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
1/4 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.