I make sweet potato pancakes and they are soft, and wonderful. I mix in some banana or plantain sometimes, or berries into the paste. It is easy, just need to pre-bake a sweet potato for absolutely insane natural sweetness. Mind you, I use the orange one, sometimes called yam. I prebake a potato at 325 degrees for a couple of hours in foil (my potatoes are HUGE, about 2-3 cups worth). Chill overnight, peel and mush about 2 cups with a hand blender with 5 eggs, and cinnamon, nutmeg, cloves and salt (the leftovers can be mixed with a banana for another batch). Then I wisk in 1/4 c tapioca starch and pour on 325-350 girdle that was slathered with butter using my 1/4 c ladle. They flip fine and even if they were a bit underbaked before flipping, and break, I just 'reflip, and no biggie. My family loves it! Even my 7 yo fruit-fly tops them with plain yogurt and butter rather than honey because they are so perfectly flavor-balanced. Well, sometimes she does go for honey, lol.
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Rice Pancakes vs. Wheat Pancakes