Bacon, Chive & Cheddar Pancakes

6 slices of bacon, cooked and chopped

2/3 cups of sharp cheddar cheese, grated

2 tbsp of chives chopped fine

1 cup of unbleached white flour

½ cup of whole wheat flour

3 ½ tsp of baking powder

1 tsp of salt

1 tsp of raw cane sugar

1 ¼ cups of milk

1 egg

3 tbsp of butter, melted

1 tbsp of oil (or as much is needed)

1.     Mix flours, baking powder, salt, sugar, chives, cheese and bacon in a large bowl

2.    Add milk, egg and butter.  Stir until batter is smooth.

3.    Preheat oil in pan or griddle on medium high heat.

4.    Scoop about ¼ cup of batter per pancake and pour in heated pan. Brown on both sides.

Nutrition Facts
Servings: 6
Amount per serving
Calories	350
% Daily Value*
Total Fat 22.2g	28%
Saturated Fat 10.1g	50%
Cholesterol 81mg	27%
Sodium 983mg	43%
Total Carbohydrate 22.7g	8%
Dietary Fiber 1g	4%
Total Sugars 3.3g
Protein 15.3g
Vitamin D 8mcg	42%
Calcium 289mg	22%
Iron 2mg	10%
Potassium 481mg	10%

Cajun Garlic Potato Pancakes

3 cups of grated potato or sweet potato
2 cloves of garlic, crushed
1 tsp of cajun seasoning (we use Hyes of Canada)
¼ tsp of salt
1 egg
¼ cup of flour
2-3 tbsp of oil

1.     Squeeze liquid out of potatoes

2.    Heat 2 tbsp of oil at med high heat in a very large flat pan.

3.    Mix potatoes, garlic, Cajun seasoning, salt, egg and flour together.

4.    Using ice cream scoop, scoop out potato mixture into the hot pan and flatten into a pancake. (3-4 pancakes usually can be cooked at a time)

5.    Cook on each side for 2-3 minutes or until golden brown.

6.    Once cooked remove to a plate lined with paper towel to drain excess oil. Can be kept in an oven on 180-200 degrees Fahrenheit to keep warm.

7.    You may need to add more oil after cooking 2 pans of pancakes.

8.    Makes about 8-10 pancakes

Nutrition Facts
Servings: 5
Amount per serving
Calories	194
% Daily Value*
Total Fat 6.6g	8%
Saturated Fat 1g	5%
Cholesterol 33mg	11%
Sodium 182mg	8%
Total Carbohydrate 30.1g	11%
Dietary Fiber 4.2g	15%
Total Sugars 7.9g
Protein 4.3g
Vitamin D 3mcg	15%
Calcium 12mg	1%
Iron 5mg	26%
Potassium 593mg	13%

Curried Potato Pancakes

3 cups of grated potato or sweet potato
1-2 tbsp of curry paste (we use Patak’s Mild Curry Paste)
1 tsp of salt
1 egg
¼ cup of flour
2-3 tbsp of oil

1.     Squeeze liquid out of potatoes

2.    Heat 2 tbsp of oil at med high heat in a very large flat pan.

3.    Mix potatoes, curry paste, salt, egg and flour together.

4.    Using ice cream scoop, scoop out potato mixture into the hot pan and flatten into a pancake. (3-4 pancakes usually can be cooked at a time)

5.    Cook on each side for 2-3 minutes or until golden brown.

6.    Once cooked remove to a plate lined with paper towel to drain excess oil. Can be kept in an oven on 180-200 degrees Fahrenheit to keep warm.

7.    You may need to add more oil after cooking 2 pans of pancakes.

8.    Makes about 8-10 pancakes