Sweet Potato Pancakes! #4 Sweet Potatoes 8 ways

Sure, you might think you know me as one of The Eight Broads and an Innkeeper but do you know that I come from a family that is probably one of the very few in the United States who NEVER, EVER, EVER had sweet potatoes for Thanksgiving?  Yes, dear friends.  It’s true.  Not once!
We were strictly the mashed potatoes and gravy group…..all the other dishes you’d expect but not one yam or sweet potato to be found.
Thank goodness that I’m an innkeeper who now makes Sweet Potato Pancakes for her guests!
This recipe serves between 4 and 6 guests

Mise en Place .. everything ready to go!

 

INGREDIENTS

1 cup all purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 Tablespoons brown sugar
1 teaspoon cinnamon
Pinch (or quick grinding if you use whole) nutmeg
4 teaspoons melted butter
2 large eggs
1 sweet potato (cooked, peeled and mashed—cooked in microwave is just fine)

DIRECTIONS

In a large bowl, combine all of the ingredients. Whisk until smooth.   We find that letting the mixture sit for about fifteen minutes, improves them even more.
Heat griddle until it passes the “throw on a it of water and see if it sizzles” test.   Carefully butter the griddle.
We cook six cakes at a time.  When bubbles appear, flip and cook until both sides are done.

Serve with warm Maple Syrup.  If you’d like to top with a compound butter, a sweet honey butter or nut butter would be delicious!
Soften a stick of butter.   In a small bowl, add your desired flavorings (a tablespoon of honey; 1/2 teaspoon of cinnamon; nuts).  Add about two tablespoons of confectioners sugar.   Can serve as is or roll into a log using a piece of plastic wrap.  This will freeze nicely and enable you to slice portions that you need.

The William Henry Miller Inn
Lynnette Scofield
The awfully funny Ithaca Broad

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