Sweet Potato, Onion And Thyme Pancakes Recipe

Name: Sweet Potato, Onion And Thyme Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, lightly beaten; 1/2 cup milk; 2 tablespoons olive oil; 1 1/4 cups flour; 12 ounces sweet potatoes, peeled and coarsely grated; 2 onions, thinly sliced; 2 teaspoons dried thyme; sunflower oil (for frying, or peanut oil); salt; pepper

Servings: persons

3 eggs, lightly beaten
1/2 cup milk
2 tablespoons olive oil
1 1/4 cups flour
12 ounces sweet potatoes, peeled and coarsely grated
2 onions, thinly sliced
2 teaspoons dried thyme
sunflower oil (for frying, or peanut oil)
salt
pepper

1
Combine eggs, milk and olive oil in a small bowl.
2
Place flour in a large bowl.
3
Slowly stir in egg mixture to make a smooth batter.
4
Add sweet potatoes, onions, and thyme.
5
Mix well.
6
Heat a small amount of oil in a skillet until hot but not smoking.
7
Place a small ladleful of pancake mixture in the skillet and press to flatten.
8
Repeat until skillet is full.
9
Fry until golden brown on both sides, about 2 minutes per side.
10
Drain on paper towels.
11
Repeat with remaining batter.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, lightly beaten, 1/2 cup milk, 2 tablespoons olive oil, 1 1/4 cups flour, and more.

Yes, Sweet Potato, Onion And Thyme Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato, Onion And Thyme Pancakes

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