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“Use the orange fleshed sweet potatoes in this recipe, as the yellow or white fleshed ones have a dry and crumbly texture when baked. For convenience, roast a sweet potato the night before.”
READY IN:
30mins
SERVES:
6
YIELD:
2 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Ligthly spoon all purpose flour into dry measuring cups; level with a knife. Combine flour and next five ingredients (through cinnamon) in a large bowl, stirring with a whisk.
  2. Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth, add to flour mixture, stirring just until combined.
  3. Beat egg whites with a mixer at high speed until soft peaks form, fold egg whites into batter. Let batter stand for 10 minutes.
  4. Heat a non stick griddle or non stick skillet over medium high heat. Coat griddle or pan with cooking spray.
  5. Spoon about 1/4 cup batter per pancake onto griddle or pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

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