Potato Latkes - Jewish Pancakes #BreadBakers

The Jewish call Potato Pancake - Latkes which are a must for Hanukkah, which are meant to symbolize good luck . These are addictive, delicious and mouth melting pancakes. Made mini pancakes using a ring mold, hence you can see them same in size. 

 This month’s Bread Bakers host Mayuri Jikoni choose the theme Pancakes. 

Makes: 8 to 10 small pancakes
Ingredients
1.1/2 Cups Mashed Potatoes
2 Tablespoons scallions- chopped green and white parts
2 Eggs - lightly beaten
1/3 Cup All Purpose Flour

1/4 Teaspoon Black Pepper powder
Oil as required for pan-frying
For Serving
1 Cup Sour cream / Crème fraîche - Homemade
1 Cup Apple Sauce - Homemade

Method

First we make the sour cream, so that it can be chilled in the refrigerator. 

To Make Sour Cream / Crème fraîche 

200 Ml Fresh Cream

2 Tablespoon White Vinegar or Lime Juice

Method

Mix them all to get and keep it aside at room temperature for 10 to 15 minutes then refrigerate till ready to serve.  Sour cream / Crème fraîche is ready.

For the Pancake Mix 

In a large bowl, mix  the mashed potatoes, scallions, egg and  flour until combined.Heat 3 to 4 tablespoons of vegetable oil in a large pan over medium heat. Place the ring molds and drop spoonfuls of the  mixture,  into the hot oil, slightly flatten the latkes into the oil with the back of your spoon so they are evenly thick.  When the pancake is done on one side lift the ring mold and then flip and cook the other side.

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. Transfer the pancakes to a paper towel-lined plate. 

Serve the potato pancakes  with sour cream or  apple sauce,  garnished with additional chopped scallions.  Enjoy these delicious pancakes.

My Notes
If the  pancake mixture looks too dry and isn't holding together, add one more egg. If it looks too wet, add more flour, a tablespoon at a time, until the mixture is thick. 

Labels : Potato, Pancakes, Israel, Latkes, Bread Bakers, Sandwiches 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com

Check out the Pancakes from different parts of the world that our fellow Bread Bakers have made this month:
Alagar Kovil Dosai from Sara’s Tasty Buds
Blueberry Dutch Baby from Hostess At Heart
Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
Chinese Scallion Pancakes from Karen’s Kitchen Stories
Corn Pancakes from Kids and Chic
Crepes from A Baker’s House
Dutch Baby from Herbivore Cucina
Galettes de Sarrasin from The Bread She Bakes
Greek Tiganites from Gayathri’s Cook Spot
Hotteok (Korean Pancakes) from Cook’s Hideout
Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
Keralan Yeast Appam from Food Lust People Love
Malpua (Sweet Indian Crepes) from SimplyVeggies
Oven Baked Tropical Pancakes from A Day in the Life on the Farm
Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
Savory Finnish Baked Pancakes(Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
Srilankan Hoppers from I camp in my Kitchen
Strawberry Nutella Crepes from Spill the Spices
Swedish Pancakes from Palatable Pastime
Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
Wholegrain Yeast Pancakes from Ambrosia

Corn Panki / Corn Pancakes

This is a traditional Gujarati breakfast dish, a small corn pancake cooked in between banana leaves very healthy and a complete breakfast dish  as it uses very little oil. The   aroma of fresh banana leaves which make this pancake taste divine. This  is must tried  monsoon dish,  in this  season you will find  heaps of golden corn in the market.

This is so quick and easy to prepare, that from start to finish it takes around 30 minutes.

These were made for guest that came for breakfast.  They enjoyed these with Coriander Chutney or Mint Chutney. 

