'Tis the Season' Sweet Potato Pancakes
You truly can substitute canned pumpkin for the sweet potatoes if desired without any noticeable difference in the taste. also use any leftover potatoes here as well. The subtle flavor of the sweet potato is so spot on when combined with the textural kick of the syrup, it makes you feel like shoveling a foot of snow.................nahhh.
For 4 Serving(s)
- 2 teaspoon(s) baking powder
- 2 teaspoon(s) pumpkin pie spice
- 1/2 cup(s) brown sugar
- 1 cup(s) buttermilk, half-and-half or milk
- 2 tablespoon(s) melted butter or margarine
- 3 eggs, lightly beaten
- 1 (16-ounce)can sweet potatoes, drained and mashed
- 2 - 2 cups flour
- 1 cup(s) maple syrup
- 3/4 cup(s) cranberry juice
- 1/2 cup(s) chopped, dried fruit
'Tis the Season' Sweet Potato Pancakes Directions
- Combine first 3 ingredients in a small bowl; set aside. In a large bowl, mix together buttermilk, butter, eggs and sweet potatoes, combining well. Whisk in the sugar mixture. Stir in the flour, a little at a time, until the desired consistency is met. Don't worry about the lumps, they should be there, just not very large or numerous.
- Spray a skillet liberally with nonstick cooking spray and place over medium heat until hot. Pour the pancake batter by the 1/4-cupful and cook for 2-3 minutes, or until starting to bubble around the edge. Flip and continue cooking an additional 2 minutes, or until nicely browned. Repeat with remainder of pancake batter. Serve with warmed Fruited Maple Syrup poured over the top.
- Fruited Maple Syrup: In a medium saucepan, boil the cranberry juice and chopped, dried fruit together for 6-7 minutes on medium-high, or until fruit is softened and the liquid has reduced by about half. Remove from heat and add maple syrup.