Holiday Recipes

By Susan M. Thigpen © 1988

Issue: December, 1988

Make breakfast on Christmas morning something special this year. As you look over the recipes below, you'll find they're not your ordinary, run–of–the–mill pancakes.

For a person with a sweet tooth, there is a new version of an old favorite, gingerbread. Can you imagine a plate of gingerbread pancakes, hot off the griddle, with yellow creamy butter melting between them? Mouth watering isn't the word to describe it!

For a hearty breakfast start, try the potato pancakes. The grated potatoes and onion give it enough body to satisfy a lumberjack. Let's see, a little catsup would be good on them.

Sweet potatoes have long been a holiday favorite vegetable, but we bet you've never tried them at breakfast in the form of pancakes.

Remember, breakfast can be served any time of the day. We hope you will enjoy these unusual recipes. They are just another way of serving old favorites. Perhaps they will become you family's favorites this year.

Gingerbread Pancakes

1 cup pancake mix
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 egg, well beaten
1 cup milk
1/4 cup molasses
1 tablespoon melted shortening

Combine dry ingredients. Add remaining ingredients and mix well. Drop from a large spoon onto lightly greased griddle. Brown on both sides. Makes a thin batter but pancakes are spicy and delicious. Serves four.

Potato Pancakes

5 tablespoons flour
1 and 1/2 pounds potatoes, pared
1 small onion
1 egg unbeaten
1 and 1/2 teaspoons salt
1/8 teaspoon pepper

Measure flour into bowl; over it grate pared potatoes and onion, using fine grater. Mix in unbeaten egg, pepper and salt. Lightly grease skillet. Place over medium heat. Drop potato mixture by heaping tablespoons into hot skillet. Fry until crisp and golden brown on both sides. Drain. Is good served with fried apples. Makes 16.

Sweet Potato Pancakes

1 cup mashed sweet potatoes
1 cup cooked rice
1 cup pancake batter
2 eggs

Mix together all ingredients. Cook on a hot griddle or skillet.