Those of you who visit regularly or have been following along, know that I am a big fan of the savory pancake!
I just think that it makes such a more interesting side dish than plain ol rice or potato. And I find them so particularly good when accompanied by a “saucy” dish because they suck up the juice and are so comforting.
The first ones were the KALE pancakes. A particular favorite because I like to hide greens!
Then there were the Roasted Tomato pancakes, where was pretty much the kale pancakes with the addition of sweet roasted grape tomatoes. Also a hit around here.
And then of course there was the Spinach Crepes stuffed with Mascarpone cheese which were just simply decadent.
This time I’ve made sweet potato pancakes.
Now I don’t want to argue with anyone, because there is much debate about which is which and this argument is perpetuated by restaurants who call “yam fries” sweet potato fries!!
Just so we are straight:
- YAM – big gnarly tuber with brown skin and dark orange flesh
- Sweet Potato – looks very much like a yam only it has light ( almost yellow) skin and flesh
So I peeled, diced and boiled one large sweet potato. Then drained it and mashed it like you would regular potatoes. Only don’t add any of the butter and milk and what have you.
Although, if on the off chance, you ARE the kind of person who has left over mashed sweet potato in the fringe WITH all the butter and milk then those are perfectly fine to use. I just didn’t want you to go to all the trouble.
In a blender add:
- 2 cloves of garlic and or 2 green onions ( rough chopped)
- mashed sweet potato once they have cooled.
Blend those together then add:
- 2 cups sifted all-purpose flour (or whole wheat, spelt etc whatever you are into)
- 2 tsp. baking powder
- 1 tsp. salt
- 1 egg (optional if eggs aren’t your thing) just add 3 tsp of baking powder instead
- 1 1/2 c. milk ( I use almond but any milk will do)
- 2 tbsp olive oil
Also feel free to add a little bit of say ground cumin or chili flakes to zing it up a bit.
Then in a non-stick skillet or whatever your favorite pancake pan is, pour in dollops of batter, wait for the bubbles to appear then turn them over!
Keep the cooked ones warm in the oven until you are ready to serve.
We had them for our Sunday dinner with some roast and veg.