SWEET POTATO PANCAKES

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SWEET POTATO PANCAKES

Makes 16 to 20 4-1/2″ inch pancakes

I love sweet potatoes and I use them all year round. Sweet Potatoes are a rich source of vitamin A making it a food you should include in your diet often and I do.

I’m crazy for fried or oven baked sweet potato chips with truffle salt and fresh thyme. I also use them in risotto, tossed in pasta, a filling for ravioli, a hearty and savory soup, but my personal favorite are sweet potato pancakes. I make these for Sunday Brunch and serve them with pure maple or Agave syrup along side a fresh berry compote that will put it over the top! My husband will slather some room temperature butter and watch it slowly melt and drip down the sides of the pancakes. I love to watch his face as he dips his fork and takes his first mouth-full his expression looks like a little kid! Makes me smile. :)

INGREDIENTS

4 cups blueberries & blackberries or raspberries

         ½ cup Agave Syrup

         1 cup fresh orange juice

         1 tablespoon water

         1 tablespoon cornstarch

2 cups of heavy whipping cream whipped, covered and set aside in the refrigerator

         1 10 to 12 ounce sweet potato, baked

         2 cups all purpose flour

         1 teaspoon table salt

         1 teaspoon baking powder

         1 teaspoon baking soda

         1 teaspoon cinnamon

         1 teaspoon nutmeg

         2 large eggs, room temperature, whisked

         2 cups whole milk, chill taken off

         1 teaspoon vanilla extract

         1 teaspoon orange extract

         3 tablespoons unsalted butter, melted

         5 tablespoons canola oil

         2 cups pure maple syrup

         ½ cup chopped walnuts, toasted*

         ½ cup room temperature unsalted butter, to spread a pat over pancakes

         2 cups Agave Syrup

2 cups pure maple syrup

MAKE THE BERRY GOOD SYRUP FIRST

In a medium sauce- pan add berries, Agave Syrup, orange juice and bring to a boil on medium high heat for 5 minutes. Pass through a tight mesh strainer into a clean pot.

In a small glass bowl add 1 tablespoon of water with corn starch and mix until smooth, set aside.

Bring the strained berries to a boil again and pour in the cornstarch mixture, stir until the syrup has thickened slightly. Set aside

TO MAKE THE PANCAKES

Pre-heat the oven to 350 F.

Bake the sweet potato on a wire rack for 40 to 50 minutes. You can test for doneness by using a small paring knife and inserting it through the middle of the potato. If it slides in and out easily and feels soft in the middle it’s ready. Remove the potato from the oven and let cool. Lower the oven temperature to 175 degree. You can bake the potato up to two days before and store in the refrigerator in an airtight container.

In a medium large bowl whisk together flour, salt, baking powder, baking soda, cinnamon and nutmeg, set aside.

In a blender add the eggs, milk, vanilla, orange extract and the melted butter. Peel the potato and cut into small chunks and place them into the blender with the egg mixture. Blend just until the potatoes are no longer lumpy about 45 seconds, the mixture should be smooth.

Make a well in the middle of the flour and add the potato mixture using a wooden spoon. Fold all of the ingredients together and not flour streaks remain, the batter will look lumpy, do not over mix. Let the batter sit for 5 minutes while you heat up the pan.

Season a 12″ inch cast iron or stainless steel fry pan with 1 tablespoon of canola oil and spread with a paper towel. Turn the heat to medium, for 1 minute.

Use a 1/4 cup dry measuring cup to pour your pancakes. Pour 1/4 cup batter into the frying pan, use the bottom of the cup to round them off. They will look thick but don’t worry.

Lower heat to medium low and cook for 2 to 3 minutes until the bubbles on the surface start to pop. Flip over gently using a metal spatula and cook on the other side for 2 minutes. When they are ready place them on the wire rack in the warm oven. Continue repeating the same process including adding 1 tablespoon of oil to the pan each time until all of the batter has been used up.

Serve with your choice of pure maple syrup or agave. Top with toasted walnuts & a pat of  butter, serve with Berry Good Syrup.

Garnish with fresh whipped cream and 2 to 3 fresh mint leaves.

 

*TOASTED WALNUTS

The walnuts pick up a earthy rich flavor if you toast them first. Place the chopped walnuts in a cold dry pan and turn the heat to medium. Shake the pan back and forth until they start to release their oil and turn slightly brown. About 3 to 4 minutes. Be careful not to burn them because they will taste bitter.

Filed under: Breakfast, Recipes