Sweet Potato Pancakes: Part of the Sweet Potato Challenge of 2010

30 lbs. of sweet potatoes + 2 people = The Sweet Potato Challenge of 2010.

 

In order to survive the Challenge without going crazy, I've been trying to come up with tasty sweet potato options other than just a purée, and am pleased to report that Sweet Potato Pancakes have become a lovely new addition to our breakfast repertoire.

Sweet Potato Pancakes

(makes 2-3 servings or 10-12 medium-sized pancakes)

 

• 3/4 cup puréed sweet potato
• 3/4 cup milk
• 3/4 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 egg
• 3 tbsp. melted butter
• 3 tbsp. sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt

 1. Preheat a medium nonstick skillet over medium heat. Combine the wet ingredients and the dry ingredients, then mix the two together. Don't worry about lumps. Use a 1/4-cup measure to scoop even amounts of batter into the skillet.

2. Cook the pancakes until they start to bubble, then flip them and cook for about another three minutes.

3. If you're making one huge batch instead of serving in shifts, store cooked pancakes on a baking sheet in a 170-degree oven with a pat of butter on top of each.

4. Serve pancakes in a big, ugly, lopsided stack like this, covered with butter and [REAL] maple syrup.






My favorite part about these pancakes, other than their beautiful color, is that the baking powder makes them light and fluffy.

Other sweet potato items on the agenda: sweet potato muffins, sweet potato latkes, sweet potato au gratin, sweet potato stew, and sweet potato cookies. We may or may not turn orange by Christmas. At least it will look like a tan?