Recipe Archives->Vegetables->Sw Pot Pancakes 05

Sweet Potato Pancakes
Serves 8

2 medium-small sweet potatoes
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 stick unsalted butter
2 eggs
1 1/2 tablespoons packed brown sugar
1 1/2 cups milk
Vegetable oil for cooking
Brown Sugar Butter Sauce
Toasted pecans for garnish

Scrub the sweet potatoes and pierce all over with a fork. Microwave
6 to 7 minutes on high, until they are easily pierced through with
a knife or fork. Slit the sweet potatoes lengthwise and let cool
enough so you can handle them, about 5 minutes.

Meanwhile, measure and sift together into a large mixing bowl the
whole-wheat flour, all-purpose flour, baking powder, salt and nutmeg.
Set aside.

When potatoes are still warm but not too hot to handle, spoon the
flesh into a measuring cup. When you have 1 1/4 cups, transfer to
the bowl of a food processor. Add the butter and process until
smooth. Add the eggs and brown sugar and blend until smooth. Add
as much of the milk as the bowl can easily contain and blend.

Spoon the sweet potato mixture and remaining milk into the bowl
with the dry ingredients. Mix with a spoon until just combined.

Heat a skillet or griddle lightly coated with vegetable oil on
medium heat. Drop heaping spoonfuls of batter onto the hot griddle.
When pancakes start to bubble, flip and cook until golden. Serve
with Brown Sugar Butter Sauce and toasted pecans.



Brown Sugar Butter Sauce
Makes 1 cup

1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/4 cup water

In a medium saucepan over medium heat, melt the butter. Add the
sugar and stir until sugar is dissolved. Whisk in the water and let
simmer for 8 to 10 minutes.

Printable version: sw-pot-pancakes05.txt.