When my friend served up sweet potato pancakes for brunch the other weekend (a recipe she’d discovered via Pinterest) I was a little dubious. This same friend made me try one of her walnuts the other day claiming they were better than biscuits… A bold statement to make to a biscuit fiend. They were alright… possibly even the best walnuts I’ve ever eaten, however definitely not on par with a quadruple chocolate chip cookie. This time around I was pleasantly surprised. I like sweet potato and I like pancakes and together they work surprisingly well. In fact I liked them so much that I thought i’d share this little discovery with you guys.
The original recipe can be found on turning back the clock.
Sweet Potato Pancakes
2 cups All-purpose flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoon sugar
a pinch of nutmeg
2 cups of milk
2 tablespoons melted butter
1 sweet potato, cooked until tender, peeled and pureed
First off you will want to cook your sweet potato, this takes around 45mins in the oven at 200°C or if that sounds like too much fuss for pancakes you can just chuck it in the microwave like I did for 8-10 mins.
Once the sweet potato has cooled you can peel it and puree it using a food processor.
In a large bowl combine all of your ingredients.
Heat the skillet pan on a medium – high heat.
Pour your batter onto the skillet pan turning the pancakes once the underside is cooked.
They do take slightly longer than your usual pancakes but be patient, they are so worth it!
Serve with your fave pancake toppings – I recommend maple syrup and blueberries with these.
Special credit to Turning the clock back for their incredible recipe!
Let me know what you think if you decide to give these a try!