This tropical side dish mixes, cooks and tastes a lot like potato pancakes, but made with that starchy tropical vegetable called yuca (pronounced voo-ca). Looks like a brown club. Use a sharp paring knife or a really high quality, fixed blade peeler to peel it (a Wusthof-Trident peeler makes short work of it). The original called for 3 tablespoons sugar, but we like our cakes salty and greasy, so we omitted the sugar. The recipe is from False Tongues and Sunday Bread, a Guatemalan and Mayan Cookbook by Copeland Marks.
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Units: US | Metric
- 1Combine all ingredients except oil.
- 2Heat the oil in a skillet over medium heat. Spoon in a couple of tablespoons batter and smooth into a 3-inch to 4-inch cake about 1/2-inch thick.
- 3Brown on both sides, then drain on paper towels. Serve warm.
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Nutritional Facts for Yucca (Cassava) Pancakes
Serving Size: 1 (1091 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 186.5
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 1.9 g
- Cholesterol 22.7 mg
- Sodium 223.8 mg
- Total Carbohydrate 29.3 g
- Dietary Fiber 1.3 g
- Sugars 1.3 g
- Protein 1.6 g
The following items or measurements are not included: