Best 4 Spicy Sweet Potato Pancakes Recipes

SWEET POTATO PANCAKES

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.

SPICY SWEET POTATO PANCAKES

Steps:

• Combine the potatoes and eggs in a med size mixing bowl.
• Put the grated onion into a clean kitchen towel and wring the liquid out of it and add it to the potatoes.
• Add the flour, nutmeg, curry powder,black pepper, salt and cayenne; stir well.
• Cover with plastic wrap and chill for one hour.
• Heat 2 tbsp of butter and 1 tbsp shortening in medium sized skillet on medium heat.
• Form the potato mix into patties and add them to the hot skillet three at a time.
• Spread them out to form pancakes 1/4 inch thick and 3 inches in diameter.
• Brown on one side, turn and cook till golden.
• Place cooked pancakes on a paper lined baking sheet and keep warm in the oven.
• Repeat till till all potato mixture is used adding more butter and shortening to pan as needed.
• Serve with chilled applesauce if using.

SWEET POTATO AND KIMCHI PANCAKES

Steps:

• Peel sweet potatoes and julienne using slicer (about 6 cups).
• Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
• Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

SPICY PANCAKES

Steps:

• Beat egg yolks.
• Add remaining ingredients, except egg whites and garnish, and beat until smooth.
• gently fold in egg whites.
• Pour batter by 1/4 cupfuls onto hot greased griddle.
• Turn pancakes when they ar puffed and full of bubbles, but before bubbles break.
• Cook other side until golden.
• Garnish with sifted icing sugar and lemon rind strips.