Author Notes
Of course, inspired by the classic potato pancake, these yam pancakes combine the flavors of shallots, lemon, and salt & pepper to create a simple batter that is griddled up and topped with sour cream, fresh dill, and a squeeze of lemon. —Abigail Olivas
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Ingredients
- For pancakes
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1 cup
yams, coarsely grated
-
1
shallot, coarsely grated
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1/4 cup
fresh lemon juice
-
1 tablespoon
all-purpose flour
-
1
egg, beaten
-
1 teaspoon
kosher salt
-
1 teaspoon
fresh ground pepper
-
1 tablespoon
unsalted butter
-
1 tablespoon
olive oil
- For garnish
-
Fresh dill, to taste
-
Sour cream, to taste
-
Lemon juice, to taste
Directions
-
Place grated yam in a microwave safe bowl and microwave for 1 minute.
-
Mix softened yams and remaining batter ingredients together until incorporated.
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In a skillet over medium heat, melt butter and add olive oil. Let heat until bubbly.
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Drop batter into skillet (remember, this recipe makes 4 pancakes, so portion accordingly!)
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Cook until brown on both sides and cooked through, about 4-5 minutes per side.
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Garnish with sour cream, lemon juice, and fresh dill and serve warm.
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