Sweet potato pancakes have been popping up all over the blogosphere recently and I, for one, am intrigued. I woke up hungry on Sunday and discovered we didn't have all the necessary ingredients for a cohesive breakfast. We had eggs, but no toast or omelet fixings. There were pancake ingredients, but no fruit for topping. Then I spied a gigantic sweet potato perched in our vegetable basket.
After getting to know the roasty-sweet Japanese sweet potato, Satsumaimo hold special place in our hearts (and bellies). I usually associate potato pancakes with the latke variety: shredded, fried until crisp, then topped with savory delights; but this pancake, dear readers, is completely different. Think pumpkin pie meets pancake: a pancake simultaneously rich and light. Sweet without syrup. Fluffy yet substantial. Whole wheat, milk and sweet potatoes? I can almost convince myself they are downright nutritious, but it's Sunday, and that means butter and brown sugar are invited to the table.
Enjoy!
Serves 4
INGREDIENTS:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 teaspoons baking powder
- 2 tablespoons brown sugar
- 3/4 teaspoons cinnamon
- 1/4 tsp salt
- Pinch nutmeg
- 1 1/2 cups milk
- 3 teaspoons melted butter, plus more for greasing skillet
- 1 1/2 whole eggs
- 1 large sweet potato, cooked until tender, peeled and pureed
- butter, syrup
- toasted coconut for topping
- Roast potato! Poke a few holes in the potato, wrap in foil, bake at 400' for 40-60 minutes.
- Once tender, remove from foil, slice in half, scoop out flesh and mash with a fork.
- Whisk flours, baking powder, sugar, spices and salt.
- In separate bowl, whisk milk, eggs and butter.
- Mix both bowls along with sweet potato until everything is evenly mixed (no dry parts).
- Heat a touch of butter or cooking spray in flat skillet or pan over medium heat.
- Add pancake batter in 1/4 cup scoops
- Bake until bubbles appear and bottom (peek under!) is golden brown. Flip and cook until golden brown on underside.
- Serve with toasted coconut on top of each pancake and stack!
5 comments:
I have to make these!
Sweet potatoes are a nutritional SUPERSTAR so these babies are DEFINITELY healthy. (And that's what I will tell myself as I eat them for every meal.)
I seriously love sweet potatoes! I will definitely be making these.
AUGH! If only my husband loved sweet potatoes... but instead, he hates them. I come across so many sweet potato recipes I want to try sooo bad. I need to set them aside in case he ever goes out of town and I can have some of my girlfriends come over and I can cook for them, ha ha! =)
These look so increcible. I especially love all the different flavorings having fun in this recipe. A must make.
These looked so good that I linked to them in my post about Japanese sweet potatoes (http://tokyokitchentales.wordpress.com/2010/11/08/seasonal-spotlight-satsuma-imo/). What a good idea!
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