Best 4 Swiss Pancakes Recipes

SWISS CHEESE POTATO PANCAKES

Steps:

• In a large bowl, beat cream cheese until smooth. Add 1 egg at a time, beating well after each addition. Gradually add flour and mix well. Stir in the potatoes, Swiss cheese, onion, salt, pepper and cayenne pepper. , Heat butter and 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into butter and oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

SWISS PANCAKES

Steps:

• Pour all batter ingredients into a blender and blend for 1 minute or until the batter is smooth, stopping blender and scraping down sides if necessary. (Alternately, you can blend all ingredients using a mixer or hand held immersion blender.).
• For best results, refrigerate batter for at least 30 minutes before cooking.
• Lightly grease a non-stick pan with sloped edges. Heat pan to medium. Pour into the pan approximately a scant 1/3 cup of batter and swirl the batter to distribute evenly. Cook for about 2 minutes or until the top of the pancake starts to form little bubbles and the bottom of the pancake is light brown with "specks".
• Flip the pancake over carefully and continue to cook for another 45 seconds to 1 minute. Be careful not to overcook.
• Carefully remove pancake to warming dish and continue cooking the pancakes as in Step #3. Grease pan lightly as needed.
• For filling: you can leave the pancakes plain as my inlaws do or we like to add strawberries cut up and mixed in with some cream cheese; the top garnished with toasted slivered almonds. I've also used homemade applesauce and fresh peaches, too. Use your imagination for pancake fillings. Roll up, bringing both sides of pancake to center.
• Serve warmed maple syrup (or warmed jam or jelly) on side if desired. Sprinkle top of pancake with powdered sugar for presentation.

SWISS CHEESE POTATO PANCAKES

Steps:

• In a mixing bowl, beat cream cheese until nice and smooth.
• Add eggs one at a time beating well after each addition.
• Add flour and continue to mix well.
• Stir in potatoes, swiss cheese, onion, salt, pepper and cayenne pepper.
• In a large skillet heat butter and oil over a medium heat.
• Drop batter by 1/4 cupfuls and press lightly to flatten.
• Fry until golden and crisp, about 5 minutes on each side.

SWISS CHARD PANCAKES

Steps:

• 1) In a food processor, pulse dill and mint until finely chopped. Add Swiss chard leaves and pulse until finely chopped. 2) Remove 2/3 of this chard/herb mixture and set aside. 3) To the remaining 1/3 of the chard in the food processor, add the chickpea flour, baking powder, baking soda, eggs and water. Process 1 minute. 4) Scrape chard puree into the bowl with the chard/herb mixture. Add lemon zest, garlic, cinnamon, nutmeg, cayenne, salt and pepper. 5) Put a tablespoon of this mixture into a small glass dish and microwave for 30 seconds. Taste and adjust for seasonings. 6) In a large non-stick pan, heat a tablespoon of olive oil over medium high heat. When oil is hot, spoon in batter, making 3 to 4 fritters to the batch. Cook about 3 minutes per side, until lightly browned and cooked through. Use more olive oil as needed for remaining fritters.