Ingredients with Measurements:
- 1 pound of scrapple
- 2 medium-sized sweet potatoes, peeled and grated
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of milk
- 2 eggs
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large skillet
- Mixing bowl
- Grater
Step-by-step instructions:
1. In a large skillet, cook the scrapple over medium heat until browned and crispy. Remove from the skillet and set aside.
2. In a mixing bowl, combine the grated sweet potatoes, flour, baking powder, salt, and black pepper.
3. In a separate bowl, whisk together the milk, eggs, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Crumble the cooked scrapple into the batter and mix well.
6. Heat the skillet over medium heat and add a tablespoon of oil.
7. Using a 1/4 cup measuring cup, scoop the batter and pour it onto the skillet.
8. Cook the pancakes for 2-3 minutes on each side or until golden brown.
9. Repeat with the remaining batter.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 23g
Protein: 12g
Substitutions for ingredients:
- You can use any type of flour instead of all-purpose flour.
- You can use any type of milk instead of regular milk.
Variations:
- You can add chopped onions or garlic to the batter for extra flavor.
- You can substitute the sweet potatoes with regular potatoes or butternut squash.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated sweet potatoes before adding them to the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
Storage instructions:
- Store the leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in the microwave or in a skillet over low heat.
Presentation ideas:
- Serve the pancakes with a dollop of sour cream or applesauce on top.
Garnishes:
- Garnish the pancakes with chopped parsley or chives.
Pairings:
- Serve the pancakes with a side of scrambled eggs or bacon.
Suggested side dishes:
- Serve the pancakes with a side of roasted vegetables or a salad.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the scrapple thoroughly before adding it to the batter.
Food history:
- Scrapple is a traditional American breakfast dish that originated in Pennsylvania Dutch country.
Flavor profiles:
- The sweet potatoes add a sweet and earthy flavor to the pancakes, while the scrapple adds a savory and meaty flavor.
Serving suggestions:
- Serve the pancakes for breakfast or brunch.
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