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    You are in: Home / Cookbooks / pancake/Latke/ Sufganiot not just for Chanukah
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    78 recipes in

    pancake/Latke/ Sufganiot not just for Chanukah

    Pancakes appear in almost every culture and when they appear take on some of the flavor of the lands in which they originate. Some of my favorite pancakes are latkes. Latke is the Yiddish word for pancake. They are traditionally eaten by Ashenazik Jews on Chanukkah to remember the miracle of the oil (what better than fried foods?) Sephardic and Mizrakhi Jews eat a variety of foods including Sufganiot which are a type of Jelly donut. I love pancakes, latkes, and sufganiot.
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    1 Reviews |  By Manami

    Keftes de Espinaca -- this is the closest thing I have found to Croquetas de Espinaca (Spinach Croquettes). A friend brought them over about 6 months ago and have been looking for them ever since. She bought them from a bakery that moved out of town. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity.

    Recipe #249990

    This is one of those recipes I reach for when I feel like cooking... doughnuts. This is an awesome recipe. Enjoy!

    Recipe #199466

    This is a real simple recipe to make doughnuts. It's an italian doughnut that is a little bigger than a doughnut hole but is thick like a cake doughnut. Awesome tasting.

    Recipe #190269

    I started to compile quick and easy recipes for dinner when my husband retired. This is an example.

    Recipe #224130

    A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

    Recipe #158600

    Emaw is my mother and we have been on a quest to get her recipes on paper. She gets a real kick out of them being here. She is kind of bossy about the instructions but she has your best interests at heart and wants you to enjoy her recipes, lol. These are one of my favorite things she has made all my life, they are crunchy on the outside and tender on the inside, YUM!

    Recipe #88683

    Oliekoeken are the ancestors of the American doughnut, which the pilgrims learned to make from their Dutch neighbors in Amsterdam before sailing for the new world. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #234191

    This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.

    Recipe #16702

    Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.

    Recipe #127269

    This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!

    Recipe #201579

    i found this recipe on the Precious brand ricotta cheese container in 1975 and have been making them ever since! our friend, Patrick, calls them "heavenly". these are such light, fluffy pancakes that it's hard to stop eating them! i double or triple the recipe for my family of 6.

    Recipe #78684

    These are wonderful and are almost too healthy to be true. Lots of calcium, protein, fiber, etc. I usually eat them without any topping and just keep popping them in my mouth! Yum. But a good jam will do them nicely as well.

    Recipe #43072

    These are great. I also add blueberries (about a handful of fresh or 1/2 cup of frozen) for an even better griddle cake! [From my local newspaper.]

    Recipe #163503

    These are lighter and fluffier than regular pancakes. I've tried other pancake recipes, but this has been a favorite in our home for years!

    Recipe #98118

    48 Reviews |  By Evie*

    My kids use to make this at school, we have it as an alternative to potatoes, or a light weekend lunch.

    Recipe #11657

    I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592

    Recipe #138173

    These are a nice change from regular potato pancakes, I have even made miniatures of these and served them as hors d'oeuvres to my guests, and they freeze very well.

    Recipe #73363

    I ate these growing up. I don't know if my Mom happened to be out of potatoes one day and just tried carrots or if she got them out of a book. She doesn't remember, but I seem to remember her just substituting the carrots because we were out of potatoes. They're much better when you keep the carrots and onion almost to equal amounts

    Recipe #34191

    This is a pretty good recipe. This is not for the sweet lovers. It is a nice little something with coffee or tea and if you like bananas it is perfect! The girls in my office loved them!

    Recipe #99072

    Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.

    Recipe #200352

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