Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cinnamon
-2 tablespoons sugar
-1/2 cup mashed potatoes
-1/2 cup milk
-1 large egg
-2 tablespoons melted butter
-1/2 cup chopped walnuts
-1/2 cup chopped dried cranberries
-Vegetable oil for frying
Special Equipment Needed:
-Large bowl
-Whisk
-Large skillet
-Spatula
-Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and sugar.
2. In a separate bowl, mix together the mashed potatoes, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Stir in the walnuts and cranberries.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Drop the batter by heaping tablespoons into the hot oil and cook for 2-3 minutes per side, or until golden brown.
7. Remove the pancakes from the skillet and place on a paper towel-lined plate to drain.
8. Serve warm with your favorite toppings.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8-10 pancakes
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 31g
Protein: 6g
Substitutions for Ingredients:
-All-purpose flour can be substituted with whole wheat flour.
-Mashed potatoes can be substituted with mashed sweet potatoes or mashed cauliflower.
-Milk can be substituted with almond milk or oat milk.
-Walnuts can be substituted with pecans or almonds.
-Dried cranberries can be substituted with raisins or chopped dates.
Variations:
-Add 1/2 cup of shredded cheese to the batter for a cheesy version.
-Add 1/2 teaspoon of ground ginger for a spicier version.
-Add 1/4 cup of cocoa powder for a chocolate version.
Tips and Tricks:
-Make sure the oil is hot enough before adding the batter.
-Do not overcrowd the skillet when frying the pancakes.
-If the pancakes are browning too quickly, reduce the heat.
Storage Instructions:
The pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pancakes can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Serve the pancakes with a dollop of Greek yogurt, a drizzle of honey, and a sprinkle of chopped fresh herbs.
Garnishes:
-Chopped fresh herbs
-Maple syrup
-Honey
-Greek yogurt
Pairings:
-Fruit salad
-Scrambled eggs
-Bacon
-Sausage
Suggested Side Dishes:
-Fruit salad
-Scrambled eggs
-Bacon
-Sausage
Troubleshooting Advice:
-If the pancakes are too dry, add a tablespoon of milk to the batter.
-If the pancakes are too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
-Always wash your hands before handling food.
-Make sure all ingredients are fresh and not expired.
-Cook the pancakes until they are golden brown and cooked through.
Food History:
Potato doughnut pancakes are a traditional dish in many parts of Europe and have been enjoyed for centuries.
Flavor Profiles:
These pancakes are sweet and savory with hints of nutmeg, cinnamon, and walnuts.
Serving Suggestions:
Serve the pancakes with a dollop of Greek yogurt, a drizzle of honey, and a sprinkle of chopped fresh herbs.
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