SWEET POTATO PANCAKES
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups all-purpose flour2 teaspoons kosher salt1 1/2 teaspoons baking powder3/4 teaspoon freshly grated nutmeg1 1/4 cups whole milk1/2 cup plus 2 teaspoons vegetable oil2 large eggs1 tablespoon granulated sugar1 tablespoon vanilla extract2 1/2 cups peeled, shredded sweet potato (about 1 large potato)1/2 teaspoon ground nutmeg
MAKES 12 PANCAKES USING 1/3 PORTIONS WITH LADLE.
1. Heat remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.
4. Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.
Number of Servings: 12
Recipe submitted by SparkPeople user CAOFFLA.
1. Heat remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.
4. Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.
Number of Servings: 12
Recipe submitted by SparkPeople user CAOFFLA.
Nutritional Info Amount Per Serving
- Calories: 187.9
- Total Fat: 11.2 g
- Cholesterol: 36.8 mg
- Sodium: 466.7 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.0 g
- Protein: 3.7 g