Sweet Potato Pancakes

By November 3, 2015

Pancakes are a crowd-favorite, and these orange and tangy pancakes are a great leftover breakfast treat to use up yogurt and sweet potatoes from some of your holiday cooking (or maybe just for that new holiday, Pancake Sunday!) Inspired by Cook's Illustrated Best Buttermilk Pancakes.

 2 small sweet potatoes, scrubbed
 2 cups velvet view or Wholesome Valley thin yogurt
 1/4 cup milk (more if batter is too thick)
 2 eggs, beaten
 2 tbsp butter, melted and cooled to warm
 2 tbsp honey
 1 cup spelt flour
 1 cup wheat flour
 1/2 tsp salt
 1/2 tsp baking soda
 - 1 tsp baking powder
1

Turn your oven to 375. Scrub the potatoes and wrap in aluminum foil. Bake until soft, about 35-45 minutes. When cool enough to handle, scoop out the flesh and discard the skins. Allow to cool slightly. Hint: while the sweet potatoes are baking, melt your butter in an oven safe dish. Reduce oven temp to 200.

2

Mix your dry ingredients together: the flours, the salt, the baking powder and baking soda.

3

In another bowl, mix together the wet: the honey, melted and cooled butter, eggs, milk, and yogurt. Also add in 1/2 to 1 full cup of the cooked sweet potato (previously mashed with a fork.)

4

Make a well in the dry ingredients, and then using a spatula mix in the wet, but do not over-mix or try to get out all the lumps (which would create tougher pancakes.) Allow it to rest for 10 minutes.

5

Meanwhile heat up your griddle or frying pan over medium heat, melt some oil or butter. Using a serving spoon or a 1/4 cup measuring cup, once the griddle is nice and hot, dollop on your pancakes. Cook 2-3 minutes on the first side, and when the sides are set, flip the pancakes and adjust the heat if too browned. Cook an additional 2 minutes or so on the second side, and re-flip to check color.

6

Keep the cooked pancakes warm in the oven while you finish making the batch. Serve with syrup or apple butter.

Ingredients

 2 small sweet potatoes, scrubbed
 2 cups velvet view or Wholesome Valley thin yogurt
 1/4 cup milk (more if batter is too thick)
 2 eggs, beaten
 2 tbsp butter, melted and cooled to warm
 2 tbsp honey
 1 cup spelt flour
 1 cup wheat flour
 1/2 tsp salt
 1/2 tsp baking soda
 - 1 tsp baking powder

Directions

1

Turn your oven to 375. Scrub the potatoes and wrap in aluminum foil. Bake until soft, about 35-45 minutes. When cool enough to handle, scoop out the flesh and discard the skins. Allow to cool slightly. Hint: while the sweet potatoes are baking, melt your butter in an oven safe dish. Reduce oven temp to 200.

2

Mix your dry ingredients together: the flours, the salt, the baking powder and baking soda.

3

In another bowl, mix together the wet: the honey, melted and cooled butter, eggs, milk, and yogurt. Also add in 1/2 to 1 full cup of the cooked sweet potato (previously mashed with a fork.)

4

Make a well in the dry ingredients, and then using a spatula mix in the wet, but do not over-mix or try to get out all the lumps (which would create tougher pancakes.) Allow it to rest for 10 minutes.

5

Meanwhile heat up your griddle or frying pan over medium heat, melt some oil or butter. Using a serving spoon or a 1/4 cup measuring cup, once the griddle is nice and hot, dollop on your pancakes. Cook 2-3 minutes on the first side, and when the sides are set, flip the pancakes and adjust the heat if too browned. Cook an additional 2 minutes or so on the second side, and re-flip to check color.

6

Keep the cooked pancakes warm in the oven while you finish making the batch. Serve with syrup or apple butter.

Sweet Potato Pancakes

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