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TOPPING:
¼ teaspoon cayenne pepper
1teaspoons cumin
¼ teaspoon cayenne pepper
Carmelized Pecans
PANCAKES:
2 large sweet potatoes, peeled and shredded
¼ teaspoon Cayenne Pepper
1 ¼ teaspoon Cumin
4 eggs
6 tablespoons flour
Pinch of salt & pepper to taste
canola oil for frying
carmelized Pecans for topping
DIRECTIONS:
Mix sweet potatoes with eggs, flour, cayenne pepper, cumin, salt & pepper
Place a tablespoon of the batter in a frying pan with oil and fry until light brown and crispy on both sides.
Place on a paper towel before putting it on the plate.
Mix crème fraiche with cayenne pepper and cumin and place a dollop on top of each pancake.
Top with carmelized pecan and serve.
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