Ingredients

8 Tender Corncobs
1 Cup Semolina
1/2 Cup  Rice flour
1 Tablespoon Grated Ginger
6 Green chillies - finely chopped
1 Cup Fresh Curd - beaten
4 Tablespoon Coriander leaves - finely chopped 
Salt according to taste
A sachet Fruit Salt

A Tablespoon Oil
Banana leaves  as require cut in long  pieces 

Desi Ghee for brushing the pan

Method

Take Corncobs remove the skin, wash nicely, take out corn kernel and coarsely grind them in a mixer with ginger, and green chillies.

Take the ground corn out on to a bowl, add  rice flour, semolina, curd, salt, chopped coriander and  oil. Mix all ingredients very well  and keep aside for 10 minutes. After 10 minutes add fruit salt to this and mix well, the batter will become light and fluffy.

Take banana leaf apply little oil on one side of banana leaf
Take a a spoon of batter and spread evenly on greased side of banana leaf, fold the  banana leaf.

Heat a  non-sticky pan brush it with desi ghee and place two or three panki  according to the size of  pan.  Cover it with the lid for 2 - 3 minutes.  Take of the lid and cook on both sides till you see that the leaf as turned brown or till panki is cooked.

Repeat the same process with rest of the batter.
Serve hot with chutney and  a cup of tea or coffee .

My Notes:

If rice flour is not available you can use besan / chickpea flour.
Make sure the batter is in proper consistency , it should be thick to spread.
If you do not get banana leaf, not to worry, wash the leaves of corn and dry them, spread the batter on one leaf and cover with the other leaf. 

Can use oil instead of desi ghee to brush the pan.

Sending these to  Foodie Extravaganza {Party} · Hosted by Caroline Williams  the theme for this month  is Pancakes.  Thank your Caroline for choosing such a wonderful theme.

Labels : Corn, Sandwiches, Pancakes, Breakfast, Foodie Extravaganza Party, Healthy

See more pancake ideas for this month's Foodie Extravaganza below, hosted by Caroline of Caroline's Cooking. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
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Blueberry Oatmeal Pancakes by Cooking With Carlee

Buckwheat Pancakes by A Day in the Life on the Farm

Caramel Apple Pancakes by The Freshman Cook

Caramelized Banana Topped Pancakes by cookinandcraftin

Chocolate Chip Peanut Butter Pancakes by Sew You Think You Can Cook

Churro Pancakes by Cookaholic Wife

Corn Panki / Corn Pancakes by Sneha's Recipe

Heath Bar and Banana Pancakes by Our Good Life

Masala dosa by Caroline's Cooking

Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara's Multicultural Table /

Peaches and Cream Crepes by Fearlessly Creative Mammas

Peanut Butter and Jelly Pancakes by Making Miracles

Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess

Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

Brique A L'oeuf - Tunisian Cuisine

Brique A L'oeuf is a Tunisian Cuisine which in English translates to Brick Egg. This is prepared during the month of Ramadan, Each household has its own recipe in Tunisia, the only common ingredient is an egg which is a must to seal the brique which is a fine(actually transparent) pastry sheet.

When Mena posted the recipe for this month challenge, was intrigued after reading the name. Since this pastry sheet is not available in India, raided You Tube - watched a all possible videos which would give me some insight on how to make this pastry sheet. Language was the biggest barrier since all videos were in local spoken, could not understand anything. There was one video which showed how this pastry sheet could be made at home. Could not understand the quantity of ingredients and also the name. But since cooking is a common language understood some what the ingredients. Took a gamble and made the pastry sheet with a very small quantity, got four small sheets (since its was a small pan) after numerous trial and errors. But the outcome was fantastic. Loved the final product. The last four sheets were perfect and now I can make these again. Sorry friends can't recollect the video link hence posting only how I made it. But surely if you try this method you too will succeed in making these sheets.
Ingredients 

To make the Pastry sheets 

1 Cup Level All Purpose Flour

1.1/2 Tablespoons Heaped Corn Flour

1/4 Teaspoon Salt

3/4 - 1 Cup Water 
For the filling 

3 Eggs
1 Scallion - finely chopped white and greens
1 Tablespoon Parsley - finely chopped
A sprinkle of Fresh Thyme- Added this since I love this herb
Salt and Pepper to Taste
2 Cubes Cheese - grated 

Oil for frying

Method  

To make the sheets 

Mix the ingredient together in a bowl the batter should be thin. 

