Recipe: Sweet Potato Pancakes
The first time I had sweet potato pancakes was at the Cracker Barrel with my ex-sweetie. One of the seemingly-rare times since the break-up that we were able to get together and catch up on what is happening in each other’s life. Next time I went back to the restaurant, they were no longer serving them. I was so upset and vowed to find a recipe so that I could make them at home. My son and I have tried many variations and finally settled on the one below. We don’t get to have them nearly as often as we would like ’cause Hubby doesn’t like the flavor of sweet potatoes. My mind just boggles at that.
NOTES : You can add 1/4 cup of brown sugar to this but I leave it out. For convenience, I used canned (and drained) sweet potatoes. These pancakes can be frozen and reheated in the microwave or toaster.
Sweet Potato Pancakes
1 1/2 cups flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1 teaspoon cinnamon
2 eggs — beaten
2 cups milk
15 ounces sweet potato — mashed
1 teaspoon vanilla
2 tablespoons oil
Mix together dry ingredients in a large bowl.
In another bowl, mix together wet ingredients. Then add to the dry ingredients.
Heat griddle on low heat. Allow plenty of time for griddle to heat to a good cooking temperature. Add a ladle of batter to the griddle, flip when holes appear in the surface of the batter. Cook for another couple of minutes or until center springs back when touched.
Serve with choice of condiments.