Roasted Sweet Potato Pancakes
By: Cindy Watkins
4 tablespoons brown sugar
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups milk
1 cup roasted, peeled, and mashed sweet potatoes
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 ½ teaspoon vanilla extract
Canola oil for griddle
Toppings: Butter, warm maple syrup
In a large bowl, sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg. In a second large bowl, whisk together milk, sweet potatoes, eggs, butter, and vanilla.
Make a well in the center of the dry ingredients and add the sweet potato mixture. Gently stir together with a wooden spoon until ingredients are just combined – do not over mix.
Place a griddle or large sauté pan over medium-high heat and lightly coat with canola oil. Ladle batter onto hot griddle in ¼ c measurements and cook until bubbles appear on the surface of the cakes. Gently flip and cook until light brown.
Serve with butter and warm maple syrup. Brush with melted butter when you plate the pancakes.
Makes about 18 to 20 cakes.