There are a lot of places in America that claim to have the best food. You wouldn’t want to cross a Texan after insulting a spectacular barbecue, but you’d be equally endangered insulting clams in New England or prune juice in Florida. We’re not here to make any claims about who’s the gold medalist, but we’re happy to spread our wealth of knowledge about all regions of America (and also the world).
With our recipe for Louisiana-style sweet potato pancakes, you’ll find yourself appreciating both Louisiana culture and autumn (or deep winter if you’re currently in the Midwest). This is a simple recipe that brings out the best of the season and the region. Besides, anyone out there who’s going to turn down nutmeg and sweet potatoes can find a new food site.
Sweet Potato Pancakes
¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs, beaten
1 ½ cups milk
¼ cup butter, melted
Fill a medium saucepan with water and boil. Place sweet potatoes in boiling water and cook about 15 minutes, or until tender but firm. Drain, and immediately immerse in cold water to loosen skins. Drain again, remove skins, chop, and mash.
In a medium bowl sift together flour, baking powder, salt, and nutmeg. Don’t be afraid to add a little more nutmeg if you’re interested in being happy.
Mix mashed sweet potatoes, eggs, milk, and butter in a separate bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle or a skillet (not everyone is ritzy enough to own a griddle) over medium-high heat. Drop batter mixture onto the griddle by heaping tablespoonfuls. Cook until golden brown, turning once with a spatula when the surface begins to bubble.
Serve them with maple syrup or cranberry sauce.
Post by Ian Sims. Recipe from allrecipes.com