• Eliana

Sweet Potato Pancakes | Use Those Leftovers

Take your pancake game to the big leagues by adding some cooked mashed sweet potatoes right on in. I'm sure you have some leftover sweet potato from your Thanksgiving table! If not, it's simple. Boil up some sweet potatoes, mash them real fine, add them into the pancake batter, measure out 1/4 cup of batter, and then sizzle them on the griddle or in a non-stick pan. Ready in a jiffy and perfect on an easy weekday or weekend morning!

Let's get our stack of pancake on.

In a medium saucepan, bring water to a boil. Add sweet potato and cook until tender, about 15 to 20 minutes. Drain and rinse under cold water to remove the skin, then mash. Set aside.

In a large bowl, whisk together eggs, milk, and sugar, until combined. Stir in mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Whisk in the dry ingredients, until just combined (be careful not to over mix the batter). Let batter rest for about 5 minutes.

In a large skillet, over medium heat, add some butter to coat the pan. Once the pan is hot, add ¼ cup of batter into the skillet. Cook until the bottom turns golden brown and the surface begins to bubble, about 3 minutes. Flip over and cook the other side until golden brown, about 3 minutes. Continue with the remaining batter until all pancakes are cooked.

Serve hot with maple syrup.

Sweet Potato Pancakes

Prep Time: 5 minutes

Inactive Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

¾ cup (about 3/4 pound) cooked sweet potato , chopped into large chunks

2 tablespoon butter, melted, plus more butter for pan

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2 cups milk

1 tablespoon brown sugar

Maple syrup, for serving

Directions:

In a medium saucepan, bring water to a boil. Add sweet potato and cook until tender, about 15 to 20 minutes. Drain and rinse under cold water to remove the skin, then mash. Set aside.

Meanwhile, in a small saucepan melt butter. Set aside.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, milk, and sugar, until combined. Stir in mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Whisk in the dry ingredients, mix until just combined (be careful not to over mix the batter). Let batter rest for about 5 minutes.

In a large skillet, over medium heat, add some butter to coat the pan. Once the pan is hot, add ¼ cup of batter into the skillet. Cook until the bottom turns golden brown and the surface begins to bubble, about 3 minutes. Flip over and cook the other side until golden brown, about 3 minutes. Continue with the remaining batter until all pancakes are cooked.

Serve hot with maple syrup.

Recent Posts

See All
  • Pinterest Social Icon
  • Facebook Social Icon
  • YouTube Social  Icon
  • Instagram Social Icon

© 2015 The Whole ELchilada

Private Chef Services - New York City

thewholeelchilada@gmail.com