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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in the Houston Chronicle-so yummy and just in time for Fall. The ideas seem endless, too-if you want to jazz them up. Would be great to make ahead and just reheat on Thanksgiving morning! Enjoy!!! Ingredients:
1 1/2 cups flour |
1 pinch salt |
2 teaspoons baking powder |
1/2 teaspoon cinnamon |
2 eggs, beaten |
3/4 cup milk (or more if needed) |
1/4 cup brown sugar |
1 cup mashed sweet potatoes (about 3/4 lb cooked) |
2 tablespoons butter, melted |
chopped pecans (optional) |
Directions:
1. Sift together the flour, salt, baking powder, and cinnamon in a large bowl.
2. Stir together eggs, milk, brown sugar, sweet potatoes, and melted butter. Combine with the flour mixture.
3. Drop by spoonfuls onto a hot griddle. Once a few holes appear on the surface, flip. Cook for another 2-3 minutes, or until the pancake springs back when pressed in the center.
4. Sprinkle with chopped pecans, if desired; then serve with butter and syrup.
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