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Seriously Simple: Make crispy potato-apple pancakes using this no-fail method

By Diane Rossen Worthington, Tribune Content Agency on

4. Transfer the pancakes to a cookie sheet lined with two layers of paper towels. Allow the excess oil to drain. If serving immediately, place the pancakes on a platter and serve with the maple cinnamon applesauce and sour cream. To keep warm place cooked pancakes on a cookie sheet and heat them in a 225 F oven.

Make Ahead: To freeze the potato pancakes, lay them on a double sheet of aluminum foil and enclose the pancakes tightly in the foil. Make sure the pancakes are cool and then place on a flat surface in the freezer. When ready to serve, preheat the oven to 425 F and place the foil packets on a baking sheet. Remove the top sheet so that the pancakes will bake easily. Bake the frozen pancakes for 5 to 8 minutes until they are hot, brown and crispy.

Maple Cinnamon Applesauce

Makes about 4 cups

3 Gala or Honey Crisp apples, peeled, cored, and cut into 2-inch chunks

3 Pippin or Granny Smith apples, peeled, cored, and cut into 2-inch chunks

6 tablespoons maple syrup

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1 tablespoon cinnamon

1 tablespoon fresh lemon juice

1. Place all the ingredients in a heavy nonaluminum large saucepan over medium heat. Cover and simmer for about 12 minutes, or until the apples are slightly softened.

2. Uncover and continue cooking, stirring occasionally to break up the large pieces, for 7 to 10 minutes, or until the apples are soft but there is still some texture. Adjust the seasoning with more syrup, ground cinnamon, and/or lemon juice. Remove from the heat, let cool, and chill before serving.

Make ahead: The applesauce can be prepared up to one week ahead, covered, and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


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