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Sweet Potato Pancakes Print Email


3/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon baking powder
1/2 teaspoon grated nutmeg
3/4 cup whole milk
1/4 cup plus 1 teaspoon canola oil
1 egg
1/2 tablespoon sugar
1/2 tablespoon vanilla extract
1 1/4 cups peeled and shredded sweet potato (about 1/2 a sweet potato)
Butter
Maple Syrup

Combine the flour, salt, baking powder, and nutmeg in a large bowl. Whisk until evenly distributed.

In a second large bowl, combine the milk, 1/4 cup of the oil, the egg, sugar, and vanilla extract. Whisk well.

Pour the dry ingredients on top of the wet ingredients. Whisk until just combined, about 50 strokes. There will still be some lumps.

Pour 1 teaspoon of the oil into a non-stick skillet set over medium-high heat. Toss in the shredded sweet potatoes. Cook, stirring often, until the potatoes are soft and slightly browned, about 3 minutes. Set aside for a minute. Then fold into the batter.

Turn the heat on the non-stick skillet to medium. Ladle about 1/3 cup of the pancake mixture onto the skillet. Cook until you can see the bubbles on top, about 3 to 4 minutes. Flip and cook for another 2 minutes, or until golden brown. Serve with some butter and a little maple syrup. - serves 2 - Adapted from Chow.
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