Today’s recipe for Sweet Potato & Green Onion Pancakes actually has very few ingredients and, perhaps with the exception of the main ingredient, might very well be things that you already have lying around in your kitchen. This is the basic recipe to which you could add other flavours and ingredients you desired – the only limit is your imagination.
When we talk of regular “pancakes,” it makes sense that they were called that as it similar to a cake batter that is made in a frying pan instead of the oven.
That being said, as long as we are talking chicken and eggs, the pancake can actually be traced back to prehistoric times, as something similar would have been one of the first grain-based dishes that human-kind ever cooked.
It makes sense because back in those days the world was thought to be flat, but now that it’s round, we’re able to make pastries that have three dimensions.
Traditional potato pancakes are common in the cultures of Germany, Eastern Europe and the Jewish faith. This variation uses sweet potato instead of the regular white potato.
Sweet potatoes are actually not a potato at all, but an imposter – they’re root vegetables rather than tubers. We call them that, however, as they look a lot like regular potatoes.
Regular grated potatoes can stick together almost by themselves because of their natural high starch content. It’s very important to use eggs and flour to bind the sweet potatoes, as they are much less starchier.
When frying it is also important to have the burner on low to medium because they will burn quickly due to the higher sugar content.
These potatoes work great as a side dish to any of your favourite summer grilled meats or fish. They are also great for breakie, with a poached egg on top, for instance.
I can’t think of a reason why you can’t just eat them straight up smothered in maple syrup – no judgment, however.
Sweet Potato & Green Onion Pancakes
- 2 eggs, lightly beaten
- 1/4 cup all purpose flour
- 1/2 bundle of green onions, chopped
- 2 large sweet potatoes
- 1/4 cup cooking oil
Peel and grate potatoes on cheese grater.
Whisk together eggs, flour, salt and pepper in large bowl until smooth; stir in green onions and sweet potato.
Heat 2 Tbsp. oil in a large, nonstick skillet over medium heat. Drop batter into skillet by scant 1/2 cup to make 2 or 3 mounds (do not crowd), pressing gently with spatula to flatten; cook, carefully flipping once, until golden, 6 to 8 minutes. Transfer to paper towel–lined plate using slotted spoon; keep warm. Repeat with remaining batter in 2 batches, adding 1 Tbsp. of the remaining oil between each batch.
Transfer pancakes to serving platter; serve immediately.