On medium flame take a pot or kadai and fill it with water for steaming. Insure that it does not touch the the pan placed on it.

Bring the water to boil. Then place a nonstick pancake pan on it. When heated (Note - the pan should not be brushed with oil).

Take a pastry brush.  Dip it in the batter and brush it on the pan to make a fine sheet, cover all the spaces if left in between. 

Let it cook till the sides starts peeling. Lift it up and place it on a plate.   

In same manner make the remaining sheets.

These sheets are really thin / transparent. Use a big pancake pan to make the sheets since the ones I made were small.

To make the Brique A L'oeuf  

Lightly beat the eggs and  salt, pepper, thyme, parsley, scallion and give it stir.  Keep aside. 

Heat  2 - 3 tablespoons oil in  a frying pan. 

Take a deep plate according to size of the sheet.  Place the filling in the center, place the cheese on top. Gently fold the sheet in half, lift it carefully and place it in frying pan.   

Fry  till the underneath side is crisp and brown then flip, fry this side too till crisp.  

Serve hot... enjoy..these are so crisp and yummy.. craving for more will make these again with some fishy filling. I believe these are served as appetizers in Tunisia, we had this for our supper with a hot bowl of soup. 

Lables : Pancakes, Egg, Appetizer, Tunisia, Mena Cooking Club, International Cuisine

An InLinkz Link-up

Akki Roti - Karnataka

Akki  means rice in  Kannada and Roti is a pancake or flat bread .  This is usually served for breakfast or dinner in Karnataka.  We loved having this and Ragi Roti another famous and  popular dish of Karnataka, during our stay in Bangalore.  We use to go to the famous kaugalli at V  V Puram and partically taste every dish freshly  prepared.  

Akki Roti is served hot and is eaten along with chutney. Akki Roti is also served with dash of white butter or pure ghee. Another way of making Akki Roti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.   We have tasted different types of akki roti in Bangalore.  

My daughter who studied in Bangalore really missed the tasty and variety of food she enjoyed having there. When I made these at home she was thrilled. These are so milky white and soft with a splutter of green here and there, beautiful light pink spots.  These were
 so very appetizing, mouth melting, as you dip a small piece into spicy red chutney. So let's go to the recipe.

Sending this to this month's BM week 4 - Flat Bread / Pancake.

Makes 8 rotis
Ingredients 

4 Cups Rice Flour
1 Large Onion - finely chopped
3 Green chillies - finely chopped
2 Sprigs Curry leaves - finely chopped
2 Tablespoons Coriander leaves - finely chopped
1 Teaspoon Cumin seeds
Salt- to taste
Warm Water- as required
Oil for frying
Spicy Red Chutney for serving

Method 
Mix finely chopped onions, coriander leaves, curry leaves, green chillies and cumin seeds in a bowl. Add these, to the rice flour with salt and mix with warm water to make a dough ( Oil your hands to avoid the dough sticking) knead into a soft dough and keep aside for 5  to 10 minutes. 

 Divide the dough into 8 equal portions. 

Apply oil on a polythene paper or take a piece of cloth or plantain leaf . Take a ball of the dough , spread one on the paper with your hand in the shape of rotis.   

This roti should be 1/4 inch thick or else it will crack while placing it on the girdle. Make small holes on the roti (see pic).

Heat a girdle/pan and lightly brush it with oil.  

Place the roti in it, pour little oil on to the holes and sides, cover with a lid and cook for 3 minutes, open, flip and cook this side till light pink spots appear.  

Repeat the procedure for the remaining dough. Serve hot with Spicy Red Chutney. Enjoy...  as we  did  for dinner. 

