Side Pannel
Simple Sundays/Sweet Potato Pancakes
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Serves: 4-servings
Simple Sundays/Sweet Potato Pancakes
- Recipe Submitted by Herb on 11/13/2014
Category: Breakfast, Desserts, Nuts, Potatoes
Ingredients List
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoons sugar
- 1 large egg, lightly beaten
- 1 1/2 cups buttermilk (I prefer Clover - it really makes a difference in taste and rise!)
- 2 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 sweet potato, cooked (can be boiled, or baked in oven or microwaved), peeled and mashed
Directions
Heat griddle to 375 degrees.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add egg, buttermilk, and 2 tablespoons butter using a whisk until just combined. Stir in the cinnamon and nutmeg, followed by the mashed sweet potato. Do not over mix; the batter should have small lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter onto griddle. Wipe off excess with a paper towel.
Using an ice cream scoop or ladle, pour pancake batter (about half a cup), 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute.
Serve warm with a drizzle of pure maple syrup.
Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl.
Add egg, buttermilk, and 2 tablespoons butter using a whisk until just combined. Stir in the cinnamon and nutmeg, followed by the mashed sweet potato. Do not over mix; the batter should have small lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter onto griddle. Wipe off excess with a paper towel.
Using an ice cream scoop or ladle, pour pancake batter (about half a cup), 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute.
Serve warm with a drizzle of pure maple syrup.
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