Sweetpotato 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 sweetpotato 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 courtesy of Melba’s Restaurant, Harlem, NY
1½cupsbuttermilkhalf & half or whole milk
Preheat oven to 350°F.
Rub outside of sweetpotatoes with oil. Wrap separately in foil; place in a baking pan. Bake 45 to 60 minutes or until fork tender. Remove and let cool.
In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
In separate bowl, combine milk, eggs and melted butter. Combine with dry mixture; whisk well.
Peel baked sweetpotatoes and mash with a fork. Fold 3/4 of the mashed sweetpotatoes into the batter. If needed, add additional milk as your batter should be thick, but easy to pour.
Heat a buttered pan over medium heat.
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.
Serve pancakes with with remaining mashed sweetpotato and maple syrup.
Recipe provided by the North Carolina Sweet Potato Commission (http://ncsweetpotatoes.com/).