Golden Pancakes With Pecorino And Prosciutto Recipes

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GOLDEN PANCAKES



Golden Pancakes image

My mother made these delicious pancakes way back in the Depression years. She beat the batter by hand, but I use my blender. It does a great job in breaking down the cottage cheese for a smooth batter. -Ann Thomas, Telford, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield about 14 pancakes.

Number Of Ingredients 7

6 large eggs
1 cup cream-style cottage cheese
1/2 cup all-purpose flour
1/4 cup milk
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

  • In a blender, combine all ingredients. Cover and process for 1 minute. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown.

Nutrition Facts : Calories 286 calories, Fat 19g fat (5g saturated fat), Cholesterol 263mg cholesterol, Sodium 382mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

POTATO PANCAKES WITH SCALLIONS AND PROSCIUTTO



Potato Pancakes With Scallions And Prosciutto image

Provided by Marialisa Calta

Categories     side dish

Time 15m

Yield Six to eight servings

Number Of Ingredients 7

6 medium red potatoes
3/4 cup minced scallions
1/4 pound prosciutto, minced (optional)
2 large eggs, lightly beaten
6 tablespoons flour, or more if needed
1/2 teaspoon freshly ground pepper
3/4 cup safflower or canola oil

Steps:

  • Preheat the oven to 200 degrees. Line a cookie sheet with paper towels and another with aluminum foil.
  • Peel the potatoes and grate with a grater or the shredding blade of a food processor. Place the potatoes in a bowl, adding the scallions, prosciutto, eggs, flour and pepper. Mix to blend, adding a little more flour if it is too liquid.
  • In a deep skillet or frying pan, add enough oil to reach a depth of about 1/4 inch. Heat to about 350 degrees on a frying thermometer. Drop full tablespoons of the potato mixture into the hot oil, flattening each mound with a spatula. Fry about 1 minute on each side, or until golden brown and crisp. Remove with a slotted spoon, drain on the paper-towel-lined cookie sheet, then arrange in one layer on the aluminum-foil-lined sheet. Change the paper towels as they absorb the oil. Place the cooked pancakes in the oven to keep warm. Continue frying, adding more oil as necessary. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 2 grams, TransFat 0 grams

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