Having just come through the Easter season and the Elmira Maple Syrup Festival, it might be time to liven up the humble pancake.
Combining the likes of sweet potatoes, coriander and jalapeno, these Spicy Sweet Potato Pancakes fit the bill as a novel way to change things up on the griddle. Plenty of maple syrup still applicable, of course.
These pancakes also work well as an appetizer or as a side dish with dinner. The spicy heat can be adjusted to your liking.
Spicy Sweet Potato Pancakes
- 1/2 cup (125 ml) plain yogurt
- 1/4 cup (63 ml) fresh coriander, chopped
- 2 Tbsp. (30 ml) green onion, finely chopped
- 1/4 tsp. (1 ml) salt
- 1 sweet potato (about 12 oz/375 g)
- 1 small onion
- 1 jalapeno pepper, seeded and finely minced
- 2 Tbsp. (30 ml) all-purpose flour
- 1 tsp. (5 ml) salt
- 1/4 tsp. (1 ml) ground cumin
- 1/4 tsp. (1 ml) cayenne pepper
- 1 egg, lightly beaten
- Olive oil
In small bowl, stir together yogurt, coriander, green onion and salt; set aside.
Peel potato; grate into medium bowl. Peel onion and grate into same bowl; toss. Turn into strainer and squeeze to press out any liquid; return to bowl. Stir in jalapeño.
In small bowl, stir together flour, salt, cumin and cayenne pepper; toss with sweet potato mixture. Stir in egg until thoroughly mixed.
Heat just enough oil to coat bottom of large non-stick skillet over medium-high heat until hot. Using about 3 Tbsp. potato mixture for each pancake, press gently into two-inch rounds. Place in pan. Repeat, adding about four more to pan, but do not crowd skillet. Cook for 3 minutes or until bottoms have set and are crisp and brown. Carefully flip and cook until crisp and brown and hot inside, 2 to 3 more minutes.
Serve with coriander yogurt sauce spooned over top.