Sweet Potato Pancakes
photo by CJAY8248
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
12 pancakes
- Serves:
- 3-4
ingredients
- 1 tablespoon butter, melted
- 1⁄2 cup cooked sweet potato, mashed
- 1 egg
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 cup milk
directions
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
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Reviews
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Super delicious recipe! Thanks for posting it here. I doubled the recipe and got 5 large round yummy pancakes. That was enough for 2 and a half people. 1/4 cup of milk is not enough, it should be more like 3/4 cup. I used coconut milk because I did not have regular milk. I will definitely make this recipe again!!!!
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I'm a big fan of the sweet potato, so this recipe definitely grabbed my attention! And to show how determined I was to make & enjoy these, I tripled the recipe since I also wanted to see how they'd be after being frozen! Freshly made they are wonderfully satisfying & another great way to enjoy the lowly yam! Thanks for sharing this very nice recipe & it's a keeper, too! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]
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As written, it doesn’t make a lot. I doubled the recipe (made into waffles), used coconut milk. added salt, vanilla, cinnamon & nutmeg. 1/3 of the flour I replaced with oatmeal & thinned out with milk...also added some chia seeds. Used a freshy roasted sweet potato- so good. These were so delicious! Served with whipped cream & topped with cinnamon, nutmeg & a drizzle of maple syrup. This is a keeeper
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Tweaks
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We really enjoyed these for breakfast. I cut back on calories and fat by using applesauce instead of butter and unsweetened almond milk. I did need to add quite a bit more liquid to this. I made some changes for our taste, so I added spices- cinnamon, ginger, nutmeg, and allspice. We like a sweeter pancake so I added a bit of splenda. These were like a pie flavored pancake. Everyone loved them. I doubled the recipe for four of us, and had a bit leftover.