest of it when I was distracted. Hope everyone who tries these recipes for baked pancakes finds them as tasty as my family.

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Latkes

Over last few weeks I’ve been making several variations of potato katkes. As many people know Latkes, or potato pancakes, were eaten by Ashkenazi Jews during the Jewish Hanukkah festival in honor of the miracle of their oil lasting longer than they anticipated.  So for anyone who has eaten the typical version, this post will offer some new ideas and possibly inspire my readers to experiment with the basic recipe creating more recipes. In addition vegetarians might enjoy these recipes since they can be a meal by themselves.

I’ve copied these recipes from the internet which are from the magazine, Cooking Light, DECEMBER 2010 issue, that I receive monthly. The first one is the classic recipe and I usually serve the classic version with applesauce,  sour cream and strawberry jam.  It goes well with eggs and bacon or sausage to round out an omnivore diet if served for breakfast.  For other meals they can be a side dish.

Classic Potato Latkes

  • 3 1/2  cups  shredded peeled baking potato (about 1 1/2 pounds)
  • 1 1/4  cups  grated onion
  • 6  tablespoons  all-purpose flour
  • 1  teaspoon  chopped fresh thyme
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1  large egg
  • 1/4  cup  olive oil, divided
  • 3/4  cup  unsweetened applesauce
  • Dash of ground cinnamon

1. Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

2. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.

My December issue of this  magazine arrived just as I was preparing butternut and hubbard squash for the holidays to make pies, soups or whatever —  which in this case turned out to be this version of latkes.

Curried Butternut Squash and Potato Latkes with Apple Salsa

  • 1 1/2  cups  finely chopped Gala apple
  • 1  tablespoon  fresh lime juice
  • 1/4  cup  thinly vertically sliced red onion
  • 1  finely chopped seeded serrano chile
  • 5  tablespoons  chopped fresh cilantro, divided
  • 5/8  teaspoon  kosher salt, divided
  • 3  cups  shredded peeled butternut squash (about 3/4 pound)
  • 3  cups  shredded peeled baking potato (about 3/4 pound)
  • 1  cup  grated onion
  • 6  tablespoons  all-purpose flour
  • 1  teaspoon  curry powder
  • 1/2  teaspoon  ground coriander
  • 1/4  teaspoon  freshly ground black pepper
  • 1/8  teaspoon  ground cinnamon
  • 1  large egg
  • 1/4  cup  olive oil, divided

Preparation

1. Combine apple and lime juice in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.

2. Combine squash, potato, and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour, and next 5 ingredients (through egg) in a large bowl; toss well.

3. Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.

Finally I tried the third recipe from the magazine and luckily since I love to cook, I had all these ingredients on hand.  I must say we enjoyed all these recipes and now I find it difficult to make the classic recipe because when I start to make them I start looking around to see what I might add to perk them up.

Cilantro-Jalapeño Latkes with Chipotle Sour Cream

  • 6  tablespoons  light sour cream
  • 1  tablespoon  chopped chipotle chile, canned in adobo sauce
  • 3/4  teaspoon  grated lime rind
  • 1  teaspoon  fresh lime juice
  • 6  cups  shredded peeled baking potato (about 1 1/2 pounds)
  • 1  cup  grated fresh onion
  • 6  tablespoons  all-purpose flour
  • 1/2  cup  chopped fresh cilantro
  • 2  tablespoons  finely chopped seeded jalapeño pepper
  • 1  large egg
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1/4  cup  olive oil, divided

1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.

2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.

  • 6  tablespoons  light sour cream
  • 1  tablespoon  chopped chipotle chile, canned in adobo sauce
  • 3/4  teaspoon  grated lime rind
  • 1  teaspoon  fresh lime juice
  • 6  cups  shredded peeled baking potato (about 1 1/2 pounds)
  • 1  cup  grated fresh onion
  • 6  tablespoons  all-purpose flour
  • 1/2  cup  chopped fresh cilantro
  • 2  tablespoons  finely chopped seeded jalapeño pepper
  • 1  large egg
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1/4  cup  olive oil, divided

Preparation

1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.

2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture. See picture of this recipe below.

I am especially glad to find these recipes in Cooking Light magazine, December issue 2010 and I hope you will try there recipes that I’ve shared on this blog.  All the above recipes make approximately six servings of two latkes per serving. It’s easy to adjust the amounts to serve just two people. I’ve even been guilty of storing uncooked leftovers in the refrigerator and making them the next morning, although I must admit the potatoes don’t look as appealing so I can’t recommend doing that. I believe it would be better to fry them up, refrigerate the cooked leftovers and heat them up the next day.

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