Recipe: Sweet Potato Pancakes (3) for Marisa

Sweet Potato Pancakes #1 (Vegetarian Recipe)
Yield: 4 Servings
Source: Vegetarian Gourmet

1 1/3 c light soy milk
2 tsp lemon juice
1/2 c quick oats
1 tb egg replacer
1/4 c water
1/2 tsp oil
1 tb maple syrup or honey
1/2 c sweet potatoes; pureed
1/2 c whole wheat flour
1/2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon

In a large bowl, combine one cup soy milk and lemon juice. Add to oats and let stand for 15 minutes to soften. Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil, maple
syrup, pureed sweet potatoes and remaining 1/3 cup soy milk to oat mixture. In a small bowl, combine flours, baking powder, baking soda and cinnamon. Add to oat mixture. Add more soy milk if batter is too thick. Lightly oil a griddle and preheat over medium heat. For each pancake, pour about 1/4 cup of batter onto griddle. When surface of pancake is bubbly and sides are firm, turn and cook on other side until golden. Keep pancakes warm while cooking remaining batter.

Sweet Potato Pancakes (Not very sweet)
Yield: 2 Servings
Recipe Source: COOKING LIVE with Sara Moulton

2 md Sweet potatoes - (abt 1 lb)
1 tsp Freshly-squeezed lemon juice
1 Egg
1 grated onion
1 1/2 tb Honey
1 tb Flour
1/4 tsp Ginger
1/4 tsp Cinnamon
1/4 tsp Salt
Freshly-ground black pepper; to taste
2 tb Vegetable oil

Peel the sweet potatoes and coarsely grate them. Place in a bowl, sprinkle with lemon juice and set aside. In a large bowl, beat the egg lightly. Add the grated onion, honey, flour, ginger, cinnamon, salt and pepper. Add the potatoes and mix well. In a non-stick skillet, heat the vegetable oil until hot. Using a tablespoon, drop the batter into the pan and flatten each against the bottom of the pan. Fry until golden brown and crisp, about 3 minutes on each side. Drain on a paper-towel lined plate and serve hot. This recipe yields 6 pancakes for 2 servings.

Sweet Potato Pancakes
Yield: 6 Servings

2 tb unsalted butter; melted
1/2 c cooked sweet potatoes peeled and chopped
1 egg
1/3 c all-purpose flour
1/2 tsp baking powder
1/4 c milk (or more)
sour cream

Place sweet potatoes in a mixing bowl, add egg and mix well. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tablespoon butter. The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.

Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 teaspoon butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan. Serve with sour cream. Makes 12 small pancakes. Servings: 6