perfect crab cakes with green onions

Ingredients

• Servings: 4
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 2 tablespoons green onion tops
• 1/4 teaspoon chesapeake seasoning, such as old bay®
• 1/4 teaspoon hot red pepper sauce
• 1 pound lump or backfin crabmeat, drained and picked over for shells lump or backfin crabmeat, drained and picked over for shells
• 4 teaspoons milk
• 10 saltine crackers, finely crushed
• 6 tablespoons olive oil, for frying
• lemon wedges, for serving

Recipe

• mix egg, mayonnaise, green onions, old bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• lightly break up crabmeat in a medium bowl. add milk; toss gently to coat. add crushed saltines; toss gently to combine. add egg mixture; gently toss, once again, to combine. using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
• about 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. transfer to a paper towel-lined plate. serve immediately with lemon wedges.

Irish Potato Pancakes

Ingredients

• Servings: 16
• 2 slices uncooked bacon, cut into small pieces
• 1/4 cup finely chopped green onions
• 1 cup simply potatoes® shredded hash browns
• 1 cup simply potatoes® mashed potatoes
• 1 cup all-purpose baking mix
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1 egg, lightly beaten

Recipe

Ready Time: 20 mins


• in 12-inch nonstick skillet cook bacon and onions until browned. remove from skillet. reserve 1 tablespoon bacon grease. set aside bacon and onions.
• meanwhile, in large bowl stir together simply potatoes, baking mix, cheese, cooked bacon and onions. stir in milk and egg just until moistened.
• heat bacon grease in skillet over medium heat. spoon four generous 1/4 cups of potato mixture into skillet at a time. flatten slightly into pancakes. cook each pancake about 2 minutes on each side or until golden brown. use additional vegetable oil in skillet if needed.

fruity pancakes

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg whites, beaten
• 1 (15.25 ounce) can , drained

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). coat two non-stick baking sheets with cooking spray.
• sift together the flour, sugar, baking soda, and salt. gradually beat the flour mixture into the egg whites to form a batter. evenly fold the into the batter. dollop the batter in 2 tablespoon portions the prepared baking pans, leaving at least 2 inches between pancakes.
• bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

spiced maple pancakes

Ingredients

• Servings: 5
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil
• 1 tablespoon maple syrup
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 2 teaspoons vegetable oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• mix flour, baking powder, and salt together in a bowl.
• whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. stir milk mixture into flour mixture until just blended.
• heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter the hot griddle. cook until begin to form on top of pancakes, 3 to 5 minutes. flip and cook until second side is golden brown, 3 to 5 more minutes. repeat with remaining batter.

the best ricotta pancakes

Ingredients

• Servings: 12
• 1 cup ricotta cheese plus
• 2 tablespoons ricotta cheese
• 1/2 cup skim milk
• 2 eggs, separated
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tablespoon canola oil, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat a griddle to 325 degrees f (165 degrees c) or place a non-stick skillet over medium-low heat.
• stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
• whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
• whisk egg whites in a bowl until frothy; fold into ricotta mixture.
• oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter hot griddle for each pancake. cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. repeat with remaining batter, oiling griddle between batches.

deb's general tso's chicken

Ingredients

• Servings: 6
• 4 cups vegetable oil for frying
• 3 eggs
• 1/2 cup cornstarch
• 2 teaspoons cornstarch
• 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 1/2 cups white sugar
• 1/4 cup distilled white vinegar
• 1/4 cup rice vinegar
• 1/4 cup dry
• 2 1/2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 2 tablespoons vegetable oil
• 12 dried whole red chilies, or to taste
• 2 tablespoons minced fresh ginger, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the frying oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the eggs in a mixing bowl until smooth. mix in the 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. mix in the chicken until evenly coated in the batter.
• in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. drain on a paper towel-lined plate.
• meanwhile, combine the sugar, white vinegar, rice vinegar, , soy sauce, and garlic in a small saucepan. bring to a boil over medium-high heat. stir constantly until the sugar has dissolved and the sauce thickens to the consistency of light pancake syrup, about 3 minutes. remove from the heat and keep warm.
• heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. stir in the dried chiles and ginger; cook and stir until the ginger begins to brown, about 30 seconds. remove the chiles and ginger from the wok and stir them into the sauce. place the fried chicken cubes into the wok and cook until very crispy and dark golden brown. serve the chicken with the sauce.

gluten free protein pancakes

Ingredients

• Servings: 2
• 1/2 cup cottage cheese
• 1/2 cup oats
• 7 egg whites
• 1 drop vanilla extract
• 1 serving cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
• spray a griddle or skillet with cooking spray and place over medium heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Kicked-up Potato Pancakes

Ingredients

• Servings: 4
• 2 large potatoes, peeled and shredded
• 3/4 cup shredded deli smoked ham
• 3 eggs
• 3/4 cup shredded mozzarella cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• salt and ground black pepper to taste
• olive oil for frying
• 1 green onion, chopped
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl.
• heat a large skillet over medium-low heat. pour enough olive oil to cover bottom of pan.
• scoop up about 1/2 cup of potato mixture per pancake and form into a patty. repeat, making 8 patties in all.
• place 4 pancakes at time in hot olive oil. cook until browned, about 4 minutes on each side. transfer to paper towel-lined plate.
• sprinkle with green onion and parmesan cheese.

golden penny pancakes

Ingredients

• Servings: 4
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons baking powder
• 1 cup shredded sharp cheddar cheese
• 1 egg
• 1 cup milk
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• mix together flour, sugar, baking powder and cheese. in a separate bowl, beat together egg, milk and oil. stir egg mixture into flour mixture until just combined.
• heat a lightly oiled griddle or frying pan over medium high heat. pour or scoop the batter the griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

easy amaranth pancakes

Ingredients

• Servings: 6
• 1 cup amaranth flour
• 1/2 cup arrowroot powder
• 1/2 cup ground almonds
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons honey

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• in a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. in a separate bowl, combine water, lemon juice, oil and honey; mix well. stir liquids into flour mixture; mix well.
• heat a lightly oiled griddle or frying pan over medium high heat. drop the batter by spoonfuls the griddle, using approximately 2 tablespoons for each pancake. brown on both sides and serve hot.

banana-oat cottage cheese pancakes

Ingredients

• Servings: 10
• dry ingredients:
• 1/2 cup oatmeal
• 1 scoop protein powder (optional)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• wet ingredients:
• 1 banana
• 2 eggs
• 1/2 cup cottage cheese
• 1 teaspoon vanilla extract
• water as needed

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat a griddle or large skillet over medium heat.
• blend oatmeal, protein powder, brown sugar, cinnamon, and baking powder in a blender until fine; dump into a large bowl.
• blend banana, eggs, cottage cheese, and vanilla extract in a blender until smooth; pour into bowl with dry ingredients and mix into a thick batter. stir water into the batter to thin slightly, as desired.
• ladle between 1/4 to 1/2 cup batter per pancake the preheated cooking surface. cook until browned on the bottom, 3 to 5 minutes. flip pancakes and continue cooking until browned on the other side and the center is set, 3 to 5 minutes more.