by jonaz
Photo by Sarah Shatz
A&M's Testing Notes:
Expand Collapsejonaz's Notes:
2.75 pounds Sweet Potatoes Ask a question about this ingredient
2 tablespoons Soy Sauce Ask a question about this ingredient
3/4 cups Flour Ask a question about this ingredient
1 teaspoon Sugar Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1/2 teaspoon Fresh ground black pepper Ask a question about this ingredient
Peel sweet potatoes and cut into large pieces. Remove any dark spots.
Ask a question about this stepCook the sweet potatoes in boiling water until soft.
Ask a question about this stepLeave in a strainer or colander for at least 1 hour to drain completely of water
Ask a question about this stepPlace the sweet potatoes in a large bowl and mix with soy sauce, using your hands** (do not overmix, or the mixture will get too sticky to work with).
Ask a question about this stepAdd flour, sugar, salt and pepper and mix with hands. Remove any hard or black parts.
Ask a question about this stepKeep mixing with hands until you get the right consistency. The batter should be soft, even and a bit sticky. If it is watery add some flour. DON'T OVERMIX!
Ask a question about this stepPut the batter into a sandwich bag or other plastic bag, tie off the end and puncture on one end to make an icing bag.
Ask a question about this stepWarm up a non-stick pan and add butter.
Ask a question about this stepMake two-inch pancakes on the frying pan. Fry on both sides on medium heat.
Ask a question about this step3/4 cups Chives Ask a question about this ingredient
1/2 pound sour cream Ask a question about this ingredient
1/3 cup mayonaise Ask a question about this ingredient
salt, pepper, mustard & lemon to taste Ask a question about this ingredient
Mix all ingredients and serve with the pancakes. Enjoy!
Ask a question about this stepSounds & looks really good! I think I will grind of some of my pecans to make a nut flour to use since I am trying to shy away from regular flour. Hope it turns out and looks as good as yours.
I can't believe I just stumbled onto this recipe. I was in tel Aviv last month and we ate dinner at Orna & Ella's and of course I ordered the sweet potato pancakes and yes, they were fabulous. So glad I found the recipe.
I live in Tel Aviv and ate at Orna and Ella's yesterday. When I got home I made these for my boyfriend, we ate them with unsweetened applesauce, it was absolutely scrumptious!
So , what is the deal ...this recipe is a great favorite..why do we never see another word from you ...or anything! Write soon!
I made these with okinawan purple sweet potatoes roasted for an hour in foil. Had to add some water then fried them in coconut oil. They were beautiful and we loved them!
I made the Sweet Potato Pancakes and found them to be very salty. What a shame because the finish product look so appeziting. Maybe next time.
my parents are israeli so i go all the time to tel aviv and this is one of my favorite treats when i go there. cant wait to try to make these
I like sweet potatoes without added sweetener--just plain, long-roasted ones are ideal, really--and savory preparations can be fantastic. I'm sure I would like these pancakes.
I can't wait to try this recipe and I love the simplicity of your directions.
Could you make the batter a day in advance and refrigerate overnight?
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Can't believe i finally found this recipe! Had those pancakes two years ago in TA at this awesome place (best breakfast place after a drunk night too!) and tried to re-cook them ever since. I'll try this asap!