Sweet Potato Pancakes Recipes

SWEET POTATO PANCAKES

Steps:

• In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
• Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

SWEET POTATO PANCAKES

Steps:

• Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.
• Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds. With hands, form each into a firm ball; transfer to a baking sheet. With palm, flatten balls into 3/4-inch-thick cakes.
• In a large skillet, heat oil over medium until hot (see note, below). Using a metal spatula with a thin blade, carefully transfer 6 cakes to skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate; sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired.

LOUISIANA SWEET POTATO PANCAKES

Steps:

• Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
• In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
• Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.