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Melba’s Sweet Potato Pancakes

Melba's Sweet Potato Pancakes

Melba’s Sweet Potato Pancakes

Melba’s Sweet Potato Pancakes

Sweet Potato Pancakes are the best way to wake up deliciously. Extra moist and packed with flavor, you’ll never go back to regular pancakes. Utilize leftover sweet taters for a delicious breakfast that saves money and time. And the best part about these yummy sweet potato pancakes is that they are super versatile: top with runny eggs and bacon or douse them in maple syrup and butter. Whatever your fancy, this breakfast will knock your socks off and start your day off right.

Recipe courtesty of Melba’s Restaurant, Harlem, NY
Ingredients
  • 2 medium sweet potatoes
  • 1-½ cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk, half & half or whole milk
  • 2 large eggs
  • 2 teaspoons butter, melted
Instructions
  1. Preheat oven to 350°F.
  2. Rub outside of sweet potatoes with oil. Wrap separately in foil; place in a baking pan. Bake 45 to 60 minutes or until fork tender. Remove and let cool.
  3. In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
  4. In separate bowl, combine milk, eggs and melted butter. Combine with dry mixture; whisk well.
  5. Peel baked sweet potatoes and mash with a fork. Fold 3/4 of the mashed sweet potatoes into the batter. If needed, add additional milk as your batter should be thick, but easy to pour.
  6. Heat a buttered pan over medium heat.
  7. Pour about 1/4 cup of batter onto pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining batter.
  8. Serve pancakes with with remaining mashed sweet potato and maple syrup.

 

Number of servings (yield): 4