SERVES 5
Skill Level: EASY
Cook Time: 20 mins.
Prep Time: 10 mins.
Cost: $
Simple, delicious, healthy, and affordable: that’s my definition of a recipe worth learning. These sweet potato and apple pancakes are a good way to get your kids to eat whole, unprocessed ingredients by appealing to a child’s natural sweet tooth. Come to think of it, they appeal to my grown-up sweet tooth too. The basting technique with the eggs produces a beautiful sunny-side up, with very little butter or oil required. In a time when some people say that using whole, unprocessed ingredients is more expensive than fast food (not true), it’s refreshing to find a meal for under two dollars that is made only with whole ingredients, including a fruit and a vegetable.
5 fresh eggs
1/3 cup olive oil, plus more if needed
1 sweet potato, peeled and grated
1/2 onion, peeled and grated
1/2 apple, peeled and grated
1 carrot, peeled and grated
2 egg whites, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
TO MAKE THE EGGS:
1. Heat a large nonstick skillet over medium heat and brush or spray with olive oil. Add the eggs in batches and cook until the whites just begin to change color, about 2 minutes. Add a splash of water and steam until the whites have set but the yolk is still runny. Serve with the pancakes.
TO MAKE THE SWEET POTATO PANCAKES:
2. In a medium-sized skillet, heat 1/3 cup olive oil to medium-high heat.
3. Grate the sweet potato, onion, apple, and carrot. Wring out the liquid in a cheesecloth or paper towel (this is to ensure the pancakes won’t be soggy). Then, in a large bowl, place the grated ingredients, egg whites, and flour. Add the salt and pepper. Mix well.
4. Drop enough batter into the hot oil to make 2 1/2- to 3-inch pancakes. Add more oil, as needed, and fry cakes in batches, until golden on each side.
5. To serve, place 2 pancakes on a plate and top with a basted egg.
Wring, wring
My trick for crispy pancakes is to wrap my grated sweet potatoes and apples in cheesecloth and then wring them out by tightening the cloth. Extra added bonus: all that juice is delicious and healthful.
Steamed and stupendous
As soon as the egg whites begin to set, add a tiny bit of water to the pan and cover it. The steam will cook the eggs and leave you with a yummy runny yolk. Very little butter or oil needed.
