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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the kitchen of Chef James Brockman at righthome, comes this marvelous use for one of my favorite potatoes at any time of year! Ingredients:
1 sweet potato, large |
2 3/4 cups all-purpose flour |
1 teaspoon salt |
5 tablespoons light brown sugar |
3 teaspoons baking soda |
1 tablespoon baking powder |
3 cups buttermilk |
3 large eggs |
2 tablespoons butter, melted (plus more for topping, if desired) |
2 tablespoons honey |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
nonstick spray or oil to moisten skillet |
maple syrup or your favorite topping |
Directions:
1. Roast the sweet potato... Time out! Just throw the potato in the microwave and cook it. Sweet potatoes do not suffer a flavor change from being nuked!
2. Combine flour, salt, brown sugar, baking soda and baking powder in large bowl.
3. In separate bowl whisk together the buttermilk, eggs and melted butter.
4. Blend the wet mixture into the dry mixture.
5. Mash the sweet potato in a bowl.
6. Add the honey, cinnamon and nutmeg and mix well.
7. Stir potato mixture into the batter.
8. Allow batter to stand for 1 hour.
9. Cook the pancakes on a nonstick OR well-oiled griddle or skillet.
10. Pour 1/2 cup of batter onto griddle and cook until air bubbles appear.
11. Flip pancake.
12. Cook other side until pancake is firm to the touch.
13. Keep tha pancakes warm in a 200 degree F. oven until ready to serve.
14. Drizzle with maple syrup OR your favorite topping.
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