Sweet Potato Pankcakes

These sweet potato pancakes make for a different, but delicious, dinner. You can also prepare any type of fish and serve it on top of the pancakes

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

2

servings

Ingredients

  • 2

    sweet potatoes, peeled and cut into chunks

  • 1

    small egg white

  • 1

    A cup (60 mL) maple syrup

  • 3

    Tbsp (45 mL) self-raising flour

  • 2

    Tbsp (30 mL) milk

  • 1/2

    tsp (2 mL) cinnamon

  • 1/2

    tsp (2 mL) dried thyme

  • 2

    Tbsp (30 mL) vegetable oil

  • 1/2

    cup (125 mL) sour cream

Directions

Place the sweet potatoes in a large saucepan and cover with lightly salted water. Bring to a boil then cover and reduce the heat. Simmer for 15 minutes, or until tender. Drain the potatoes and transfer to a large bowl. Add all of the remaining ingredients, except the vegetable oil and sour cream. Heat the oil in a large saute pan and make the pancakes with large spoonfuls of batter. Flip once, cooking for 3-4 minutes on each side. Serve with a dollop of sour cream.

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