I thought I made sweet potato pancakes before, but couldn’t find it in the blog. Anyway, continuing in my Tupelo Cookbook This am I made Sweet Potato pancakes. It says makes four servings. That is if everyone can eat 4 pancakes per serving. I ate 3 with Jo’s help and Jim ate 6. It made 20 pancakes and they are big ones. They were delicious, just ask Jo, he liked them better than bacon. The first bite I gave him, his eyes went wide and, OH, boy, showed all over his face. He has a sweet tooth.
Ingredients:
1 large sweet potato
2 3/4 C all-purpose flour
1 t salt
5 T + 1 1/2 t sugar
3/4 t baking soda
1 1/2 t baking powder
3 C buttermilk
3 eggs
2 T unsalted butter, melted
2 T tupelo honey
1 t cinnamon
1/2 t nutmeg
Peach Butter (made yesterday)
Spiced Pecans (made yesterday)
Directions:
- Wrap the sweet potato in foil and bake in a 350 degree F oven for about 45 minutes, or until tender. Set aside to cool to room temperature. (I did this in the microwave yesterday. I did not want to heat the oven on a very hot day.)
- In a large bowl, combine the flour, salt, sugar, baking soda and baking powder.
- In another large bowl, whisk together the buttermilk, eggs and melted butter.
- Add the wet mixture to the dry mixture.
- Peel the cooled sweet potato, place in the same bowl you mixed the wet ingredients in, and mash.
- Add the honey, cinnamon, and nutmeg and mix well.
- Add the sweet potato mixture to the pancake batter, combining well, and let the batter stand for 1 hour.
- Heat a skillet or griddle over medium heat. Spray with Pam and ladle the batter in batches, 1/3 C at a time, cooking the pancakes until browned on each side. (They took about 4 minutes per side. I keep the heat lower, medium/low.
- To serve. As you place each pancake on the plate, top with the peach butter and pecans. A stack of 4 is considered a serving. End with the peach butter and pecans on the top.
I served with bacon and we finished breakfast about 1:30. Of course there was clean up, but I don’t do that.
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