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Sweet Potato Pancake with Pomegranate Seeds

Posted Dec 04 2010 9:16pm

Before he left our cozy, lovely nest for the warm waters of the Pacific coast, we enjoyed our last breakfast together, Sweet Potato Pancakes with Pomegranate Seeds. The orange from the pancakes and the magenta in the pomegranate seeds are visually entertaining and refreshingly different. Thankfully, this final breakfast was a success, before we briefly parted ways.

During the last two years we’ve been together, every dish made was either a failure or a success. He is the chief taste master. He kindly and patiently tastes various dishes, and he reminds me it’s not the end of the world if a recipe didn’t fare well. What people don’t see are the bad dishes, and the unlucky boyfriend who eats an ill-tasting dish as if it’s their last, choice meal in life. With failure, lessons are learned and a better dish is made than the last one.

These last few years involves adapting to top speeds of change, slowly moving upwards toward anticipation, winding out of control curves and free fall drops of crazy excitement on a roller coaster built of love. Our careers are changing, for it needs to be redefined and refocused. The neighborhood is economically shifting with new people, but it’s displacing the old and the settled. Outdated values are finally being updated. A mature perspective parallels reoccurring positive situations. Life is quite transient, and I’m ready to truly settle down. Plant some roots somewhere. Until then, there are more changes to come until life signals it’s time to be still.

Over the next few months, we’ll go back and forth to seeing each other on both sides of the continent. He’ll come home around the holidays before leaving for a few more months. I’m excited about seeing the Pacific coast for the first time since being a teenager. Those weekend visits will feel good to temporarily escape these upcoming winter chills.

One early fall day, we ate these lovely Sweet Potato Pancakes dotted with vibrant pomegranate seeds. The Canadian maple syrup was warm after sitting on the stove. Scrambled eggs and sauté kale were served on the side. Loose-leaf green tea was decanted after three minutes, and it was poured ever so carefully to prevent spilling. He looked at the pomegranate seeds curiously. We’ve had the juice before. He’s never had the fresh seeds. Since meeting me, I’ve brought a healthy change to his appetite. Not only in taste, but our love has been positively affected, too. Currently, the amount of time and distance is emotionally difficult for us. By next spring, we’ll return to eating breakfast side by side, at one table, on the same coast.

Ingredients
1 cup roast sweet potato, pureed
1 cup flour
1 cup whole wheat flour
1 tbsp. + 1 tsp. baking powder
1 tbsp. brown sugar
The zest of one orange
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups milk (more for thinner pancakes)
1 tbsp. + 1 tsp. olive oil
2 eggs
Garnish: toasted pecans or pomegranate seeds, maple syrup

Directions
1. Preheat oven to 200°F. Leave the oven door slightly open. Place 1 to 2 tbsp. of butter in a skillet, over medium heat.

2. Whisk all ingredients, except the garnish, in a large bowl. Mix until a few lumps are in the batter.

3. Pour 1/2 cup of batter into the hot, buttered skillet. When the edges are dry and the surface has bubbles, flip the pancake over to reveal a golden brown surface. Cook the bottom side until done. Place pancake on a plate and place in the warm oven. Repeat with the rest of the batter (save time by cooking 3 to 4 pancakes in one skillet).

4. Enjoy the Sweet Potato Pancakes with a drizzle of maple syrup, pomegranate seeds and/or pecans.

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