Savory Sweet Potato Pancakes with Pomegranate Molasses Yogurt Sauce
This recipe is featured in Quaker Recipes in 1821 Reflected a Multitude of Cultures
- Servings Makes about 10 small pancakes
Ingredients
Pancakes:
- 710 ml (3 cups) peeled and shredded sweet potatoes (about 2 medium potatoes)
- 3-4 scallions, diced including green parts (about ½ cup)
- 2 eggs, lightly beaten
- 118 ml (½ cup) flour
- 5 ml (1 teaspoon) baking powder
- 30 ml (2 tablespoons) minced fresh mint
- 1.2 ml (¼ teaspoon) cumin
- 1.2 ml (¼ teaspoon) salt
- Freshly ground black pepper to taste
- Corn oil or other oil, to sauté
Sauce:
- 118 ml (½ cup) plain whole milk yogurt
- 2.5 ml (½ teaspoon) pomegranate molasses
- 5 ml (1 teaspoon) tahini
https://thecookscook.com/guides/what-is-pomegranate-molasses/Monitor the heat carefully — you want to get to that happy spot where these pancakes will cook through, with still getting brown crispy edges.
Preparation
Place the shredded sweet potatoes and scallions in a large bowl. Stir in the eggs.
In a small bowl, blend the flour, baking powder, mint, cumin, salt, and pepper, and stir into the potato mixture until evenly blended.
In a skillet, heat about .6 cm (¼ inch) of oil until hot. When a bit of batter sizzles, drop in a large spoonful of the mixture, gently pressing it into a patty with a spatula. Cook a few at a time, until browned and then flip to brown the other side, adjusting the heat so they don’t burn.
Keep the pancakes warm in a 93° C (200° F) oven while you cook the remaining batter.
To make the sauce, blend the yogurt, pomegranate molasses, and tahini until smooth.
Claudia Kousoulas and Ellen Letourneau
Claudia Kousoulas worked as a planner in Montgomery County for more than 20 years. She is also a freelance writer whose work covers architecture, design, cooking and culinary history. You can see her work at Appetite for Books.
Ellen Letourneau is an event planner creating festivals, dinners, photo safaris, fundraisers and other happenings to help non-profits expand their outreach and people to celebrate life. She is also an amateur weaver and bread maker. She can be reached at d.ellen.letourneau@gmail.com.
Photo credit: George Kousoulos and Martin Radigan
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