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{"id":6658,"date":"2013-01-08T15:57:49","date_gmt":"2013-01-08T19:57:49","guid":{"rendered":"http:\/\/www.patheos.com\/blogs\/evetushnet\/?p=6658"},"modified":"2013-01-08T15:57:49","modified_gmt":"2013-01-08T19:57:49","slug":"kitchen-adventure-yam-pancakes","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/evetushnet\/2013\/01\/kitchen-adventure-yam-pancakes.html","title":{"rendered":"Kitchen Adventure: Yam Pancakes"},"content":{"rendered":"\n<\/head>

Anyway, I loosely based this delicious dish on this recipe for sweet potato corn cakes with garlic dipping sauce<\/a>. You can get a beauty shot and a more precise recipe there. Here\u2019s a rough look at what I did:<\/p>\n

Chopped up a bunch of garlic and two red things which were basically red jalapenos. Pricked two medium yams (garnet yams, I think?) with a fork and microwaved until soft. Scooped out delicious yam flesh and mashed, then added whole milk and mashed again to get a loose, soft mixture. Added a bit of chickpea flour but probably not enough, and mixed again until I had a basically smooth batter. Added the garlic and peppers and mixed again.<\/p>\n

Heated olive oil in a pan. Spooned the thick batter into the pan and cooked on high\/medium heat until the bottoms came away from the pan easily, then flipped and cooked until browned. (This is a bit of a wishful-thinking description. The reason I should have added more flour is that the batter was a bit too yammy and gloppy, which made some of the pancakes hard to flip.) Meanwhile sliced an avocado and opened a can of black beans and a tub of sour cream. Salted the pancakes as they cooked.<\/p>\n

Put the pancakes on the plate w\/the avocado slices and poured some of the black beans into the pan with a bit of their liquid. The liquid sizzled away nicely and I added cumin and a bit of salt. When the beans were heated through I scooped them out onto the plate. That all got a couple dollops of sour cream.<\/p>\n

End result: Totally delicious, way too much food. It was a bit easier than I\u2019d anticipated but still took about a half hour to create, which is more than I like to spend on lunch, although I suppose in reality it\u2019s two lunches of fifteen minutes each, which is a lot more reasonable. If I had more patience I would have bought and added a lime and fresh cilantro. Maybe curry powder in the pancake batter? And, like I said, more chickpea flour. And eggs.<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"