Best Italian Pancakes Recipes

ITALIAN PANCAKES

Steps:

• Sift 1 cup flour into bowl.
• Make a well in the centre and drop in well beaten eggs.
• Gradually add 1/2 cup milk, water and 1 tablespoon melted butter, beating all the time.
• Beat until smooth then allow to stand for 1 hour.
• Grease frypan very lightly and heat.
• Pour in batter for a fairly large pancake.
• When edges are brown turn over.
• Repeat with remaining pancake batter.
• Cook mince in oil with garlic, onion and carrot.
• Add pasta sauce and cook on low for 30 minutes.
• Meanwhile in a separate saucepan melt 3 tablespoons of butter.
• Add 1/3 cup flour until bubbling.
• Add 2 cups of milk gradually, stirring continuously until thickened.
• Add cheese and set aside.
• Place pancake on plate and fill with meat sauce.
• Roll pancake up and use toothpick to hold in place.
• Repeat with remaining pancakes and mince sauce.
• Arrange on plate and spoon white sauce over pancakes.
• Serve with salad or chips or both.

CREAMY ITALIAN SAUSAGE TOPPED POTATO PANCAKES

Steps:

• In a large bowl, mix together the potatoes, green onions, parmesan cheese, eggs, 1/4 teaspoon salt and 1/8 teaspoon black pepper, set aside.
• In a large non-stick skillet or griddle, heat 1 tablespoon vegetable oil over medium-high heat. Measure out 1/3 cup of potato mixture, drop into heated skillet, spread out into a 3 1/2" to 4" round. Continue this process using the remaining potato mixture, making a total of 8 potato pancakes. Cook until golden brown, approximately 4 minutes, flip pancakes over and continue to cook until second side is golden brown, approximately another 2 - 3 minutes. Add additional 1 - 2 tablespoons oil, if needed. Remove to plate, season with remaining 1/4 teaspoon salt; keep warm. (Depending on size of skillet you may need to cook potato pancakes in 2 batches.).
• Heat a large non-stick skillet over medium-high heat. Add in the sausage and red bell pepper and cook until sausage is cooked through, approximately 4 - 5 minutes, being sure to break up sausage into small pieces as it cooks. Add in the spinach and continuing cooking, just until spinach begins to wilt. Transfer to a medium bowl; set aside.
• In the same skillet, over medium heat, melt the butter. Add in the shallot and garlic and cook for 1 - 2 minutes until shallot begins to soften. Add in the goat cheese and cream and cook until goat cheese has melted, stirring constantly. Add in the reserved sausage mixture, remaining 1/8 teaspoon black pepper and the chopped basil; mix to fully combine.
• To serve, stagger 2 potato pancakes on serving plate, top with sausage mixture, garnish with additional fresh basil.

ITALIAN VEGETABLE PANCAKES

Steps:

• Grate vegetables by hand or with grating disk of a food processor. In a bowl, mix together all ingredients except the butter or oil. Mixture should be fairly loose but not liquid; add a little more flour or bread crumbs if necessary.
• Put butter or oil in a large skillet and turn heat to medium-high. When pan is hot, put large spoonfuls of batter in pan. Cook, turning once, until nicely browned on both sides, 10 to 15 minutes total. Serve hot or at room temperature.

CANTARELLE ITALIAN PANCAKES RECIPE BY TASTY

Steps:

• Whisk together dry ingredients
• Warm the milk to 90F and stir together with dry.
• Cover the bowl and place in the refrigerator overnight
• Remove from fridge 1 hour before using and place at room temperature
• Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won't be disappointed.
• Top with mixed macerated berries and a dollop of mascarpone. Enjoy!

ITALIAN POTATO PANCAKES #SP5

Steps:

• Mix mashed potatoes, garlic, cheese, egg and flour, salt & pepper until blended. Mixture will be thick but spoonable.
• In a skillet, melt 2 tablespoons butter, with spoon, place mixture into skillet, let cook a few minutes until edges start to brown, flip and continue cooking until browned. Similar to pancakes. Continue until all potatoes are cooked. Use additional butter, if skillet dries out.

ITALIAN PANCAKES

Steps:

• In large bowl, beat eggs. Gradually stir ricotta cheese and flour. Blend in zests, butter, salt, vanilla and Splenda. In large skillet, heat cooking oil. Drop mixture by tablespoonfuls and cook until both sides are golden brown. Drain on paper towels. Serve with butter and syrup.