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Posted by on Feb. 5, 2009 at 3:45 PM
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10 ounces sweet potatoes or yams, peeled and shredded
2 large eggs, beaten
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup vegetable oil

In a medium bowl, mix all the ingredients together except for the oil. In a
large, non-stick skillet, warm 2 tablespoons of the oil over medium heat.
Drop the mixture by the rounded tablespoonful into the pan, and cook the
pancakes one to two minutes per side, or until crisp and lightly browned.
Remove from the pan and drain on paper towels. Add more oil to the pan as
needed for the next batch. Serve hot or at room temperature. Yields 24


2 tablespoons unsalted butter, melted
1/2 cup cooked sweet potatoes, peeled and chopped or mashed
1 egg
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup milk (or more)
Sour cream

Put sweet potatoes in a mixing bowl, add egg, and mix well.Stir in the
flour, and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir
in 1 tablespoon butter. The mixture should have the consistency of thick,
lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy,
iron skillet over medium heat on top of the stove and add 1/2 teaspoon

Spoon 3 tablespoons of batter per pancake into the skillet and cook until
bubbles rise to the surface of the pancakes and break, about one to two
minutes. Using a spatula, flip the pancakes and cook another two minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the
oven. Repeat the procedure until all the pancakes are cooked. After the
first batch is cooked, add as little butter as possible without allowing
pancakes to stick to the bottom of the pan. Serve with sour cream. Makes 12
small pancakes.


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by on Feb. 5, 2009 at 3:45 PM
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