Instructions:

1. Pre-heat the oven you will use for baking to 250 F during preparation time. Wash the potatoes and peel them. After peeling, coarsely grate the potatoes and soak them in cold water. Let the grated potatoes soak in cold water for about one to two minutes. Drain the water well using a colander.
2. In order to remove the excess water, spread the drained grated potatoes evenly on a clean kitchen towel and roll it. Tightly twist the rolled towel to squeeze out the excess water.
3. Transfer the grated potatoes on a large bowl for mixing. Add in one large egg and mix well to ensure that the egg binds the grated potatoes perfectly. Sprinkle in half a teaspoon of salt to taste.
4. On a non-stick skillet over moderately high heat, add in 1/4 cup oil and heat it; make sure that the oil does not get too hot and smoking as it makes the potatoes brown faster. One whole latke is equivalent to two tablespoons of the mixture. It is advisable to cook a total of four whole latkes together in a 12-inch skillet so as not to waste the heat of the oil. You can spread the latkes to make it even with a fork; you can spread the latkes into three inch rounds or less.
5. Cook the latkes until the bottom part turns golden brown then flip it to cook the other side. Once, the whole latke turns golden brown, transfer it on a paper towel to drain the oil and season it with some salt to taste. If the oil on the skillet seems inadequate, you can add in some more to ensure that the latkes will cook well. Serve the potato latkes while hot with sour cream or applesauce.

Instructions:

1. In a large bowl, mix together the potatoes and onions. Afterwards, place the mixture into a strainer to drain off the liquid.
2. Once the starch has settled in the bottom of the bowl, try to pour the water off and place the starch back into the potatoes and onions mixture.
3. Then pour the hot milk over the potato mixture and add one egg that has been beaten. Just make sure that you don’t place the egg into a mixture that’s too hot as it can instantly cook the egg.
4. In a separate bowl, sift together the dry ingredients such as flour, baking powder and seasonings.
5. Combine with the potato mixture
6. You may add chopped parsley for a fresh flavor and interesting color contrast.
7. In a deep skillet, fill it to 1 to 2 inches of oil and heat before you place your potato mixture in it.
8. Drop 2 tablespoons of potato mixture into the hot oil and deep fry until the pancakes get a golden brown color
9. Before serving, make sure you drain the pancakes first using paper towels
10. Best served hot with bacon and eggs

Makes 6 pancakes

Instructions:

1. To prepare pancakes, using a food processor, blend well all ingredients until you get a smooth creamy mixture.
2. Pour a ladle’s worth of batter into a non-stick pan, making sure that you tilt the pan on all sides so that the batter evenly spreads.
3. Once you see bubbles start to form in the center of the pancake, then it means that it’s ready to be flipped over
4. Cook the other side until you get a light golden brown color
5. Repeat this process until you have made use of all the batter available
6. Serve the pancakes stacked on a plate then sprinkle the stack with sugar. Top the pancakes stack with lingonberry preserve and sour cream.
7. You may even use other fillings like salmon and cheeses if to be served as a light dinner

Makes 8 – 12 thin pancakes

Instructions:

1. Sift together flour, salt, sugar and baking powder. When everything’s been sifted well together add the cornmeal, making sure that all your dry ingredients are mixed evenly
2. In another bowl, beat together the melted butter with the eggs and milk
3. Slowly add the egg mixture to the flour mixture to create a moist batter
4. On a non-stick pan slowly ladle in some mixture and evenly spread out the batter to make a reasonably sized pancake
5. Cook on both sides of the pancake until it turns a light golden color.
6. To check if the pancakess are ready, gently rock your pan side to side and check if the pancake slides easily
7. Stack pancakes on top of each other and serve while hot

Serves 4

Instructions:

1. Using a wire whisk, combine the flour, sugar, baking powder, salt, sugar and cinnamon in a large bowl.
2. In a separate bowl, use an electric mixer to mix together the eggs, oil and milk
3. When both mixtures are ready, slowly add the egg mixture into the flour mixture and try to get rid off all lumps by mixing thoroughly
4. Evenly mix into the batter the apple pieces you have set aside
5. Make sure that you lightly grease your non stick pan with some butter for added flavor before you start cooking the pancakes
6. Cook the pancakes on both sides and wait until it shows a light golden brown color. It usually just takes a minute or two to cook each side of a pancake
7. Stack 4 pancakes on top of each other and serve hot

Makes 16 pancakes