sweet potato pancakes

 

It's hard to believe that the original Moosewood cookbook was published in 1974. It's harder still to believe I've been making their pancakes for more than 40 years. It is, however, true. This is, by far, my favorite recipe for sweet potato pancakes and while I've experimented with many recipes over the years, I keep coming back to this one. The Silver Fox and I are trying to get back in the habit of eating meatless meals on Monday, and this is a great way to ease ourselves back into the Meatless Monday program. The batter for these pancakes will keep for several days in the refrigerator, so it's great also a great make-ahead recipe. I plan to serve these with a black bean salad and some homemade bread. If you have never tried the Moosewood pancakes, I urge you to do so. They are fast, easy and inexpensive to prepare and they are delicious. Here is the recipe.

Sweet Potato Pancakes...from the kitchen of One Perfect Bite courtesy of The Moosewood Cookbook

Ingredients:

Pancakes

4 cups (packed) coarsely grated sweet potatoes (approximately 1 large or 2 medium)

1/2 cup grated onion

3 to 4 tablespoons lemon juice

1 teaspoon salt

black pepper, to taste

4 beaten eggs

1/3 cup flour

1/4 cup minced parsley, optional

oil for frying

Optional Toppings

sour cream or yogurt, for toppings

apple sauce

Directions:

1) Combine all pancake ingredients and mix well.

2) Heat a small amount of oil in a skillet until it is very hot. (It should sizzle a fleck of batter upon contact.)

3) Use a non-slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.

4) Serve hot, with toppings. Yield: 4 to 6 servings.