EASY APPLE RECIPE - APPLE AND POTATO PANCAKE
Once Fall is in full swing, the first ingredients that I want to use and eat are apples. The greenmarkets here in New York are overflowing with crates containing every variety imaginable - one orchard even named the fruit from unidentified tree "Jim Smith". Apples are so versatile and universally loved by children. Usually when we think of apples, pie comes to mind. Apple pie is one of those foods that brings such comfort and delight to any occasion. It certainly sets the mood and I plan to make one very soon...
However, this week when I was cooking with my class, we needed an apple recipe that could be made easily and quickly. Another requirement of this recipe was that it had to be engaging for the children. That's how we ended up making Apple and Potato Pancakes. (Actually, we made apple, potato and carrot pancakes, but that name doesn't flow as well.) They were quite surprised when I told them that these pancakes were different from the pancakes that they eat for breakfast - no syrup required - which makes them healthier too. Apples and potatoes work well together in a recipe because they cook at almost the same time. You can experiment by adding other root vegetables to the mix, such as beets, sweet potatoes, butternut squash and pumpkin. The kids will benefit from the added nutrients and love them just the same.
APPLE AND POTATO PANCAKES
2 medium firm apples (we used Macoun and Granny Smith) (US Apple Org.-guide)
2 medium russet potatoes (or substitute equal amounts of beets or other root vegetables for one of the potatoes)
1 medium carrot
2 tablespoons all purpose flour
1 teaspoon sugar
1 large egg lightly beaten
salt and pepper to taste
olive oil for pan
Peel and grate the apples, potatoes and carrot into a large bowl. (Note: A hand grater will produce smaller bits and more liquid and grating on a food processor will produce larger bits, less liquid with a more "lacey" effect. Either one will work with this recipe.) Transfer the mixture into a clean towel or cheesecloth and squeeze as much liquid out as possible. The kids loved this part.
Clean the bowl and add the remaining ingredients. Combine the apple mixture to the egg mixture.
Heat skillet with 2 tablespoons of oil. When oil is hot, scoop out golf ball size mounds and place into the pan. Flatten the mounds with a spatula as they cook. Pan fry the pancakes until golden brown on each side - about 5 minutes. Continue with remaining mixture, adding more oil to the pan as needed. Remove pancakes to a plate covered with a paper towel. Season with salt again, if desired.
Eat warm or room temperature. These pancakes are great as a snack and are good dipped in some applesauce. They can also be served as a side dish for breakfast, lunch or dinner.
However, this week when I was cooking with my class, we needed an apple recipe that could be made easily and quickly. Another requirement of this recipe was that it had to be engaging for the children. That's how we ended up making Apple and Potato Pancakes. (Actually, we made apple, potato and carrot pancakes, but that name doesn't flow as well.) They were quite surprised when I told them that these pancakes were different from the pancakes that they eat for breakfast - no syrup required - which makes them healthier too. Apples and potatoes work well together in a recipe because they cook at almost the same time. You can experiment by adding other root vegetables to the mix, such as beets, sweet potatoes, butternut squash and pumpkin. The kids will benefit from the added nutrients and love them just the same.
APPLE AND POTATO PANCAKES
2 medium firm apples (we used Macoun and Granny Smith) (US Apple Org.-guide)
2 medium russet potatoes (or substitute equal amounts of beets or other root vegetables for one of the potatoes)
1 medium carrot
2 tablespoons all purpose flour
1 teaspoon sugar
1 large egg lightly beaten
salt and pepper to taste
olive oil for pan
Peel and grate the apples, potatoes and carrot into a large bowl. (Note: A hand grater will produce smaller bits and more liquid and grating on a food processor will produce larger bits, less liquid with a more "lacey" effect. Either one will work with this recipe.) Transfer the mixture into a clean towel or cheesecloth and squeeze as much liquid out as possible. The kids loved this part.
Clean the bowl and add the remaining ingredients. Combine the apple mixture to the egg mixture.
Heat skillet with 2 tablespoons of oil. When oil is hot, scoop out golf ball size mounds and place into the pan. Flatten the mounds with a spatula as they cook. Pan fry the pancakes until golden brown on each side - about 5 minutes. Continue with remaining mixture, adding more oil to the pan as needed. Remove pancakes to a plate covered with a paper towel. Season with salt again, if desired.
Eat warm or room temperature. These pancakes are great as a snack and are good dipped in some applesauce. They can also be served as a side dish for breakfast, lunch or dinner.
Posted by Doughremekids Blog at 9/23/2009 8:23 PM 
Categories: potatoes, side dish, kids, apple and potato pancakes, baking, apple recipes, fall
Tags: apple fall beets breakfast pumpkin kids lunch potato dinner easy butternut squash recipe sweet potato
Categories: potatoes, side dish, kids, apple and potato pancakes, baking, apple recipes, fall
Tags: apple fall beets breakfast pumpkin kids lunch potato dinner easy butternut squash recipe sweet potato
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9/25/2009 12:41 PM
BLOG.DOUGHREMEKIDS.COM wrote:
BEETS ARE SOOOO HEALTHY!!!When I first tried to get my daughter to eat beets, I told her they "taste like candy". When it comes to candy, she doesn't look at it, she doesn't smell it, she doesn't break it apart.... she just pops it into her mouth. The "candy" word worked. To be honest, she was a little more cautious with the beets, than say... a piece of chocolate. But she did eat them (and she was a picky eater). After she took a bite, she agreed with me that they "do taste like ...
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