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"This is what it takes to get the pancakes for breakfast....!"

  • Danny Peter Flores
  • Mar 11, 2021
  • 1 min read

Recipe 1: Potato Pancakes

Makes 12 potato pancakes

Ingredients:

12 medium potatoes, shredded

3 medium carrots, fine shredded

3 medium onions

6 eggs

1/2 c. garbanzo mash

1/2 c. zucchini mash

canola oil

salt and pepper to taste

1 1/2 c. equal portions of sour creme, yogurt and cottage cheese in a pomade

24 strips of bacon

Instructions: Mix ingredients and spoon individually 12 equal portions of batter for the cakes on a frying pan with canola oil until lightly golden brown and serve 3 stacked high with cremed topping or pomade with 2 strips of bacon (crisp and not greasy).



Recipe 2: Blueberry Pancakes

Makes 12 blueberry pancakes

Ingredients:

3 eggs, beaten

1 c. butter

3 tsp. vanilla extract

2 1/4 c. corn syrup

2 c. zucchini, mash

3 c. garbanzo beans, mash

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 c. cottage cheese

1 c. sour creme

1 c. yogurt

1 pint fresh blueberries

Cool Whip (R)

Instructions: Make batter and fold in blueberries and pour individually into pancakes on hot iron grid iron pan until golden on each side, stack and keep warm under a tea towel on plate. Serve warm with Cool Whip (R) topping.


 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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