Ready, Set, Cook! Special Edition Contest Entry. A scrumptious small plate to start, or a worthy side dish to accompany barbecue. Yum! Can easily be made gluten-free. Adjust the red pepper flakes depending on how much spicy you can stand.
Provided by B-Walk
Categories Potato
Time 35m
Yield 1 pancake with aioli, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Process all yogurt aioli ingredients in food processor or blender, cover, and refrigerate until it's time to serve.
- Mix all pancake ingredients in bowl, and let settle for 5-10 minutes. Heat skillet to medium heat with oil for pan-frying. Preheat oven to low or hold, to keep pancakes warm as you fry one at a time.
- Use a tablespoon and a spatula to form 4" pancakes, approximately 2-3 tablespoons of batter in skillet. Use spatula to flatten to uniform thickness.
- Fry on one side until batter is cooked through to other side, then carefully flip. Your pancakes will be golden and crisp on the outside; keep warm in oven until ready to serve.
- Serve each pancake with a dollop of yogurt aioli, and additional cilantro garnish if desired.
Nutrition Facts : Calories 49.8, Fat 1.7, SaturatedFat 0.4, Cholesterol 31, Sodium 319, Carbohydrate 7.1, Fiber 1.3, Sugar 1.8, Protein 2.3
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