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    You are in: Home / Cookbooks / flat breads, fry breads, biscuits, fritters, pancakes, latkes an
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    29 recipes in

    flat breads, fry breads, biscuits, fritters, pancakes, latkes an

    This includes fry breads, pancakes, and flat breads from many cultures, all done on the stove top
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    These are the best of the best in old-fashioned pancakes. (Thank you, Halifax Liz for letting me know that your grandmother was making these in Northern Ireland 70 years ago.) It's no wonder a recipe like this has such staying power, they're super easy & make use of on-hand ingredients. The secret to their firm but fluffy texture is using tiny cubes of white bread to support the batter. But you'll never know they're in there! I've been making this recipe for about 10 years now & I like to serve these pancakes with jams, maple syrup & my homemade syrup from Recipe #22066. I also usually double the recipe if there is more than just the 3 of us eating. The recipe was found in "Pancakes A to Z", one of the three books in my favorite cookbook series by Marie Simmons and there titled "Rux's Family's Favorite Pancakes". My family simply dubbed them "Special Pancakes" and even though it doesn't take a special day to make them, they make ANY day feel special.

    Recipe #380167

    From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney. This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make. Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near. ********* this contains no eggs, milk, dairy, meat

    Recipe #359995

    Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.

    Recipe #340621

    6 Reviews |  By Sara 76

    This started out as a corn fritter recipe I found on Zaar, but then added a few things as i went. It was so good, I thought i'd share this version!

    Recipe #292130

    Looking for something new to do with those old ripe bananas? These banana fritters have just the right amount of sweetness that the whole family will enjoy. My family hails from St. Thomas, USVI and my mother used to make these for us all the time as kids. I still love them. But beware these are definitely not for the dieting type, but they are so delicious, enjoy!

    Recipe #291033

    I got this delicious recipe for Okonomiyaki from my friend Mayumi, who is from Osaka. Okonomiyaki is basically a savory vegetable and meat pancake that is topped with 2 kinds of sauce: Okonomi sauce, which is similar to Worcestershire sauce but is thicker and sweeter, and Mayonnaise - the mayonnaise used on okonomiyaki is a Japanese brand called Kewpie. It is a bit thinner and more tangy than the mayo sold in the US. Many people call Okonomiyaki "Japanese Pizza", which is a translation that doesn't really work, frankly. It is round, hot, and you choose what sort of meat you want to put in it; but that's pretty much where the similarities end. You can use whatever sort of meat you'd like in these, the most common is pork and/or shrimp; but you could use chicken or bacon or squid or anything, really. There are some ingredients in this recipe that you will need to get from a Japanese grocery store. If you don't have one in your town you can order them from Amazon.com - they sell the Okonomi sauce, Kewpie Mayonnaise, and an "Okonomiyaki Kit" which has Bonito Flakes and the mix for the batter in it. Weirdly, the kit does not have the two sauces in it. Tenkasu are crunchy bits of fried flour and they are also called Agedama. If you can't find them just leave them out. Nagaimo is a type of Japanese yam. If you can't find it you can just leave it out. Do not try to use the yams we have here in the US - it's a very different type of yam. If you can find the Nagaimo, when you grate it it will have a very runny, sticky texture, kind of similar to egg whites. I chop the cabbage, green onions, kimchee and pickled ginger all at the same time in my Cuisinart - it goes much quicker that way. You can make 1 large pancake or 2 smaller individual servings. I like to do 2 because they are easier to flip that way! Whew! Anyway, I hope you enjoy your Okonomiyaki! It is delicious and also a good way to get kids to eat some cabbage ;) *NOTE*: the Recipezaar computer doesn't recognize a lot of the ingredients in this and won't let me put them in the "Ingredients" area, so I am listing them here: Where it says "1 cup flour", it should say 1 cup Okonomiyaki mix. Also, these are needed: 1/2 cup Nagaimo, peeled & finely grated; 1/2 cup kimchee, finely chopped; 1/2 cup Tenkasu.

    Recipe #282814

    2 Reviews |  By Kasha

    From a government website on good recipes for little money. This uses ordinary things you have in the house and should cost .97 for the whole recipe according to the website. Toss in some raisins or chocolate chips for variation.

    Recipe #268186

    This past weekend my DH and I went up to the Indian Pueblo Cultural Center here in Albuquerque and attended some interesting talks about Native seed gathering and food. This recipe was included in the offerings. It was delicious. The cooks put assorted toppings on the fry bread. It was my first time trying it and I thought it was delicious.

    Recipe #261938

    This is my daughter's absolute favorite meal and she requests it any time she can. She always has me make it for her new boyfriends' first meal at our house. Hopefully I can stop making them for that occasion because I really like her current boyfriend (UPDATE 2008: Guess I have to keep making these 'cuz the boyfriend turned fiance ended up being a DUD) :-)! Everyone always gives this meal great reviews and although it is a bit time-consuming, it is very much worth it! Start the Meat and Bean Mixture first and then when you take the lid of the pan to reduce the liquid, start the Fry Bread recipe so that they are still warm when you are ready to serve.

    Recipe #225907

    My boyfriend and I came home one night after a long long long day of work and play. We were starving and oh no, there was NOTHING to eat. I had just been on this whole baking kick weeks prior so there was tons of flour and eggs left from it, so I (very tiredly) concocted this. Its so basic you probably have already made it yourself but its so yummy and hit the spot for both of us. You can serve it up with anything. I used crunchy peanut butter and honey on top and my boyfriend used apple custard. Of course you can top with maple syrup or any thing really... be creative. There is one ingredient, I bet that will surprise you. Enjoy.

    Recipe #223781

    Southwest fry bread is flat, growing up in the midwest we used to have soup with fry bread that had nooks and crannys that butter, honey and jelly pooled into. So far this is the best recipe to mimick that fry bread we had at school.

    Recipe #213012

    Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

    Recipe #191057

    This recipe can be cooked over coals,grill or stove and oven. The original recipe called for wild onions & buffalo berries. I have adapted. The meat was also venison. You can use beef,elk, antelope, turkey or ground chicken. Instructions look complicated but very easy.

    Recipe #174079

    Recently we went to arizona and had this yummy treat so had to find the recipe as soon as we got home.. You can make them bigger which I will do next time, the circles go really quick.. :)

    Recipe #117388

    Easy Japanese pancake recipe

    Recipe #356299

    Love this, love this, love this recipe! Sent to me - from the Food & Drink weekly guide by the Tribune.

    Recipe #345339

    From 365 Ways to Cook Vegetarian.

    Recipe #334425

    Why buy it when you can make it yourself. It's easy, cheap, require only a minimal amount of time to be prepared and it's good food. Try it. My family and myself love it, so I hope you will too :) - Preparation time does not include cooking time.

    Recipe #306132

    This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”

    Recipe #257217

    Veggies for brekkist :P

    Recipe #243541

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