Sweet Potato Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in oiled skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.
1lb Unsalted Butter
¼ cup Agave
Place Butter at room temperature until soft. Then add in agave and mix well. Lay out your parchment paper and place the butter in the center spreading it evenly across length wise. Fold over the top of the parchment and roll the butter tubular. Wrap in plastic & freeze. When hardened peal of parchment and slice.
1/2 cup Raw Pecans
½ cup unsalted butter
Brown Butter, Coat raw pecans with butter, sauté lightly, then put in a bowl and toss with mix. Want light sugar not candied. Then lay out to dry on sheet pans. Bake in 350 degree oven for 5min.
1 fresh chorizo sausage- casing removed
2-3 Yukon gold potatoes- enough for about 1 1/2 cups diced
4-5 chopped scallions- white and light green parts
1 -2 Tbsp olive oil
fresh ground black pepper
Peel the potatoes and put them in a saucepan with cold water to cover well. Bring to aboil and cook over med heatuntil not quite tender- about 15-20 minutes. Drain and let cool. When cool, cut them into about 1/2 inch chunks.
Preheat oven to 375 degrees. Heat a large skillet. Add the chorizo and cook over medium high heat breaking it up and turning it to brown all over about 7 minutes. Halfway through add the onions. Transfer the sausage & onions from skillet into a bowl. Wipe out the skillet.Add the oil. Have the heat at med heat and add the potatoes. Season with salt and pepper. Cook until golden and crispy about 8 minutes turning frequently.Turn off the heat. Stir in the chorizo and onions.