|2 servings||calories per servings 430||protein serving 18 g||carbs per serving 53 g||total fat per serving 17 g|
The batter for these savory, cheesy pancakes needs only a quick whisk in a single bowl, and a 5-minute turn in the skillet. They’re topped with a warm mixture of sweet potatoes, peppers and onions, sautéed with a drizzle of Doux South’s Sweet Georgia Red Pepper Relish, for a bold, sweet-n-spicy punch of flavor to complement the richness of your pancakes. This colorful meal is familiar, yet creative - a whole new way to enjoy pancakes for supper, and the perfect excuse to do so!
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Peel and dice sweet potato.
• Discard pepper stems and seeds. Slice flesh.
• Halve onion. Thinly slice one half (save remaining half for another use).
• Peel and finely chop garlic.
• Zest lemon. Cut lemon into wedges.
• Discard any tough arugula stems.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add potato, pepper, onion and 1/4 teaspoon Aegean salt. Cook, stirring occasionally, until just tender, 6-7 minutes.
• Stir in pepper relish. Remove pan from heat.
While vegetables cook:
• In a bowl, whisk together ricotta, egg, garlic, lemon zest and 1/4 teaspoon Aegean salt.
• Whisk in flour and half of Parmesan.
• Place a skillet over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add 2-tablespoon spoonfuls of batter, spacing evenly in the skillet. Cook without disturbing until golden-brown on bottom, about 2 minutes.
• Flip cakes. Cook without disturbing until golden on other side, 1-2 minutes.
• Add arugula to vegetable mixture. Stir to lightly wilt arugula.
• Taste and adjust seasoning as desired with Aegean salt. Divide between 2 plates.
• Sprinkle vegetables with remaining Parmesan.
• Divide hotcakes between plates.
• Serve with lemon wedges, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...