Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Potato Pumpkin Pancakes




Source of Recipe


Internet


List of Ingredients




2 cups of pumpkin
2 large russet potatoes, Idaho or Washington, peeled (or 3 medium potatoes)
1 medium vidalia onion (or other onion)
4 tablespoons chopped parsley
1/2 cup chopped scallions, including green part (about 2 scallions)
2 eggs
1/2 cup flour
Salt and freshly ground black pepper to taste (season generously!)
3 tablespoons vegetable oil



Recipe



1. Grate the potatoes and pumpkins (using the large holes of a grater, or do it with a food processor) into a large mixing bowl. Add all of the remaining ingredients except the vegetable oil. Stir well to combine.

2. In a large pan (preferably non-stick) heat the oil over medium-high setting. When it is hot, spoon some of the mixture into the pan, (you can make the pancakes as large or small as you wish. ) Cook for 5 to 6 minutes of one side, flip carefully, and cook another 5 to 6 minutes (the pancakes should be golden brown on both sides.)
Brain on paper towels for 1 minutes per side and serve hot.

Yield: 4 very large pancakes or 12 small ones.