Don't let this little recipe fool you. Although not a traditional crisp pancake, it's too delicious to be dismissed. Roast meat with jus or mushroom sauce is a perfect pairing.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
Peel Yukon Gold and sweet potatoes. Using large holes, grate Yukon Gold potatoes; transfer to colander. With hands, squeeze out as much liquid as possible; transfer to large bowl.Grate sweet potato; add to bowl. Stir in onion, salt and pepper; let stand for 10 minutes.
In 9-inch (23 cm) cast-iron skillet, heat 2 tbsp (25 mL) of the bacon fat over medium heat until hot but not smoking. Working quickly with hands, scoop potato mixture and squeeze out any remaining liquid; crumble into centre of pan. Repeat with remaining potato mixture to cover pan; press to flatten. Cook until bottom is crusty and browned, 5 to 6 minutes.
Invert plate onto pan. Holding plate and handle of pan, invert pancake onto plate. Add remaining bacon fat to skillet. Slip pancake into skillet so uncooked side is on bottom; cook until bottom is brown, about 5 minutes. Invert onto plate; cut into 8 wedges.
Nutritional facts Per serving: about
- Sodium 232 mg
- Protein 2 g
- Calories 122.0
- Total fat 5 g
- Potassium 296 mg
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 39.0
- Vitamin C 13.0
