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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 lbs. potatoes 1 large onion 1 carrot peeled, finely grated 1 egg white and 1 egg, lightly beaten 1 t. salt ½ c. flour or ¼ cup matza or gluten free flour or pancake mix ground pepper to taste Instructions: Grate both the potato and onion into a colander over a large bowl. Press out the liquid and let stand 5 minutes. Press again. Transfer liquid to a measuring cup but leave any starch in the bowl that has collected. Add potato and onion to the bowl. Measure the liquid, then throw out the liquid but add the same amount of milk (soy or rice are ok) to bowl along with the peeled carrot,egg mixture, salt, flour and pepper. Stir to combine thoroughly. Heat ¼ inch (or less) of oil in a frying pan. Fry a few pancakes at a time til brown on each side. Drain on paper towel. Keep warm in the oven or freeze in a single layer on a cookie sheet and once frozen, bag for the freezer. Reheat at 350 F for 10 minutes from frozen. They reheat beautifully. I always make them with soy milk and gluten free flour so they are ready for any guest with either food sensitivity. Notes: We serve these as a great accompaniment to scrambled eggs made with cottage cheese and green onions with alittle thyme scented plum jelly on the side. Sour cream and fresh applesauce made with a bit of cinnamon compliment the pancakes when served on their |
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