Labels :  Karnataka, Breakfast, Flatbread, Pancakes, Roti, Blogging Marathon

Whole Wheat Pancakes - Eggless

Making pancakes for breakfast is easy and quick. These are healthy, fluffy, soft and delicious. Prefect for breakfast. You can add topping of fresh fruits, almonds, cherries or chocolate chips  or with a drizzle of maple syrup or honey as per your taste. We had it with a drizzle of chocolate sauce and enjoyed it with a cup of hot coffee.

Sending this to this month's BM week 4 - Flat Bread / Pancake.

Makes 5 -6 Pancakes
Ingredients
1 Cup Whole Wheat Flour
1 Cup Hung curd
1 Cup Milk
1/2 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/4 Teaspoon Vanilla essence
A pinch of  Salt
2 Teaspoons Oil
2 Teaspoons Sugar or according to taste
A pinch of Cinnamon powder

For the topping
1/3 cup sliced almonds
1/3 cup dried chopped cherries or fresh fruits
Maple syrup or Honey to drizzle - I used chocolate sauce

Method

Mix all the wet ingredients together. Sift the dry ingredients together and combine with the wet until just combined and smooth batter. Cover and leave it for about 5 to 10 minutes.

Heat a non stick pan on medium flame. Grease the pan with little oil. Using a large ladle pour the pancake batter on the pan, cover and cook for 2 minutes then open.  Once the top seems dry, flip it over and cook the other side for 1-2 minutes.

Drizzle a serving plate with chocolate sauce and place the pancake on it. Drizzle some more chocolate sauce. Make all the pancakes and stack them on top of each other, drizzle some chocolate sauce on them. Serve them hot with a cup of coffee.   Enjoy these delicious pancakes.

My Notes :
Do not overmix your pancake batter. Overmixing your pancake batter will result in dense, heavy pancakes.

Brush the pan with oil or butter between each pancake. 

If you add cherries  or sliced almonds on the pan cake then sprinkle them immediately after you pour the batter in the pan.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Pancakes, Eggless, Whole Wheat, Healthy, Breakfast, Blogging Marathon

Eggless & Vegan Pancakes

Ingredients for the Crepes
1 Cup All Purpose Flour
1 Cup Water
1 Teaspoon Rose water
A pinch of salt
Color of your choice

For the stuffing
2 Cups  Grated fresh coconut
1/4 Cup Jaggery
1.1/2 Teaspoon Sugar
1 Teaspoon Ghee
1/8 Teaspoon Cardamon powder
2 Tablespoon chopped Nuts
1 Teaspoon Raisins
1 Teaspoon Rose petal crushed

Method
Mix all the ingredients for the crepes and make a smooth batter that is lump free and thin.  Let this batter rest for 15 minutes.  Divided this batter into four parts and add the color. In the first part add a drop of pink color and mix  well, in the 2nd part add a drop of green color mix well, in the 3rd part add a drop of yellow color and mix well, the 4th part keep white.

To make the stuffing
Mix jaggery, coconut and sugar in bowl.  In a pan heat the ghee on low flame, add coconut mixture and stir till the jaggery and sugar melts stir it till slightly dry add the chopped nuts, raisins and cardamon powder stir well and switch off the flame. Keep it to cool.

Grease a small nonstick pan pour in the ladle of the batter and swirl it around the pan (Do not use a spoon to make the crepes). Cover the pan for a minute open the lid and when the crepe starts leaving the side lift from the pan and keep on a plate and let it cool  ( do not flip the crepe).  This crepe should be thin or else when you fill the stuffing and start folding it it will crack.  So check before you make the next crepe.  Take a crepe on  place a tablespoon of stuffing (the quantity of stuffing will depend on the size of the crepe) on the end toward you and fold it.  These crepes are soft and delicious.  Do give this a try as they do take time to prepare.

Lables: Sweets & Desserts, Healthy, Vegan, Pancakes