Cheesy Cornflakes Pancakes Recipes

CHEESY LEFTOVER MASHED POTATO PANCAKES

Steps:

• Combine the mashed potatoes, cheese, scallions, egg and 3 tablespoons of the flour in a large bowl (see Cook's Note). With your hands, divide the mixture into 12 portions. Roll each portion into a compact ball, and then flatten it into a pancake about 1/2-inch thick.
• Put the remaining 1/2 cup flour in a shallow dish and carefully coat each pancake in the flour.
• Heat 3 to 4 tablespoons of oil in a large saute pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)
• Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.
• Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

CHEESY CORNFLAKES PANCAKES

Steps:

• Add corn flakes, flour and salt in a mixing bowl. Use hand to crush corn flakes while combining with the flour.
• Add eggs into milk and lightly beat to combine. Make a well in the middle of flour mixture and pour in the egg-milk mixture.
• Use a fork to gently stir to make a smooth batter.
• Heat a little oil in a frying pan over low heat. Use a soup spoon to spread a spoonful of batter onto the pan when the oil is hot. Try to spread the batter as thin as possible.
• Sprinkle some spring onion and cheese on the face side up of the batter .
• Cook and turn pancake to brown both sides. Repeat with the remaining batter.
• Best served hot with relishes, sunny side up eggs and/or crispy bacon.

CHEESY STUFFED PANCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat the mascarpone in the microwave for 1-2 mins, or until loosened. Stir in the chives and half of the grated hard cheese, then season generously with black pepper and a good pinch of salt.
• Line a baking sheet with baking parchment. Spread the mascarpone mixture over half of each of the pancakes, then top with the ham, if using (or if using salmon, top the pancakes with it just before serving instead). Fold the pancakes in half, then in half again to create a triangle shape and transfer to the baking sheet. Sprinkle over the remaining grated cheese and bake for 15 mins, or until golden and bubbling. Sprinkle over some chives to serve.

CHEDDAR PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with applesauce if desired.

CHEESY CORNFLAKE-TOPPED PARTY POTATOES

Steps:

• Preheat oven to 350.
• In large bowl combine 1 stick melted butter, soup, potatoes, sour cream, and cheddar cheese.
• Pour into ungreased 9 X 13 glass baking dish.
• Sprinkle with cornflakes and drizzle with 1 stick melted butter.
• Bake uncovered for 1 hour to 1 hour and 15 minutes until potatoes are soft and cornflakes are golden brown.

CHEESY POTATO PANCAKES

Steps:

• Mix together potatoes, eggs, and milk in a large bowl.
• Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• Heat corn oil and butter in a large skillet over medium heat.
• Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
• Drain cooked pancakes on paper towel-lined plate.