Pancake

Last Sunday night I cooked up a yummy fall dinner for my sweetheart and I to share, based on some of the best flavors of fall and the wares available at the local farmer’s market. His favorite part of the meal were the sweet potato + apple pancakes, a savory side dish perfect for dipping in homemade apple “gravy.”

For the rest of the evening’s menu, check out my article!

Sweet Potato + Apple Pancakes

2 medium sweet potatoes

1 medium apple, of a tart variety

1 small red onion

2 eggs

¼ c. flour

S&P

1 Tbsp. of your herb of choice: marjoram, cinnamon or sage all work well.

Grate the sweet potatoes and apple, and finely chop onion and combine with egg, spices, and flour. Heat 1 Tbsp. olive oil in a skillet. Scoop 1-2 Tbsp. of the “raw” mixture into the skillet and fry evenly on either side, pressing the ball down with the spatula to flatten. Cook pancakes about 3 minutes on each side to ensure full heating throughout and a nice crust on the outsides.

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