Sweet Potato Pancakes

18 May

Delightfully delicate these Sweet Potato Pancakes are permeating with the enticing aroma of lemon, these deep golden-brown, thin pancakes are moist inside with crisp edges.

Delightfully delicate these Sweet Potato Pancakes are permeating with the enticing aroma of lemon, these deep golden-brown, thin pancakes are moist inside with crisp edges.

For breakfast, serve them plain or with butter or maple syrup.  For lunch or supper, top the Sweet Potato Pancakes with sour cream  and put a chunky salsa on the side.  For dessert, serve at room temperature drizzled with equal parts of lemon juice and honey stirred together and top with freshly whipped cream.  For another simple lemon syrup, stir together 2 tablespoons of fresh lemon juice and 1/2 cup of pure maple syrup.

For ease of cooking, combine the wet ingredients in a 1-quart measuring cup with a pouring lip, stir in the dry ingredients, and then pour the batter directly onto the hot skillet.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers


One Response to “Sweet Potato Pancakes”

  1. Catrice Emziah January 1, 2011 at 11:41 am #

    I’m so happy I found this site. The Hungry Wife is on my daily list of sites to check!

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