Peach Potato Pancakes
3 russet potatoes
1 teaspoon seasoning salt
1/2 teaspoon baking
1/2 cup vegetable oil
8 Trinity peaches, divided
2 tablespoons butter
1 teaspoon brown sugar
1/2 teaspoon flour
Peel and grate potatoes; place in a bowl.
In another bowl, mix eggs, seasoning salt and baking
powder. Blend half of the mixture into the potatoes,
then pour back into the bowl and mix.
Heat oil in a sauté pan over medium-high heat. Pour
in 1/2 cup of batter and cook until golden brown on
both sides. Repeat with remaining batter. Put prepared
pancakes in a warm oven.
Peel and slice 6 peaches. Melt butter in a large saucepan
over medium heat. Add peaches. Stir in sugar and
flour and cook until the sugar is dissolved and the
peaches soften. Puree the mixture.
Slice the remaining 2 peaches.
To serve, put a dollop of peach puree on each pancake,
then place several peach slices on top.
Makes 4 servings.
Recipe developed by Lisa White.
Place chai, rolled oats and oat bran in a saucepan
and bring to a boil. The chai concentrate can be
diluted with water for individual taste preference.
Once the mixture is boiling, stir and turn off the
burner. Cover and let it sit for at least 5 minutes in
Stir the oatmeal and spoon into bowls. Sprinkle
with toasted almonds and dried fruit. Add a splash
of milk. Makes 2-3 servings.
Brands may vary by region; substitute a similar product.
1 1/2 cups of your
favorite Oregon Chai*
2/3 cup organic rolled oats
1 tablespoon oat bran
1/4 cup oven-toasted
thinly sliced almonds
1/4 cup dried cranberries
or other dried fruit