So once we get Groundhog Day, Super Bowl and Valentine’s Day out of the way, then of course it’s time for Shrove/Fat Tuesday (aka Mardis Gras) or as I like to call it, “Pancake Tuesday.”
Usually pancakes are regulated to the weekend mornings only, but they’re also a way to spruce up a Tuesday night. Tuesdays can be depressing because they are still an eternity away from Fridays!
Of course, the origin of Shrove Tuesdays was to use up perishables such as dairy products before starting Lent where some Christians will sometimes practice fasting or giving up certain indulgences whilst preparing for Easter.
Variations of potato pancakes (e.g. latke, rosti) can be found in many European and Slavic cultures throughout the world.
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Now we’re doing a variation on a variation by using sweet potatoes.
It’s important to remember that sweet potatoes are lower in starch than white potatoes so need the eggs and flour to help glue them together.
As these potatoes are sweeter, they are well complemented with maple syrup although can be used in a more savoury context as a complement to eggs or a replacement for a potato to serve with a meat or protein entrée.
Sweet Potato Pancakes
2 large eggs
1/4 cup flour
6 green onions
1 lb sweet potato
Salt/pepper to taste
Cooking oil as needed
- Whisk together eggs, flour, seasoning in bowl.
- Wash peel and grate potatoes.
- Combine all together, and also mix in green onion.
- Heat pan on medium heat and add enough oil to cover bottom of pan.
- Ladle out pancakes, say 1/3 – 1/2 cup per, into pan.
- Flatten a little with spatula so that they are less than an inch thick.
- Allow to cook for 4-5 minutes and then flip over for another 2 minutes or so to allow to cook through.
- They must be browned before flipping, however if brown before 4 minutes then your burner is too high – you might want to make one first to experiment with the heat.