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!
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.
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.
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.
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!