Sweet Potato Pancakes Recipe
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Yes, pancakes can be improved upon, by cooking up some sweet potato and folding it into the batter with a hint of nutmeg.
This recipe was featured as part of our Fall Ingredients photo gallery.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon freshly grated nutmeg
- 1 1/4 cups whole milk
- 1/2 cup plus 2 teaspoons vegetable oil
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- 2 1/2 cups peeled, shredded sweet potato (about 1 large potato)
- 1/2 teaspoon ground nutmeg
INSTRUCTIONS
- In a medium bowl, whisk together flour, salt, baking powder, and grated nutmeg until evenly combined; set aside.
- In a large bowl, whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla extract until eggs are foamy. Add flour mixture to milk mixture and stir until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
- Meanwhile, heat remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.
- Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.
I've got 3 lbs. of sweet potatoes out in the kitchen and now a great recipe to use some of them for.
I usually make sweet potato biscuits which call for mashed sweet potato. I would try this recipe with the mash instead of the shredded. The biscuit recipe is from Paula Deen.
I made this the day after Thanksgiving, with grated raw sweet potatoes. They came out very light, with wonderful sweet hints of nutmeg and sweet potato. I had to cook the potato for quite a bit longer than 3 minutes, though to get it browned--more like ten minutes. I'd definitely make them again, though.
I make latkes with sweet potatoes and scallions, yum.
I would make them like latkes!
I would use shredded raw sweet potatoes. I think browning them would be a mess-and awfully greasy!
Browning the sweet potato doesn't seem to make sense; it's like mixing hash browns into your pancake batter. Anyway, since we had lots of leftover mashed sweet potatoes on hand, we made the recipe with those and added another 1/2 cup each of flour and milk, and a variety of spices (cinnamon, ginger, cardamom) in addition to the two instances of nutmeg suggested. Incidentally, since I'm gluten-sensitive, I used gluten-free all-purpose flour and 1/2 teaspoon xanthan gum. You'd never know the pancakes weren't made with wheat flour! :-)
mmm these look so good! If you have leftover roasted sweet potatoes, these savory sweet potato and squash croquettes are an excellent next day solution.
http://www.biggirlssmallkitchen.com/2...
By shredded, do you think they mean grated? On a tiny-holed grater, or what? I would love a little guidance. Before I read the recipe, I assumed it would use left-over cooked mashed sweet potatoes, but this seems like using raw.
I can't wait to try this!