Prep : 15 min, Cook: 5 min.
Ingredients :
- 1 cup cooked sweet potatoes, peeled, and roughly mashed -
- 1/2 cup of pecans gently broken -
- 2 eggs -
- 1/3 cup of whole wheat flour -
- 1/3 cup all purpose flour -
- 1 tsp. baking powder -
- 2 Tbs. unsalted butter, melted -
- 1/2 cup milk, plus extra -
- 1 cup sour cream (or if overseas mix lebnah with equal part of yogurt) -
How to Prepare :
Combine sweet potatoes and eggs in a bowl. Mix thoroughly and set aside. Sift flour and baking powder together in another bowl. Stir into sweet potato mixture. Stir in melted butter and milk, adding more milk if necessary to create a thick, lumpy sauce which will coat the back of a wooden spoon. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F. When hot, lightly brush surface with oil. Add about 1/4 cup batter per pancake to skillet and cook 2-3 minutes or until small holes appear in batter and bottom is browned. Turn cakes and cook about 1 minute or until browned. Repeat process until all pancakes are cooked. Serve immediately or keep warm in 200°F oven until ready to serve. Serve with sour cream.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
www.shawuniversitymosque.org
No comments:
Post a Comment