Cumin Sweet Potato Cornmeal Pancakes

I am totally on board with this whole savory pancake thing. The idea that I can still feel like I’m having pancakes at any time of the day is just an awesome feeling!

Cumin Sweet Potato Cornmeal Pancakes Cumin Sweet Potato Cornmeal Pancakes
And when they are piled up high like that it really does feel like you are eating pancakes when in all seriousness these are more likely termed fritters or latkes to most people. But I’d rather call them pancakes!

Cumin is another ingredient that I wasn’t very familiar with. I took the opportunity to explore this spice with the inception of my New Year’s resolution of going out of my comfort zone picking out ingredients I have never tried out before. And hey, my resolution is still going strong! I might have found the one that actually sticks.

Cumin Sweet Potato Cornmeal Pancakes Cumin Sweet Potato Cornmeal Pancakes
Turns out I love this Indian spice. It still gives the same taste profiles and color of the food from the East, yet I don’t find my mouth burning and needing a gallon of water nearby to chug after every bite. I know it sucks I am a total wimp when it comes to spicy food, I must have inherited a ‘recessive taste bud’ gene or something.

But once again I am so happy I sought to incorporate cumin into my food and perhaps keep it in a permanent place on my spice rack instead of hidden somewhere deep in my cupboard not knowing what in the hell to do with it.

Cumin Sweet Potato Cornmeal Pancakes Cumin Sweet Potato Cornmeal Pancakes
Cause seriously this spice was the key ingredient to bringing these savory pancakes to a whole new level of deliciousness baby. Any spices you find yourself wanting to brave and experiment with or you are simply curious about? I’d love to know what you guys use!

I get so amazed at how many spices and types of herbs are out there that I could never have an excuse for only using salt to season my meals anymore.

Cumin Sweet Potato Cornmeal Pancakes

adapted from the Joy the Baker Cookbook, makes 6-8 pancakes

4 tablespoons olive oil
1/2 cup finely diced yellow onion
1 garlic clove, minced
4 cups peeled and grated sweet potato
1 teaspoon salt
2 large eggs
1/3 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon cumin
Dairy-free sour cream, for serving
Paprika, for dusting

Place a medium-sized sauté pan over medium heat. Heat 2 tablespoons of the oil and add onions. Cook onion until it is translucent, then add garlic. Cook for 1 more minute. Place onions and garlic in a small bowl.

Place sweet potato along with 1/2 teaspoon of the salt in a colander over a medium bowl. Let sit for 10 minutes, then press down with a clean towel, squeezing out excess water.

In a medium bowl, whisk eggs. Whisk in the cornmeal, baking powder, cumin and remaining 1/2 teaspoon salt. Add the cooked onions and garlic and sweet potato, and stir together until well combined.

Place a rack in the upper third of the oven and preheat to 200 degrees F. The oven will keep the pancakes warm as they’re being cooked in batches.

In the medium sauté pan used to cook the onions, heat 2 tablespoons olive oil over medium heat. When oil is heated drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about 2 minutes, or until golden brown around the edges. Flip and cook for another 2 minutes until golden. Place on a plate and keep warm in the oven until ready to serve.

Serve with sour cream and a dusting of paprika. These pancakes are best served immediately, though they can be cooked up and kept in an airtight container in the refrigerator.

Cumin Sweet Potato Cornmeal Pancakes
Here is a shot without the text. I have been experimenting with a lot with text and my food photography. And seeing as I am a designer who works primarily with text you will be seeing a lot more typography around here. I just can’t help it!

Check out some more!

43 thoughts on “Cumin Sweet Potato Cornmeal Pancakes

  1. Just happened upon your blog through a linkup. Wow, I’m loving your photography style AND food style! And hey, I have those plates from Anthro too! I’m sure I’ll be back here…so many great recipes to dig into!
    –G
    gingerwroot.com

    1. Thanks Ginger for all the lovely compliments! Those plates from Anthro are just the best! I wish I could buy all the quirky and different types of plates they sell there!

  2. I honestly can’t say that I’ve ever had savory pancakes, but these look yummy! I’m surprised to hear that you weren’t that familiar with cumin prior to making this. I grew up on it! My mom was always using it to season beans, chili, chicken, etc. It’s a great spice to have handy. These look amazing! They sound like they’d be really sweet, what with the corn and sweet potato, despite being a savory dish. I do love sweet potatoes- I’ll have to try these!

    I’m loving you’re blog 🙂

    1. Mee too! I love taking breakfast food putting good and flavorful ingredients in them instead. Cause um, maybe we shouldn’t be eating sugar and cake for breakfast? Hahaha. Thanks Hannah!

  3. I love savoury pancakes! We have so many in India since all our meals are warm we had to come up with lots of inventive ways to eat with variety!!! And cumin I are inseparable! I love your photography and these pancakes are seriously good looking… pinned!

    1. Yes I love that savory is becoming more popular than sweet especially for breakfast! The whole sugar and cake for breakfast thing is something I never understood! Thanks Meghan!

  4. i am so on board with this savory pancake thing. and cumin is one of my favorite spices. i have a grassfed meatball recipe that uses the seeds and i loooovee it so much. can’t wait to try these for dinner some night. xo

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