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.
Handed down in my family for generations. It's meant to be refrigerated overnight. However, if you must have your pancakes *now*, measure the baking powder in slightly rounded teaspoons instead of leveled off. Let the batter sit on the counter at room temp until it starts bubbling, to be sure that the necessary chemical reaction is taking place. It's very easy to 'draw' simple shapes as you pour the batter. Children adore hearts, stars, their initials, etc. Addendum 4/21/09: I will tell you quite honestly that I've been rather shocked by the recent spate of negative reviews. Frankly, I'm lost. All I can figure out is that those who hated them must have been eating them plain. And in that case, I can understand why they disliked them. These pancakes are meant to be smothered in butter and saturated with syrup. Should you choose to eat them 'naked', all bets are off. :)
As long as I can remember, I had been eaten LEMPENG KELAPA since I was very young. My grandmother used to made this for breakfast. It doesn't cost so much and very filling. Eat it with curry or rendang.
Thanks to b-man for posting this to recipesecrets with the tofu change. To quote the man at his finest "known as Happy Pancakes or Vietnamese Crepes are large yellow pancakes -- traditionally stuffed with bean sprouts and shrimp -- that look like lacy-thin crispy omelets."
This is a variation from a Bob's Red Mill recipe. Very hearty and healthy. I like serving these with berry sauce instead of maple syrup. My small children (under 3 years) also enjoy eating the pancakes cold as a snack.
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.
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
Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. I am guessing the yield but correct me if I am wrong if you make these before I do. These sound very different. * Watch the peanut oil for allergies!
Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. This recipe calls for peanut oil (which I love) but if you are making this for company or a pot luck, make sure there are no peanut allergies! I guessed the yield since there was no mention here and since I haven't made them yet. Feel free to update the recipe if you discover it is different!
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
This is from The Complete Vegetarian Cookbook. These are really good! Eat them hot and the same day they are made. They get soggy if they sit. This is a variation of the traditional Jewish dish. I’m typing it up for ZWT II. Makes 12