Cheesy Leftover Mashed Potato
Pancakes; see “Savory short
stack” recipe next page
By Hana Medina
WE TEND TO PREPARE pancakes the way our families taught us; the short
stacks that land on our kitchen tables today are likely steeped in tradition.
Across the country, you’ll find renditions such as cornmeal-based johnnycakes, banana pancakes and even pancakes shaped like Mickey Mouse. As
drool-worthy as your favorite version may be, if your pancake repertoire is
limited to a stack of buttermilk flapjacks drenched in butter and maple syrup,
your mind is about to be blown.
There are an overwhelming number of pancake variations out there,
simply because they are easily one of the oldest prepared meals still
enjoyed today. Some studies claim pancakes (or some form of
them) were eaten in prehistoric times, while others have traced
them to fourth-century B.C. China. In many cultures diners
still convene over renditions of pancakes that range from
sweet to savory; the French crêpe, the Somalian lahoh and
the Japanese okonomiyaki are only a few.
The following contenders more than deserve the biggest
portion of your Sunday brunch plate. So much so that you
might even say, “Move over, bacon!” (Just kidding. We would
never say that!) C
with maple syrup, whole pecans and berries.
Makes 4 servings.
From Fabulous Food The Costco Way (go to Costco.com; click
“Recipes The Costco Way” at the bottom of the page)
Gluten-Free Pecan Pancakes
1½ cups Kirkland Signature™ pecans
3 large eggs
1 banana, mashed (optional)—if not using
banana, increase pecans to 2 cups
2 tablespoons honey
1 teaspoon Kirkland Signature pure
½ teaspoon Kirkland Signature ground
½ teaspoon baking soda
¼ teaspoon salt
Coconut cooking spray or butter
Maple syrup, pecans and berries,
Finely grind pecans in a food processor to a
flour-like texture. In a medium bowl, mix the
ground pecans, eggs, banana (if using), honey,
vanilla, cinnamon, baking soda and salt. Mix thoroughly until all ingredients are well incorporated.
Lightly coat a medium skillet with coconut spray.
Place skillet over medium-low heat. Ladle about
Twists on a favorite meal
¼ cup batter into pan for each pancake. Cook
until crispy on the edges and flip. Hold cooked
pancakes in a warm oven until ready to serve.
Repeat until all batter is used. Serve the pancakes
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