Russian Pancakes

2- 1/2 cups flour

1 Tablespoons sugar

1/2 teaspoon salt

1/3 cup butter

1 pkg. dry yeast

1 1/2 cups milk

1/4 cup water

3 egg yolks slightly beaten

3 egg whites stiffly beaten

Instructions:Scald milk, add butter, cool to lukewarm. Dissolve yeast
in lukewarm water until bubbly. Add to milk mixture.
Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
beaten egg yolks and beat for several minutes more.
Cover and put in a warm place to rise until double;
about an hour. Stir batter down. Fold in stiffly beaten
egg whites. Let stand 10 minutes. Clarify some butter
and use for oiling griddle. Pour about 1/4 cup
batter onto lightly greased non-stick fry pan. Bake
until puffed and bubbly and light brown. Turn and fry
until other side is browned. Only turn once. Do
not use too much grease on the griddle. It is also
suggested that you skim the batter from the top.
Don’t dig down into the bowl. Serve with sweetened
raspberries or strawberries and sour cream. Place
berries and cream in center of pancake and roll up.
You may use whipped cream. Or serve with choice
of toppings, including caviar, jam, maple syrup, and
even thin slices of smoked salmon and sour cream.

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Waffle House Waffles

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

Instructions:1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup plus 1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half & half
1/2 cup milk
1/4 cup buttermilk
1/4 teaspoon vanilla

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Potato Pancakes

Serves/Makes:4 entree-2x as many appetizers

4or more potatoes (2 cups (475 ml) grated)
1/2 onion, grated
2 eggs
1 tbsp (15 ml) flour
1 tsp (5 ml) salt
1/4 tsp (1 ml) pepper
2 tbsp (30 ml) parsley (optional)
1/4 tsp (1 ml) nutmeg (optional)

Instructions:Mix all ingredients.
Heat frying pan (I use my iron one for this) with shortening.
It is nice to add a little bacon grease for flavor.
Drop large spoonfuls of potato mixture into the pan and brown the pancakes over medium heat.
Turn to brown on the other side.
Drain well on paper towels.
TO MAKE AHEAD:
Reheat the pancakes on a large cookie sheet at 375 degrees (200 C.) until very hot.
TO FREEZE:
Freeze in container (foil pie pans are ideal) between layers of saran.
Defrost then reheat as above.

Comments
Directly copied from Pete Rozelle, NFL Commissioner, Page 116 "Souper Bowl of Recipes, Favorite Recipes of Famous NFL Personalities" by: Nan Perry, Betty Arnsparger, Nancy Siebert, and Dorothy Shula Copyright 1980 ISBN: 0-89002-189-9 Library of Congress Catalog Number 80-82260

I make these often times for appetizers and top them with sausages and kraut or sour cream and crumbled bacon.

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