September 26th is National Pancake Day! Who knew?! To celebrate, here's a delightfully fall-appropriate Sweet Potato Pancake recipe that will get you in the mood for the upcoming cooler weather.
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 24 pancakes
1 ½ cup flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
2 cups milk
1 cup sweet potato puree
2 tsp vanilla
¼ tsp cinnamon
maple syrup (warm)
chopped, toasted pecans
In a large bowl, combine flour, salt, baking powder and sugar. Set aside.
In a separate bowl, whisk together sweet potato, eggs, vanilla, cinnamon and milk.
Slowly add the wet ingredients to the dry, stirring with a wooden spoon until combined.
Heat a skillet/griddle to medium-low heat and drop a pad of butter into the hot skillet.
Using a ¼ cup measuring cup, drop the batter into the buttered skillet and cook 2 to 3 minutes per side, until golden brown.
Serve warm with butter, maple syrup and toasted pecans.