Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

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These pancakes are inspired by my brother who makes incredible sweet potato pancakes, and my mom, who taught me to roast a bunch of sweet potatoes at a time and use them throughout the week. The rosemary, sausage, kale, pomegranates and maple syrup add the Ohmigod this is good! factor and make these a perfect seasonal treat. The pancakes are pretty fluffy and thick, which you can change by adding more liquid, but I like to make little cakes and then keep them warm in the oven until we’re ready to eat. We ate these pancakes and then went out and chopped down our Christmas tree which seemed just about perfect after such a nice breakfast.

Sweet Potato Pancakes with Rosemary, Sausage, Kale and Pomegranates

Prep: 15 min      Cook: 30 min        Serves: 2-4

Pancakes
1 1/4 cup white whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger powder
1 cup milk
1 tablespoon coconut oil-melted, plus extra for cooking the pancakes
1 tsp vanilla
2 eggs
1-2 cooked + mashed sweet potatoes

1. Mix the flour, baking powder, salt, cinnamon and ginger in a large bowl.
2. In a separate bowl, mix the milk, coconut oil, sweet potatoes and eggs.
3. Combine the wet and dry ingredients until just incorporated. The batter will be thick, if you want thinner pancakes, add another few tablespoons of milk.
4. Add 1/2 tablespoon of coconut oil to a skillet and heat over medium. Spoon small circles of batter into the pan and watch for bubbles to appear on top before flipping. Repeat with the remaining batter.

Rosemary, Sausage + Kale
1 small branch fresh rosemary
1/2 lb loose sausage-I used pastured pork “Grandpa’s Sausage” from a local farm
5 kale leaves, stems removed + chopped
1 tsp olive oil
Lemon juice
Sea salt

1. Make the toppings before cooking the pancakes, and keep them in a warm oven.
2. Place the olive oil in a small skillet, heat to medium, then add the chopped kale. Season the kale with a squeeze of lemon juice and a sprinkle of sea salt.
3. Cook the kale until wilted, about 4 minutes, then add the rosemary and sausage. Cook the mix in the skillet until the sausage is slightly browned, you may need to turn up the heat slightly. Place the skillet in the oven to keep warm while you cook the pancakes.

Serve the pancakes with the rosemary, sausage, kale mix, fresh pomegranates, and maple syrup.

 

Diana Henry’s Radicchio and Onion on White Bean Puree

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A few months ago my boyfriend got me Diana Henry’s cookbook, a change of appetite. I’ve spent hours flipping through the book, studying the recipes, textures and ideas and admiring the food photography, elegant simplicity and beautiful ceramic dishes on each page. You have some choices in this recipe, whether or not to soak and cook your own beans or buy them canned; what to serve with the dish, crusty bread, or tortillas, or crudités. The end result is a colorful, delicious and soul-satisfying pretty meal, perfect for breakfast, lunch, dinner or a snack. There are so many other wonderful dishes I’ve made from this cookbook and it has found a happy home on my kitchen shelf.
Her version is a great serving size for a crowd, but I made this for two, so my portions are a bit smaller. Also, I soaked and pureed a nice quantity of cannellini beans and ended up freezing about half for a later use.

Radicchio and Onion on White Bean Puree
(Adapted from Diana Henry’s a change in appetite)

Bean Puree:
¼ cup plus 3 tablespoons olive oil
½ onion, chopped
1 garlic clove, minced
2 (15 oz.) cans or about 4 cups cooked cannellini beans
2/3 cup chicken stock
sea salt + pepper
Juice from 1 lemon

The Rest:
1 head radicchio
½ large white or red onion
3 tablespoons olive oil
¼ cup basalmic vinegar

1. For the bean puree, heat 3 tablespoons of olive oil in a skillet and cook the onion over medium heat until it is translucent, not browned, about 8 minutes or so. Add the garlic, cook another minute, and then add the beans, chicken stock, and a bit of sea salt + pepper.
2. Add the olive oil and half of the lemon juice to the beans, and process in a food processor or blender until smooth. Taste and adjust the seasoning as needed. Adjust the amount of lemon to your preference, I like a lot of lemon juice, so I use a whole lemon.
3. At this point, I froze about half of my bean puree. If you’re feeding a crowd, double the amount of radicchio and onion.
4. I made the beans ahead of time, and reheated them in skillet in a 400°F oven. While the beans heat, or stay hot, start the rest. Halve the radicchio, and cut each half into quarters. Trim some of the white heart from each piece, trying not to let the sections fall apart. Slice the onion so that you make nice big rings.
5. Mix the olive oil and basalmic, and put the radicchio and onions in it, allowing it to marinate for about 10 minutes.
6. Heat a skillet over high and cook the onions until they are charred and browned on each side. Cover, turn down the heat, and cook until they are softened. After a few minutes, turn the heat back up and add the radicchio. Let it brown and char on each side.
7. Remove the beans from the oven, keep them in a skillet or place in a serving bowl. Put the onion and radicchio on top of the bean puree. Season with a good flaky sea salt—I used this nice hibiscus sea salt that is purply pink and beautiful—and drizzle with bit more olive oil. I served this dish with homemade corn tortillas and sprinkling of pomegranate seeds, but it would also be lovely with some crusty bread.