Ingredients Jump to Instructions ↓

  1. Sweet Potato Pancakes

  2. Yield: 6 servings

  3. 2 Tbsp unsalted butter; melted

  4. 1/2 cup cooked sweet potatoes peeled and chopped or roughly mashed

  5. 1 egg

  6. 1/3 cup all-purpose flour

  7. 1/2 tsp baking powder

  8. 1/4 cup milk (or more)

  9. sour cream

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

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

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

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

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

  15. 1/2 teaspoon butter. Spoon

  16. 3 tablespoons of batter

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

  18. 1 to 2 minutes. Using a

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

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

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

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

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

  24. 12 small pancakes. Servings:


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