Monday, December 6, 2010

Sweet Potato and Toasted Corn Pancakes


Servings: 4 to 6

Preparation Time: 45 minutes

1 medium sweet potato, peeled and diced into 1-inch squares (about 1 cup)
2 ears of fresh corn, kernels sliced from cob (about 1 cup)
3 tablespoons olive oil
Salt and freshly ground pepper
2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon chili powder
2 large eggs, beaten
2 cups milk

Sour Cream
Fresh Cilantro

Preheat oven to 350 degrees.
Roast the sweet potato until soft, about 30 minutes. Cool, peel and mash.
Toast the corn kernels in 1 tablespoon olive oil in a skillet over medium high heat. Season with salt and pepper.

Stir together the flour, baking powder, and chili powder in a mixing bowl. Whisk in the eggs and milk. Stir in the mashed sweet potato and corn kernels.

Heat a griddle or large skillet over medium high heat. Pour in a small amount of olive oil to coat the bottom.

Drop about 1/3 cup of batter onto the griddle. Continue with as many pancakes that will fit into the pan without overlapping.

Cook until brown, puffed and set, about 5 minutes. Turn over and cook about 3 minutes more. Remove the pancakes and keep warm. Continue using all of the remaining batter.

Serve warm with a dollop of sour cream and a sprinkle of chopped fresh cilantro.

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