Ravadosa Pancakes with Sweet Potato and Cumin Filling
You can never have too many morn meal recipes, so give Ravadosa Pancakes with Sweet Potato and Cumin Filling a try. Watching your figure? This gluten free and vegetarian recipe has 533 calories, 6g of protein, and 36g of fat per serving. This recipe serves 6. Head to the store and pick up ground coriander, coriander, egg, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.
Instructions
Special equipment: 4-inch cast iron pan
Sift the rice flour and salt into a bowl and make a well in the center.
Whisk the coconut milk, egg, sugar, ginger, and sesame oil together.
Pour the egg mixture into the well in the flour and mix to form a smooth batter. Set the batter aside to rest for 10 minutes before cooking.
In a cast iron pan heat 1/2 teaspoon clarified butter over medium high heat. Ladle 1-ounce of batter into the pan. Cook until edges start to crisp. Flip the Ravadosa to brown the top side.
Roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion. Repeat with remaining batter.
Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes.
Drain and set aside in a large bowl. Melt the unsalted butter in a large skillet.
Saute the onion until golden, about 5 minutes.
Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute.
Add the onion mixture to the sweet potatoes and mix well. Stir in the chopped coriander and the lemon juice. Season with the kosher salt.