Turns out I’m a horrible parent. That’s the only explanation. Why else would my children turn their noses up at roasted sweet potatoes? My brothers and I drew blood fighting over the last scraps of sweet potatoes when we were kids. I just hope they don’t end up on daytime television.
Whether the result of moral turpitude, or too liberal a hand with the ginger (they are a bit spicy), we found ourselves with a surfeit of sweet potatoes. One of my favorite things to do with leftovers like this is to work half a cup into pancakes. The results are golden, delicious, and truly a great addition to our favorite weekend workhorse pancake recipe (check it out below).
So we can make these beauties any time, we also decided to freeze the sweet potatoes in 1/2 cup batches. I sprayed a tray that would fit in our freezer with vegetable oil, and used a half cup measure to make pucks. When they are frozen solid, I’ll chip them off the tray and store in the freezer in a gallon-sized freezer bag for easy use any time.
Sweet Potato Pancakes
The great thing about this recipe is that it’s really inexpensive, because you’re not shelling out for a pre-made mix. It’s a bit better for you, too, as those mixes tend to contain transfats and other mysterious ingredients.
Combine in one bowl
- 1 cup white flour
- 1/2 cup whole wheat flour
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 1 3/4 baking powder
In another bowl, combine the wet ingredients
- 1/2 cup mashed sweet potatoes
- 3 tablespoons melted butter or vegetable oil
- 2 eggs
- 1/2 teaspoon of vanilla extract
- 2 cups of milk, more or less, depending on your desired consistency
Combine the wet ingredients into the dry, and let it sit for 5-10 minutes for whole wheat to rehydrate. The batter will thicken a bit, so you may want to add a bit more milk. Cook as you would any other pancake (There are instructions in Joy and all over the interwebs, but generally, ladle scant 1/4 cups of batter onto a pan (nonstick or lightly oiled cast iron both work great) over medium heat, and flip when the edges look a bit dry and bubbles popping towards the middle stay open).
Enjoy with maple syrup, peanut butter, apple butter, or straight up. Leftovers are shockingly good with a bit of cheese and apple.
Recipe inspired by the stained and wrinkled pages of The Joy of Cooking, my favorite encyclopedia for the kitchen. It’s not a fancy cookbook, but if you don’t know how to do something in the kitchen, Joy can probably help you out.
Contributed by the Dongarra family.