Monday, December 31, 2012

Sweet Potato Pancakes (Easy Vegan Yam Cakes)

Sweet Potato Pancake with Brown Sugar Syrup and Pecans
These delicious and toothsome pancakes are heavenly; they remind me of pecan pralines with the brown sugar "butter" sauce and toasted pecans!  All the recipes I have seen use cooked, mashed sweet potatoes; too much hassle for me!   So, I created and tweaked my own recipe to use raw, grated sweet potatoes.  It goes together rather quickly to produce delectable pancakes.  I serve them with the brown sugar sauce, fresh chunky applesauce and/or luscious orange slices.  The leftover cakes hold up quite well and are delicious with the cranberry thokku too for a savory option!

These make a perfect breakfast/brunch for company or special occasion.  I am serving these for the New Year's day this year!  Happy New Year's Day Everyone!

Any extra sauce may be saved in a covered jar and refrigerated; warm gently until heated through when ready to use.  It makes a great topping for ice cream, pumpkin bread pudding, and other desserts.

Notes: When measuring out brown sugar, it should be packed firmly.  If oat bran is difficult to obtain, use regular oatmeal.

About 12 cakes


2 medium sweet potatoes, washed and coarsely grated
1/2 c Whole Wheat Flour
1 Tbsp Cornstarch
1 c Oat bran
1/2 tsp freshly grated Nutmeg
1 tsp Sea Salt
2 Tbsp Brown Sugar
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 - 11/2 cups Soy/other Milk
Vegetable Oil for cooking

Brown Sugar Butter Sauce:
1/4 cup Vegan butter substitute (Earth Balance)
1/2 cup Brown Sugar
2 Tbsp water

1/2 cup Toasted or Candied Pecans


Gather all the pancake ingredients for the pancakes (except the oil) in a large bowl and mix just until combined; add just enough milk to moisten well - the batter will be thick.

Heat a cast iron griddle over medium heat until a little drop of water flicked on it sizzles; dribble a few drops of oil on the griddle and smear it evenly with a  paper towel to make a nice non-stick coating.

Spoon about a quarter cup of the batter on and gently spread into a small thick circle.  Two or three pancakes may be cooked at a time depending on the size of the griddle.

Sweet Potato Cakes cooking
Drizzle with a few drops of the oil and let cook until bottom is golden brown.

Flip the cakes to cook the other side; the pancakes should be golden brown on both sides; cook the cakes about 3-4 minutes on each side on low to medium heat so that they cook through in the middle.  Remove to a plate and keep warm.

Use the batter to make as many pancakes as needed.  If there is extra batter, it will last two or three days refrigerated promptly to use another day; or make cakes and reheat to serve later.

While the pancakes are cooking, place the sauce ingredients in a small pan and heat over low heat. Use a spoon or a small whisk to stir occasionally.  Let the sauce come to a boil and then simmer gently for about 4 to 5 minutes.  Remove from heat and keep warm.

Place 3 or 4 pancakes on a plate and spoon some of the sauce on top.

Sprinkle with the pecans and serve.

Eat immediately while still hot.  Enjoy!!

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