Skip to main content

Servings: Makes 24 to 30 pancakes.

Ingredients

2 large sweet potatoes, peeled and shredded

1 cup (250 mL) chopped green onions

11/2 tbsp. (20 mL) minced jalapeno pepper

1 tsp. (5 mL) minced orange zest

3 large eggs

1/3 cup (75 mL) flour

Sour cream

Salt and pepper to taste

Oil for frying (canola or safflower)

Method

In a large bowl, combine sweet potatoes, onions, jalapeno, orange zest, eggs and flour. Add seasonings.

Heat oil in a large skillet, over medium-high heat.

Shape about 1/4 cup (50 mL) of sweet potato mixture into a small round pancake, about 3 inches (8 cm) in diameter. Repeat no more than 4 times in order to control cooking.

Turn pancakes after 3 to 5 minutes or when edges lightly brown, and cook another 3 to 5 minutes.

Remove to a baking tray lined with paper towels. Repeat until sweet potato mixture is used up.

Before serving, place baking trays in a 350-degree F (180-degree C) oven 5 minutes or until pancakes are heated through.

Serve three to a plate with a dollop of sour cream in the centre and sprinkle with finely chopped green onions.

Per pancake: Cal 73 / Pro 1 g / Fat 5 g / Carb 5 g

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