Sweet Potato and Carrot Pancakes

Name: Sweet Potato and Carrot Pancakes
Cuisine: American
Ingredients: Makes six 3-inch pancakes; 1 oz (30 g) hazelnuts; 1 medium white sweet potato (or a regular sweet potato), peeled and diced; 1 medium carrot, peeled and diced; Sea salt and pepper; 2 large eggs, separated; 3 tablespoons millet flour; 3 tablespoons whole milk or; buttermilk; 1 tablespoon chopped cilantro; 2 tablespoons olive oil, or as needed

4 steps

I wasn't really sure what to call these the first time I made them. Somehow they minded me of a blini and the potato râpés (a French dish similar to a latke) my mother used to make at home. They made me think of pancakes, except that here, they were savory. Lulu, in fact, inspired the recipe, as I was brainstorming ideas for her (only one year old then) to enjoy vegetables under a new form. She gobbled the pancake down so quickly that I was scared she was going to choke. The recipe has become a classic-enjoyed by children and adults alike-something we regularly have for brunch and lunch. Eat these plain or, for a more dressed- up version, serve them with a salad with a piquant hazelnut- flavored vinaigrette and toasted hazelnuts.

Updated at: Thu, 17 Aug 2023 03:16:36 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories448.5 kcal (22%)

Total Fat22.7 g (32%)

Carbs49.2 g (19%)

Sugars6.5 g (7%)

Protein11.9 g (24%)

Sodium709.3 mg (35%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

6pancakes

Makes, 3-inch

30ghazelnuts

1white sweet potato

medium, or a regular sweet potato, peeled and diced

1carrot

medium, peeled and diced

3 tablespoonsmillet flour

3 tablespoonswhole milk

buttermilk

1 tablespooncilantro

chopped

2 tablespoonsolive oil

or as needed

Instructions

Step 1

Toast the hazelnuts in a frying predium heat for about 4 to 5 minutes, or until lightly browne and fragrant. Place them in a clean kitchen towel and rub them to remove the skins. When they are cool enough to be handled, chop them coarsely; set aside.

Step 2

Steam the sweet potato and carrot until soft. Using a food mill, purée the steamed vegetables. You should have 1 packed cup total puréed vegetables. Transfer to a large bowl and sea- son with sea salt and pepper. Stir in the egg yolks, millet flour, milk, and cilantro. Mix until the ingredients are incorporated..

Step 3

In the bowl of a stand mixer, beat the egg whites with a pinch of sea salt until they form soft peaks. Fold them into the vegetable mixture.

Step 4

In a frying pan, heat the oil over medium heat. Drop cup of batter in the pan. Using the back of a spatula (rinse it under cold water to prevent it from sticking to the batter), flatten the pancake and cook for 2 to 3 minutes, then flip to the other side. Cook again for 2 to 3 minutes, until lightly browned on both sides. Repeat with the rest of the batter, adding more oil as needed. Top with the chopped hazelnuts and serve with a side salad, such as arugula or mâche.