Curried Sweet Potato & Black Bean Pancakes
Create magic in the kitchen with all-purpose flour, baking powder, and mild curry powder prepared indian-style. Traditional indian spices enhance the natural flavors beautifully. This succulent dish becomes a family favorite after just one bite.
Time Breakdown
Ingredients (4 servings)
- 6.43 ozall-purpose flour
- 2 tspbaking powder
- 1 tspmild curry powder
- 1/2 tspsalt
- 1.01 cupsmilkdairy or plant-based
- 1 largeegg, beaten
- 5.36 ozsweet potato, cooked and mashed
- 5.36 ozcooked black beans, drained and roughly mashed
- 1 tsplime zest
- 2 tbspvegetable oilfor cooking
- 4.07 fl ozplain yogurtfor servingOptional
- 4 pieceslime wedgesfor servingOptional
Instructions
- 1
In a large bowl, whisk together flour, baking powder, curry powder, and salt until well combined.
2min - 2
In another bowl, whisk together milk, beaten egg, and mashed sweet potato until smooth and well combined.
3min - 3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the black beans and lime zest. Don't overmix - some lumps are okay.
3min - 4
Heat a non-stick pan or griddle over medium heat. Brush lightly with oil. Pour 1/4 cup batter for each pancake. Cook for 2-3 minutes until bubbles form on surface and edges look set.
3min - 5
Flip pancakes and cook for another 2-3 minutes until golden brown and cooked through. Keep warm while you cook remaining batches.
9min - 6
Serve warm pancakes family-style with yogurt for dipping and lime wedges for squeezing.
2min
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