Sweet Potato Pancakes
Pancakes are often considered a treat, but I have never understood why, because they are dirt cheap and can be healthy. We just about eat pancakes once a week. I always try to use whole wheat flour and something healthy – bananas, berries, sweet potatoes…
Yes, I said sweet potatoes. A VEGETABLE. Roger was skeptical at first, but one look at Highland Bakery in Atlanta had him going on and on about pancakes. I mean, it kinda makes sense. Sweet potato casserole is the best part of Thanksgiving. I immediately started scouring the Internet, thinking that this could only be a success. And boy, were we right. I found the recipe on the LA Times, though I did alter it a bit. I leave off the brown sugar butter sauce for caloric reasons, and instead we use a little bit of Trader Joe’s butter pecan syrup. Unfortunately, I didn’t realize until I started that I was out of molasses and forgot to buy buttermilk. So I used regular milk. I also did not weigh the sweet potatoes, as I do not have a way to do so. I used three potatoes total, so it was probably more than needed, but tasted great. Plus, it was more nutrition. Here is the recipe in full. Please note that I do not use two separate bowls; I just dump it all in the Kitchen Aid. Still works like a charm.
Highland Bakery’s sweet potato pancakes with brown sugar butter sauce
Total time: 1 hour, 10 minutes
Servings: 4 to 6
Note: Adapted from Highland Bakery in Atlanta.
Brown sugar butter sauce
1/2 cup (1 stick) butter
1 cup light brown sugar
1/4 cup water
In a medium saucepan over medium heat, melt the butter. Add the sugar and stir until it is dissolved. Whisk in the water and simmer for 8 to 10 minutes until thickened. This makes about 1 cup sauce.
Sweet potato pancakes
2 medium-small sweet potatoes, about 1½ pounds total
3/4 cup plus 1 tablespoon (4 ounces) whole wheat flour
3/4 cup plus 1 tablespoon (3.8 ounces) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup (½ stick) butter
1/4 cup plus 2 tablespoons light brown sugar
1 1/2 cups buttermilk, more if desired
1 1/2 teaspoons vanilla
1 tablespoon molasses
Brown sugar butter sauce
Toasted pecans, for garnish
1. Scrub the sweet potatoes and pierce them all over with a fork. Microwave on high until they are easily pierced through with a knife or fork, 6 to 7 minutes. Slit the sweet potatoes lengthwise and set aside until just cool enough to handle, about 5 minutes.
2. While the sweet potatoes are cooling, in a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, salt, nutmeg and cinnamon. Set aside.
3. Spoon the flesh of the warm sweet potatoes into a bowl and measure 1¼ cups (discard any remainder, or save for another use). Transfer the 1¼ cups sweet potatoes into the bowl of a food processor. Add the butter and process until smooth. Add the eggs and brown sugar and continue to process until smooth. Add as much of the buttermilk as will fit and process until smooth.
4. Spoon the sweet potato mixture and the remaining buttermilk, along with the vanilla and molasses, into the large bowl with the dry ingredients and stir just until combined. If the batter is too thick, adjust the consistency as desired with a little more buttermilk.
5. Heat a skillet or griddle over medium heat. Lightly oil the griddle and drop heaping spoonfuls of batter onto the hot griddle. When the pancakes set and start to bubble, flip and cook until golden. Serve with the brown sugar butter sauce and garnish with toasted pecans.