Wednesday, May 4, 2011

Sweet Potato Pancakes




I'm pretty much an equal opportunity pancake lover and pancakes that can double as hash browns for breakfast are pretty much a double win for me. So there is nothing that pleases me more then to come into the kitchen on a Saturday morning, pick up a large sweet potato, my mandoline and then get to work.  I've never really always gotten them perfect until I started experimenting with adding self-rising flour. The flour helps the process along and gives them a light quality along with the sweetness of the potato and the crunchy exterior. 

Sweet potato pancakes are a great addition to eggs and bacon without having to add a cinnamon roll or doughnut to the plate. That's what I call another win.


Sweet Potato Pancakes for 2
1 large Sweet Potato Grated on a Mandoline or using a Cuisinart attachment
1 egg
1/4 cup self rising flour
1 tsp salt

Grate the potato into a bowl. Then add the egg and mix completely. Sprinkle the flour and mix. On medium high heat add 1 tbsp of olive oil and  add a 1/4 cup scoop of the potato mixture. Fry for about 2-3 minutes and then flip and cook for another 2 minutes. Sprinkle Parmesan cheese on top.

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