When you're craving something hearty, wholesome, and a little out of the ordinary, savory sweet potato pancakes are your answer. They’re crispy on the outside, tender on the inside, with a delightful mix of sweet and savory flavors. Packed with nutrients from sweet potatoes and easy to customize, these pancakes shine as a comforting breakfast, satisfying lunch, or a unique side dish for dinner. Let's dig into this flavor-packed recipe that’s sure to become a household favorite!
Ingredients
Here’s what you’ll need to whip up a batch of savory sweet potato pancakes:
- 2 medium sweet potatoes, peeled and grated
- 1 cup all-purpose flour (or your preferred gluten-free alternative)
- 2 large eggs, lightly beaten
- 2 green onions, finely chopped
- 1/2 cup shredded sharp cheddar cheese (optional, but highly recommended for extra flavor!)
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional, for a hint of heat)
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup milk or a non-dairy alternative (add a bit more if needed)
- 2 tablespoons olive oil or vegetable oil, for frying
Step-by-Step Instructions
Step 1: Prep the Sweet Potatoes
Peel and grate your sweet potatoes using a box grater or food processor. Once grated, squeeze out any excess moisture by pressing them into a clean kitchen towel or paper towels. This helps ensure your pancakes are crispy, not soggy.
Step 2: Make the Batter
In a large mixing bowl, combine the shredded sweet potatoes, flour, beaten eggs, green onions, cheddar cheese, garlic, cayenne pepper, smoked paprika, salt, and pepper. Stir in the milk gradually until the mixture holds together but isn't too runny. Adjust the seasoning to your taste.
Step 3: Heat the Pan
Heat about 1 tablespoon of oil in a large skillet over medium heat. You want the pan hot enough to sizzle when the batter hits it but not so hot that the pancakes burn.
Step 4: Cook the Pancakes
Scoop approximately 1/4 cup of the batter into the skillet for each pancake. Use the back of a spoon to flatten them into rounds. Cook for 3-4 minutes on each side, or until golden brown and crispy. Add more oil as needed between batches.
Step 5: Keep Them Warm
If you're making a large batch, place cooked pancakes on a baking sheet in a warm (200°F) oven while you finish cooking the rest.
Tips for Serving and Customizing
- Serve with toppings: Pair these pancakes with a dollop of sour cream, Greek yogurt, or even a drizzle of sriracha or hot honey for an exciting twist.
- Make it a meal: Top the pancakes with a fried egg, avocado, or a handful of arugula for a balanced and hearty dish.
- Add protein: For extra staying power, mix cooked bacon bits, crumbled sausage, or shredded chicken into the batter.
- Go dairy-free: Skip the cheddar and use a bit of nutritional yeast for a cheesy flavor without dairy.
Why You’ll Love These Pancakes
These savory sweet potato pancakes are more than just delicious—they’re adaptable to suit your taste and whatever you have available in the pantry. You’ll love how easy they are to make, and they’re a sneakily nutritious dish that even picky eaters can get behind. Whether you’re creating a special brunch or looking for new ways to enjoy sweet potatoes, this recipe guarantees satisfaction.
Try these savory pancakes today, and don’t forget to double the recipe—you’ll thank yourself when your family comes back for seconds! Enjoy!
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