Dougherty Family Recipe Box

Category: Pancakes

  • Potato Pancakes

    Ingredients

    • 1 3/4 pounds potatoes coarsely grated
    • 1 onion coarsely grated
    • 1 egg yolk
    • 2 tablespoons all purpose flour
    • 3/4 teaspoon salt
    • dash of pepper
    • 2 tablespoons minced parsley
    • 1 egg white beaten to stiff peaks

    Method

    1. Press out as much liquid as possible from grated potatoes and onion using paper towels.
    2. In a large bowl, mix together potatoes, onion, egg yolk, flour, salt, pepper, and parsley.
    3. Beat well.
    4. Fold in egg white.
    5. Oil a heavy skillet and heat over medium-high heat.
    6. Drop in 1 tablespoon batter for each pancake.
    7. Press down on pancake with spatula to flatten.
    8. Cook until crisp and browned.
    9. Flip and finish cooking.
    10. Serve hot.

    Source

  • Lefse

    Ingredients

    • 2 cups potatoes peeled and quartered
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 2 cups all purpose flour

    Method

    1. Boil potatoes.
    2. Drain and mash.
    3. Add butter and milk.
    4. Beat potatoes until fluffy.
    5. Mix in flour to make a uniform dough.
    6. On a floured surface, roll out dough into very thin 8 inch circles.
    7. Fry one at a time on a lightly oiled griddle over medium heat until lightly browned.
    8. Flip and finish cooking other side.
    9. Remove from pan.
    10. Keep in a stack on a plate covered with a tea towel.

    Source

  • Crepes

    Makes 24-30 6 inch crepes.

    Ingredients

    • 1 cup water
    • 1 cup milk
    • 4 eggs
    • 1/2 teaspoon salt
    • 1 1/2 cups all purpose flour
    • 4 tablespoons melted butter

    Method

    1. Blend together all ingredients until the consistency of a very light cream.
    2. Cover and put batter in fridge for 2 hours.
    3. Lightly oil and heat skillet over medium-high heat.
    4. Lift skillet from burner, pour scant 1/4 cup batter onto skillet, then quickly tilt and turn the skillet so that batter forms a thin film over the bottom of the skillet.
    5. Return pan to heat for 60 to 80 seconds.
    6. Turn skillet.
    7. Cook crepe for another 30 seconds.
    8. Slide finished crepe onto wire rack to cool.
    9. Transfer cool crepes to a stack on a plate.

    Source

  • Pancakes

    Ingredients

    • 2 cups flour
    • 1/2 cup white sugar
    • 1 teaspoon salt
    • 4 1/2 teaspoons baking powder
    • 1/4 cup melted butter
    • 2 eggs
    • 2 cups milk

    Method

    1. Combine dry ingredients in large bowl, mix and form a well in centre.
    2. Melt butter, combine wet ingredients in a separate bowl.
    3. Add wet ingredients to dry, mix until blended.
    4. Cook pancakes in lightly greased pan or griddle over medium heat.

    Source

    Barkley family recipe.

  • Sourdough Waffles

    Takes about 45 minutes to cook, recipe needs to be started 12 hours before cooking.

    Ingredients

    • 1/2 cup butter melted
    • 1/2 cup 0% greek yogurt
    • 1/2 cup water
    • 1 cup wet sourdough starter
    • 1 teaspoon salt
    • 1 tablespoon brown sugar
    • 1 1/2 cups all purpose flour
    Add later:
    • 2 eggs
    • 1/4 teaspoon baking soda

    Method

    1. Combine all ingredients except eggs and baking soda in bowl of stand mixer.
    2. Mix using whisk attachment until batter is thick but uniform.
    3. Cover mixing bowl with plastic wrap, let sit on counter for 8-12 hours.
    4. Pre-heat waffle iron to 450°F.
    5. Add eggs and baking soda to batter, mix using paddle until eggs are just incorporated into the batter (careful not to overmix).
    6. Using ice cream scoop, drop batter into griddle and cook until golden brown.
    7. Keep finished waffles in 200°F oven so that they stay warm and crispy while the rest of the waffles cook.

    Source