->Sw Pot Pancakes 01 <-

Yield: 6 servings

2 Tbsp unsalted butter; melted

1/2 cup cooked sweet potatoes peeled and chopped or roughly mashed

1 egg

1/3 cup all-purpose flour

1/2 tsp baking powder

1/4 cup milk (or more)

sour cream

Place sweet potatoes in a mixing bowl, add egg and mix well. Stir in

the flour and add the baking powder. Add up to 1/3 cup of milk,

stirring. Stir in 1 tablespoon butter. The mixture should have the

consistency of thick, lumpy sauce and be able to coat a wooden spoon.

Place a non-stick or heavy iron skillet over medium heat on top of

1/2 teaspoon butter. Spoon

3 tablespoons of batter

per pancake into the skillet and cook until bubbles rise to the

1 to 2 minutes. Using a

spatula, flip the pancakes and cook another 2 minutes. Remove

pancakes from the skillet and keep warm on a covered plate in the

oven. Repeat the procedure until all the pancakes are cooked. After

the first batch is cooked, add as little butter as possible without

allowing the pancakes to stick to the bottom of the pan. Serve with

12 small pancakes. Servings: