Saturday, March 23, 2013

Savory Sweet Potato Pancake

serves 6

In a large bowl, whisk 2 cups cooked mashed sweet potatoes, 2 TBSP melted organic unsalted butter, 1 egg and 1 1/2 cups buttermilk. In a medium bowl, combine 1 1/2 cups white whole-wheat flour, 2 tsp baking powder, 1 tsp baking soda, 1 1/2 tsp sea salt, 1 1/2 tsp finely minced fresh rosemary and 1/2 tsp fresh cracked black pepper.

Whisk flour mixture into potato mixture until smooth.

In a large nonstick skillet, heat 2 tsp olive oil on medium.

Working in batches, add mixture to skillet in 1/4 cup increments. Cook until edges bubble, 3 to 4 minutes. Flip and cook 2 to 3 minutes, until golden.

If desired top with caramelized onions.

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