If you are from Idaho, you spell potatoe with an e, if you are from anywhere else you drop the e. So I guess you can tell where I originate from. I never liked sweet potatoes growing up, I found them quite nasty tasting. My elementary school cafeteria would serve this plop of something that every time I was fooled into thinking it was pumpkin pie but nOOOOO, it was sweet potatoes. You would have thought I would have learned.
When you grow up your taste buds grow up too sometimes. I still do not appreciate the favorite sweet potatoe casserole with brown sugar and marshmallows, but I now enjoy a baked sweet potatoe. Craig likes to smother his with butter and sprinkle lots of cinnamon sugar on top, I have learned to like a sweet potatoe if I eat it like a good “ole” russet baked potatoe with butter, sour cream or ranch dressing. Yes, ranch dressing is the go to topping.
A few weeks ago, our family went on an adventure to the Los Angeles area for a day. As part of our adventure, we stopped at a little diner for breakfast. Craig had read reviews about it and they all said it was worth the stop. We tried all kinds of different things for breakfast; omelets, steak, and their famous sweet potatoe pancakes. The pancakes were the favorites all around and I just had to find a recipe.
I found mine on Food Network and changed it slightly for 2 reasons; 1) I only had 1/4 cup of wheat flour on hand (which was a actually good because these are a little on the heavy side) and 2) I used applesauce as my wetting ingredient instead of butter to reduce calories (slightly). I also used baked sweet potatoes that I had on hand leftover from the day before dinner.
Sweet Potatoe Pancakes
1 3/4 cups all purpose flour
1/4 cup whole wheat flour
4 tsp baking powder
2 TBS brown sugar
1 tsp cinnamon
pinch of nutmeg
2 cups milk
4 tsp applesauce
2 whole eggs
1 sweet potatoe (cooked until tender, peeled and mashed)
Pecan butter (recipe below)
Maple syrup or buttermilk syrup (for serving with)
1. In a large bowl, mix all pancake ingredients until smooth.
2. On a preheated griddle, melt butter and spread around to grease the griddle.
3. Pour 1/4 cup of pancake batter on griddle to cook. Continue to cover your griddle with batter 1/4 cup per pancake. Cook in batches.
4. When the pancakes bubbles on the top surface, turn over to cook the other side until dark golden brown.
5. Serve with pecan butter and choice of syrup.
1/8 cup pecans (finely chopped and toasted)
8 oz butter (softened)
1/2 tsp. cinnamon
1 tsp. vanilla
1 TBS brown sugar
1 TBS honey
1. Mix all ingredients together with a spatula.
2. Form into a log as best you can.
3. Roll in parchment paper and freeze.
4. Cut into slices and top on sweet potatoe pancakes.
5. Store leftovers in fridge and use with waffles, pancakes, toast, etc.
in your recipe for Pecan butter – you mention a “cube of butter”. what is that – 1 stick or 1/2 stick or something else?
Ellen Garrett says
Thanks for asking about the butter Brenda. What I meant by a cube of butter was 8 oz of butter. That is 1 stick or 1 cube. I hope that clarifies.
You better believe I’m going to be trying this recipe!! Pinning!!