September 18, 2010

Sweet potato pancakes with cinnamon butter

Stack of sweet potato pancakes.

These pancakes are hearty and full of fall flavors. They are perfect for a cool morning or as part of a weekend brunch. 

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I made these after an early morning visit to our local farmer's market and they were delicious. I make a lot of different types of pancakes (just click on the pancakes label if you don't believe me), but I had never made sweet potato ones before. They turned out really nicely. 

Sweet potatoes are such a great, healthy food, too. I had a can of organic sweet potato puree in the pantry, but you can roast or boil a medium-large sweet potato, remove the skin, and mash it up if you would like. 

I served these pancakes with some toasted pecans, a cinnamon butter and some real maple syrup we picked up at the farmer's market. The recipe will serve about 4 people. 

Sweet potato pancakes
1-1/2 cups whole wheat flour (I used white whole wheat, pastry flour would also work)
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground ginger
1 cup milk
1 teaspoon lemon juice
1 cup sweet potato puree
2 large eggs
2 tablespoons olive oil
1 teaspoon real vanilla extract
2 tablespoons packed dark brown sugar
1/4 cup pecans, light toasted and rough chopped (optional, but recommended)
butter for cooking 

Cinnamon butter
about 2 tablespoons softened butter
1/4 teaspoon ground cinnamon

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. In a medium bowl, add the remaining ingredients (through brown sugar) and whisk together until the sugar is dissolved. Stir the wet ingredients into the dry ingredients until just combined (lumps are OK). If the batter looks too thick to pour, add a little more milk (but it will be on the thicker side).

Heat a griddle pan until hot and coat with some butter. Use a 1/4 cup to add the batter to the griddle. Cook until they begin to bubble and then flip and cook until the other side is golden.

To make the cinnamon butter, simply use a fork to combine the cinnamon into the butter. Refrigerate until serving time. 

Serve the pancakes hot and top with some of the toasted pecans, a dollop of cinnamon butter, and some warmed maple syrup (the real stuff, please).

Serving plate of sweet potato pancakes.

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