Okay, so I almost forgot about this French Fridays with Dorie but I’m glad I didn’t, this was a very interesting FFwD experiment. I made a number of changes, mainly because I wanted to work with what I had on hand. Here’s how that went:
1. First off, I made a half recipe, so I had one potato that was about 3/4 of a pound.
2. I used a…sweet potato! I know, it’s probably not a real matafan then, but I had about 5 red potatoes (which I figured wouldn’t work at all) and 1 perfectly sized sweet potato. So, there you go. I used that.
3. I added about 1/2 tsp curry powder to the batter.
4. I went ahead and still oven roasted the potato on the bed of salt. I’m not sure it had the same effect, but is seemed interesting.
5. Strangely, I thought the sweet potato and curry powder combination tasted like pumpkin pie.
Here’s a link to everyone’s FFwD posts this week.
Pre-oven, on a bed of kosher salt. Waiting…
Experimental curry powder added to the mix.
About to fold in the whipped egg white.
I used olive oil rather than butter. Just because it seemed more sensible.
Golden and flipped over. They seemed to poof up quite a bit while cooking!
Stacked up on the plate, ready to eat.
I adore sweet potatoes – so I think using them in this recipe is absolutely inspired 🙂
Have a great weekend.
Cher: Thanks! I’m thinking of eating the couple of leftovers with some maple syrup 😉
Oooh, I love the sweet potato and curry combination! They look fantastic!
Looks like you got quite a few pancakes out of that one potato. And isn’t that a great feeling when you get to use up ingredients which you already have lying around? Your sweet potato pancakes look great.
YUM! That sounds like a brilliant combo to me. I have to admit, my pancakes didn’t have a whole lot of flavor, on their own. They were more of a vessel by which to transport other stuff to my mouth.
I baked two potatoes but only matafanned one. Now I’m dying to try your sweet potato + curry variation. The color is gorgeous.
Sweet potato sounds like an interesting twist especially with curry powder. That reminds me of a Ottolenghi recipe I tried not too long ago. Was the potato watery? I’m a little curious how the batter behaved because sweet potato is usually more moist than potato.
This was the week that I really stuck to the recipe, but I think I should have made some changes! Your sweet potato curry version sounds like it was packed with flavor!
What a great idea…I will use sweet potato next time…I have some and this is now what I want to so with them.
amanda: thanks!
Rose: I did. I think I got 7 pancakes, using about 2 Tbsp for each pancake!
Eileen: Thanks. Yeah, that’s usually how I feel about potato pancakes. But I am intrigued to try these with maple syrup. Sounds weird, but they tasted so pumpkin pie-like… 😉
Adriana: Thanks so much…they were pretty 🙂
ComeUndone: It was not watery at all. Perhaps baking on salt helped dry it out? Some of the sweet potato inside near the skin almost got a little caramelized.
Frankly: If I had had a russet, I would totally have stuck to the recipe. I am still very curious to see how the actual recipe is! 🙂
Krissy: Hope you like it if you try sweet potatoes!
oooh! Curry! YES! I was thinking thyme when I make these tomorrow but…um… curry huh? What a GREAT idea!
What a great idea to use sweet potatoes! I have a bag of sweet potatoes leftover from Thanksgiving and now I have a new way to use them up! Thanks!
Luv your imagination! And it sounds like the variations you made worked well!
They sure look great!
Sweet potato and curry is a great substitution! I used to make cornmeal and pumpkin pancakes with pumpkin pie spices, they looked similar. some pecans and syrup would be a great topping.
Trevor: Yes, curry! 😉
Robin: You are welcome. It wasn’t so much an idea as it was, “hmmm, I don’t have a russet potato…just a sweet potato! 😉
sanya: Thank you so much!
JK: Oh, your pancakes sound delicious! I think I’m going to try the syrup tomorrow AM on the couple we have left 😉
How did you like the sweet potato and curry combination? It sounds scrumptious!