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December 2017

Garnet Yam Pancakes With Crème Fraîche + Caviar

INGREDIENTS

1 large yellow onion, halved
3 organic red garnet yams (1 3/4 to 2 pounds), peeled
1 cup all-purpose flour
1 1/4 tsp. baking powder
1 1/2 tsp. kosher salt
Freshly ground black pepper
3 large eggs
3 tablespoons unsalted butter, melted
Canola oil, for frying
Crème fraîche, for serving
1 (1-to-2-ounce) tin caviar

DIRECTIONS

Line a large colander with a dishtowel or a double layer of cheesecloth. Shred the onion halves on a box grater into the colander. (Or use a food processor or a stand mixer fitted with a shredding attachment). Gather the corners of the towel and wring out as much excess liquid as you can. Shred the yams into the lined colander. Toss the shredded yam with the onions. Let sit for 5 minutes, then repeat with the wringing to remove as much liquid as possible from the yam and onion

In a large bowl, whisk together the flour, baking powder, salt and pepper. In another bowl, whisk together the eggs and butter, then combine the dry and wet mixtures. Add the yam-onion mixture and stir until well combined and evenly coated. 

Heat 1/4 inch of canola oil in a large heavy skillet over medium heat. Measure a packed tablespoonful of the yam-onion mixture, add it to the skillet and lightly press with a spatula to flatten. Repeat until the pan is full, taking care not to over-crowd the pan. Cook, turning once, until just golden, about 4 minutes total. Transfer to a baking sheet, plate or rack lined with paper towels. Keep warm in the oven set on low. Repeat with the remaining batter. 

Top the pancakes with a dollop of crème fraîche and a little bit of caviar, if desired, before serving. 

The pancakes can be made the day before serving. Let cool to room temperature on a wire rack, then transfer to a baking sheet. Wrap the sheet tightly with plastic wrap and refrigerate. Reheat the pancakes on a baking sheet in a preheated 400 degree Fahrenheit oven for 10 to 15 minutes or in a dry skillet.  

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