INGREDIENTS FOR POTATO PANCAKES RECIPES

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HOW TO MAKE THE BEST SWEET POTATO PANCAKES RECIPE



How to Make the Best Sweet Potato Pancakes Recipe image

These Sweet Potato Pancakes from Delish.com are peak fall brunch fare and perfect topped with toasted pecans.

Provided by DELISH.COM

Categories     brunch    breakfast    brunch

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 15

1 3/4 c.

all-purpose flour

2 tsp.

baking powder

1/2 tsp.

baking soda

2 tbsp.

packed brown sugar

1 tsp.

kosher salt

1 tsp.

cinnamon

1/4 tsp.

ground nutmeg

1/4 tsp.

ground ginger

1 3/4 c.

buttermilk

2

small sweet potatoes, roasted and pureed until smooth (about ¾ cup puree)

2

large eggs

1 tsp.

pure vanilla extract

Butter, for cooking and serving

Toasted pecans, for serving

Maple syrup, for serving

Steps:

  • In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.  In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
    Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes. Repeat with remaining batter. Serve with more butter, toasted pecans, and maple syrup.

HOMEMADE POTATO PANCAKES RECIPE – AUTHENTIC JEWISH LAT…



Homemade Potato Pancakes Recipe – Authentic Jewish Lat… image

These potato pancakes are amazing! This is an authentic Jewish recipe for latkes (potato pancakes), they are so crunchy and delicious! Perfect dipped in apple sauce or topped with sour cream!

Provided by MelanieCooks.com

Categories     Side Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

6 medium potatoes
1 onion
2 eggs
4 tbsp flour
1 tsp salt
1/4 tsp pepper
4 tbsp oil

Steps:

  • Shred the potatoes using the food processor (shredder disk).
  • Put shredded potatoes in the colander in the sink, and squeeze out as much liquid as you can. Wait for 5 minutes, then squeeze out even more liquid.
  • Grate the onion using the inside steel blade of the food processor.
  • Mix potatoes, onion, eggs, flour, salt and pepper.
  • Heat the oil in the non-stick frying pan on a medium-high heat (I use 2 frying pans on 2 burners to save time or a large griddle).
  • Form the potato mixture into patties (squeeze out even more excess liquid as you go) and put on a frying pan.
  • Cook the potato pancakes for 5 minutes, then flip and cook for another 3 minutes (or until golden-brown on both sides and cooked through). Check the potato pancakes from time to time and adjust the heat setting - if they are starting to turn too dark, the heat is too high, and if they are pale, it's too low.
  • Remove the latkes from the frying pan and serve immediately.

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These Sweet Potato Pancakes from Delish.com are peak fall brunch fare and perfect topped with toasted pecans.
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  • In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger.  In a separate bowl, whisk together buttermilk and sweet potato puree, then add eggs and vanilla.
    Add wet ingredients to dry ingredients and stir with a wooden spoon until just combined. Melt butter in a large nonstick skillet or griddle over medium heat. When butter is foamy, reduce heat to medium-low and ladle a scant ½ cup pancake batter into skillet. Cook until bubbles start to form in batter and pancake is golden underneath, about 3 minutes, then flip and cook other side until golden, another 3 minutes. Repeat with remaining batter. Serve with more butter, toasted pecans, and maple syrup.
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