I tried this recipe for yam pancakes last year’s Spring and it was a success, but not being too sure how people would receive it, I shelved it. Then I made some again last week, but I doubted and put it aside; until a friend of mine made some and viola! it was the same way I made mine. Listen, he did not even know about my recipe, but as a brilliant foodie, he made it and I felt not only encouraged, but it taught me a lesson not to doubt myself again. When ever in doubt, just do it!
I still remember how I came up with this recipe. I was watching a kids cooking program; well in my sub consciousness; as I was trying to get some sleep, but my ajebutter decided to watch the cooking show. The kids were asked to do something with potatoes, and one of them did a sweet potato pancake, but out of boiled sweet potatoes and I asked myself yam pancakes nkor? And that was how this recipe was born 🙂
It’s funny how the recipe came together and is now a staple for my son who was diagnosed with an allergy to gluten. And like Olaoluwa described, the recipe just flowed as I made it. I wonder why I doubted myself gan.
To serve my portion, I had it with some Shito sauce and it just worked. If not for fit fam, I would have had more. If you have ever had boiled or fried yam and shito, you will understand the obsession. Even with yam, I love yam like a fat kid loves cake. To me, yam is like riches. In fact in the early days, if you owned a yam barn in Igbo land, you were seen as a rich person. Yam is to an Igbo man, what a cow is to a cattle farmer.
You could try this recipe for your special Valentine 🙂
For those who want to use water yam, there will be a note at the end of the recipe
Meanwhile, check this out 🙂 https://thatsweetgift.com/mrs-andersons-crank-flour-sifter
- 6 small cubes of yam(peeled and boiled in salty water until thoroughly soft)
- ¼ cup melted butter
- ½ cup of milk or cream(use plain soy milk if on s gluten free diet)
- 1 tbsp. of any flour(optional)
- pinch of salt
- ¼ tsp nut meg
- 2 tsps. baking powder
- ¼ tsp baking soda(optional)
- 1 egg (at room temperature)
- ½ lb of shrimp(peeled, deveined and chopped)
- 1 knob of butter
- 1 tsp oil
- 1 garlic clove(minced)
- a hand full of chopped onions
- a hand full of chopped peppers
- 1 tsp chili peppers
- heat up butter and oil. Pour in the onion and sauté until almost translucent. Add the garlic and the peppers; then the shrimp; then the chili and seasonings and cook until the shrimp turns pink; then set aside.
- Mash the yam and let it cool a little, add the nut meg, pinch of salt, baking soda, baking powder egg, melted butter, shrimp mix and stir; then begin to add the milk in little portions until it forms a semi thick slurry like a regular pancake(add flour if you over do it with the milk)
- Heat a pan with a little amount of oil. Using a small cup(approximately ¼), scoop the yam batter on to the pan and fry on medium/low heat for about 2 minutes on each side.